Quick Eggs Benedict Recipe

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1 vote | 3476 views

Another poached egg recipe that kids will love.

Prep time:
Cook time:


Cost per recipe $3.43 view details
  • For the hollandaise sauce
  • 3 egg yolks
  • 1½ tbsp lemon juice
  • 175 g unsalted butter, melted and kept warm
  • For the eggs
  • 4 eggs, at room temperature
  • 2 English muffins, spit in half and toasted
  • 4 slices leg ham


  1. To make the hollandaise sauce:
  2. Put the egg yolks, lemon juice and 1 tablespoon of water in a food processor and blitz until smooth.
  3. With the motor running, slowly add the warm butter and keep mixing until the sauce is thick and glossy.
  4. Season to taste with sea salt and white pepper and keep warm until needed.
  5. To poach the eggs: pour 5cm water into a frying pan and place over a high heat.
  6. When the water boils, turn off the heat and break the eggs carefully into the water.
  7. Put a lid on the pan and leave for 3 minutes until the whites are opaque. Lift out with a slotted spoon and drain on kitchen paper.
  8. To serve: put a muffin half on each plate, top with a slice of ham and then a poached egg.
  9. Spoon hollandaise sauce over the egg and serve immediately.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 487g
Calories 1780  
Calories from Fat 1423 80%
Total Fat 161.49g 202%
Saturated Fat 95.65g 383%
Trans Fat 0.0g  
Cholesterol 1121mg 374%
Sodium 795mg 33%
Potassium 456mg 13%
Total Carbs 55.87g 15%
Dietary Fiber 3.2g 11%
Sugars 2.01g 1%
Protein 32.49g 52%
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