Eggs Benedict

December 8, 2011 (Last Updated: January 11, 2019)
Eggs Benedict recipe

Eggs Benedict

Serves: 2
Cooking Time: 40 mins


  • 45ml (3 tbsp) white vinegar
  • 2 large egg yolks
  • 80g butter, melted
  • salt and freshly ground black pepper, to taste
  • buttered toast, to serve
  • 4 slices ham
  • 4 large eggs, poached



For the sauce, heat the vinegar in a small pot and simmer until reduced by half. Transfer to a heatproof bowl over a pot of gently simmering water, add the egg yolks and whisk until the mixture leaves a ribbon trail when you lift the whisk. Gradually whisk in the butter until the sauce has thickened. Season, remove from the heat and set aside.


Place 2 pieces of toast on each plate, top with the ham and poached eggs, spoon a little of the sauce over and serve.



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