Eggs Benedict

Cooking time


  • 1 egg yolk
  • 60g butter, cut into 1cm cubes
  • 2 teaspoons lemon juice
  • 2 slices Turkish bread
  • 1 or 2 slices ham
  • 1 or 2 eggs


Place a small heatproof bowl over a saucepan of barely simmering water.

Put egg yolk in bowl and whisk vigorously with a balloon whisk until thick and lighter in colour. Add one cube of butter and continue to whisk until completely incorporated. Continue to add butter, one cube at a time until all combined and the sauce is thick and creamy. Add the lemon juice and whisk through.

Meanwhile toast the Turkish bread.

Poach the egg(s) in gently simmering water for 4 minutes.

Top the Turkish bread with the ham, egg and hollandaise sauce.


  • To make Eggs Florentine add ½ cup lightly steamed spinach to the Turkish bread.
  • Replace ham with smoked salmon for a decadent twist.

Tips & Hints

Hollandaise sauce can be stored, covered in the refrigerator for 3 days. Reheat gently, whisking constantly.

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Leftover ingredients

  • Egg white
  • Ham
  • Turkish bread

Recipes for leftovers

Eggs Benedict