Eggs Benedict

Make yourself and a loved one to a classic breakfast favourite: Eggs Benedict. A delicious morning meal that combines perfectly poached eggs, savoury smoked salmon, and velvety hollandaise sauce made with SMUG butter. All on top of toasted English muffins. No better way to start the day!

Prep Time

20 minutes
Cooking time: 10 minutes
Serves: 2


2 large eggs
2 teaspoon white wine vinegar
1 English muffin, split and toasted
2 slices of cooked ham

For the Hollandaise sauce:
120g SMUG butter, melted
2 egg yolks
1 teaspoon lemon juice
1 teaspoon white wine vinegar
A pinch of cayenne pepper
Salt and pepper to taste
Chopped chives for garnish



Prepare the Hollandaise sauce: In a heatproof bowl, whisk together the egg yolks, vinegar and lemon juice until slightly thickened. Place the bowl over a pan of barely simmering water (bain-marie) and continue whisking while gradually pouring in the melted butter until the sauce thickens. Add cayenne pepper, salt, and pepper to taste. Keep warm while preparing the rest of the dish.


Poach the eggs: Bring a deep non-stick frying pan of water to a gentle simmer. Add 2 teaspoons of white wine vinegar. Crack each egg into a small bowl or ramekin. Carefully slide each egg into the water. Poach for about 4-5 minutes until the whites are set but the yolks remain runny. Remove with a spoon and drain on kitchen paper.


Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a slice of cooked ham. Carefully place a poached egg on top of each muffin half.


Spoon the warm Hollandaise sauce generously over the poached eggs. Garnish with chopped chives and a pinch of cayenne, if desired. Serve immediately and enjoy your delicious homemade Eggs Benedict!


– To simplify the Hollandaise sauce preparation, you can use a blender or food processor. Blend the egg yolks, vinegar and lemon juice, then slowly add the melted butter in a steady stream while blending until thickened.

– Feel free to customise your Eggs Benedict by adding spinach, smoked salmon, or avocado slices for variations to suit your preferences.