Eggs Benedict Recipe

Egg Benedict Recipe
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Prep: 5 mins
Cook: 7 mins
Total: 12 mins
Servings: 4 servings
Nutrition Facts (per serving)
361 Calories
12g Fat
41g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 361
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 19%
Cholesterol 421mg 140%
Sodium 1179mg 51%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Protein 20g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch. No doubt this is because of the perfect combination of ingredients - poached egg and spinach or ham on an English muffin topped with a silky, buttery hollandaise.
For the Florentine instead of ham top the toasted muffin half with warm, wilted buttery spinach - you can see the recipe here.​


Steps to Make It

  1. Gather the ingredients.

  2. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.

  3. Meanwhile split the muffins and toast them on both sides on the grill.

  4. Put a slice of ham on each muffin half and warm under the grill.

  5. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.


Recipe adapted from a recipe in - Canteen - Great British Food Book