Eggs Benedict

Had friends over for Sunday Brunch last weekend. Wasn’t really certain what to make but we had a lovely Brunch at Sugar Tree Cafe in Limoges a few months ago so decided to follow their Menu and offer Eggs Benedict. Served naughty Pancakes after with loads of choices of toppings. Good fun 🙂 I’d never made Eggs Benedict before but decided to be brave and go for it!! Was surprisingly easy to do. So if i can do it, you definitely can!

Louise xxx



Serves 4

olive oil
400 g baby spinach
4 English muffins ( found some in Hyper U, yes i cheated this time and didn’t make my own!! )
4  eggs

For the Hollandaise sauce :
100 g unsalted butter
2 large egg yolks
1 teaspoon Dijon mustard
white wine vinegar


Directions : 

Preheat the oven to 180ºC. Put the spinach in a pan with a drizzle of oil on a low-medium heat with a good pinch of sea salt and pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed .
Warm the muffins in the oven.

Then to poach the eggs, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
Halve the warm muffins, then divide over the spinach . Balance the eggs on top , drizzle a tablespoon of hollandaise over each one and enjoy.



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