Eggs Benedict

A tasty way to serve poached eggs.


  • hollandaise sauce:
  • 100 g unsalted butter (melted)
  • 1 medium egg yolk
  • 1 tsp lemon juice
  • 1 crusty continental roll (halved)
  • 4 slices good quality ham
  • 2 large, really fresh eggs
  • fresh chopped parsley to garnish


  1. Hollandaise Sauce: Put the egg yolk into a bowl over simmering water, without allowing it to touch the base.
  2. Slowly pour in the melted butter, whisking all the time then add the lemon juice.
  3. Toast the roll halves until golden and crisp.
  4. Top each piece with 2 slices of ham.
  5. Keep warm.
  6. Carefully poach the eggs for approximately 3 minutes then drain with a slotted spoon. Place on top of the ham. Pour over hollandaise sauce and sprinkle with parsley.


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