Eggs benedict with minted hollandaise

Recipe from: 7 july 2010

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 3
    large egg yolks
  • 200
    unsalted butter, melted
  • 1
    lemon juice
  • 1
  • pinch
  • 3
    freshly chopped mint
  • 4
    large eggs
  • 1/2
  • 2
    Italian muffins/ciabatta rolls,halved and toasted
  • 8
    pieces parma ham
  • Fresh Rocket


10 mins
For the Hollandaise, Combine the egg yolks, lemon juice, water and salt in a blender and blend until frothy.

Slowly pour the melted butter through the funnel whilst still beating the mixture until the sauce is thick and emulsified (you might have to use a tiny bit less butter than stipulated).

Add the fresh mint and pulse a few times and set aside.

Poach the eggs in a saucepan filled with about 2l of water.

Add the vinegar and allow the water to come to a boil, reduce the heat and allow it to just simmer gently.

Individually, break the eggs into small bowls or cups.

With a wooden spoon, stir the water and slowly slip in the eggs.

With a spoon, gently nudge the egg white closer to the yolk.

Poach for about 1 minute and remove with a slotted spoon.

Top the toasted muffin/ciabatta with some rocket, 2 pieces of parma ham, the poached egg and a few spoonfuls of the Hollandaise. Serve warm.

Reprinted with permission of Simply Delicious. To see more recipes, click here.


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