Eggs Benedict


Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Eggs Benedict



8x thick slices of leftover NZ ham on the bone, slightly warmed or left cold
8x fresh NZ free-range eggs
4x English muffins
Butter for spreading
Salt and pepper to taste

Hollandaise sauce
2 egg yolks
100g butter, melted and warm
1 tbsp freshly squeezed lemon juice
Salt and pepper to taste




Eggs Benedict:

1. Fill a deep frying pan or pot with water and bring to the boil. Once the water is boiling, reduce to a simmer.

2. Slice the English muffins in half and toast each half under a hot grill until golden brown. (You can also use a toaster).

3. While the muffins toast, 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.

4. To plate, place two lightly buttered English muffins on each plate, top with two slices of thick NZ ham, and one poached egg.

Easy hollandaise Sauce:

1. Place the egg yolks and lemon juice in a food processor or blender. Blend for 10 seconds until foamy.

2. With the blender still on high, slowly pour the warm, melted butter into the blender or food processor. (The butter must be warm-to-hot to cook the egg yolks).

3. Blend the mixture until thick, smooth and creamy – about 10 to 20 seconds. Season with salt and pepper and serve immediately over each egg.

4. 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.

Sparkle Tips for poaching eggs Sparkle

Add 2 teaspoons of white vinegar to your poaching water before adding your eggs. For the best results, crack the egg into a small cup, mug or ramekin first, then pour each egg into the poaching water individually.