Eggs Benedict with a quick hollandaise
Poached eggs and ham on toasted muffins under a glossy, lemony sauce.
- Time35 min
- LevelMedium
- Costabout £3.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the egg yolks and lemon juice in a heatproof bowl set over a pan of barely simmering water. Whisk for 2 minutes until thickened.
2 min - 2
Take off the heat and slowly whisk in the warm melted butter until thick and glossy. Season and keep warm.
- 3
Bring a wide pan of water to a gentle simmer and add the vinegar. Swirl, then slide in the eggs one at a time.
- 4
Poach for 3 minutes until the whites are set and the yolks still soft. Lift out with a slotted spoon.
3 min - 5
Toast the muffins and lay a slice of ham on each half.
- 6
Top with a poached egg and spoon over the hollandaise. Finish with chives and black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.