Eggs Benedict with Aussie Ham and Easy Hollandaise Sauce

Prep time 10 minutes Cook time 10 minutes

Serves 4 people

What could be a better way to start the day than with delicious Aussie ham!



  • 8 thick slices of Aussie ham
  • 8 free range eggs
  • 2 teaspoons white vinegar
  • 4 English muffins, halved
  • Butter for spreading
  • Salt and pepper to taste
  • ½ packet spinach, wilted

Hollandaise Sauce

  • 2 free range egg yolks
  • 100g butter, melted and warm
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. 1.
    Fill a deep frying pan or pot with water and bring to the boil. Once the water is boiling, reduce to a simmer and add 2 teaspoons of white vinegar. Crack the eggs into the pot of simmering water one at a time. Leave them to cook for 4 minutes (or until the egg whites have solidified), then carefully remove them using a slotted spoon.
  2. 2.
    While the eggs are poaching, toast each half under a hot grill until golden brown or in a toaster. Lightly butter each one.
  3. 3.
    Place the egg yolks and lemon juice in a food processor or blender. Blend for 10 seconds or until foamy. With the blender still on high, slowly pour in the warm, melted butter. Blend the mixture until thick, smooth and creamy – about 10 to 20 seconds. Season with salt and pepper.
  4. 4.
    Place two English muffin halves on each plate. Top each with two slices of thick NZ ham, a few wilted spinach leaves, one poached egg, and pour over the Hollandaise sauce.

General Information


– For the best results, crack the egg into a small cup, mug or ramekin first, then pour each egg into the poaching water individually.

– If the sauce splits (or the butter solids separate from the egg yolks), start the process again with fresh ingredients, making sure no egg whites are present and the butter is completely melted.

– The sauce must be served immediately.