eggs benedict (serves 2)


For the hollandaise sauce:

  • 3 Large Field Farm egg yolks
  • 1tbsp cold water 
  • 150g butter, cubed at room temperature 
  • 1-2 tsp lemon juice, to taste 
  • 1 pinch of salt

For the poached eggs:

  • 4 Field Farm Eggs 
  • 1 tbsp vinegar 

For serving:  

  • 2 English muffins 
  • 4 slices of cooked ham or Parma ham 
  • Finely chopped chives, to garnish 



To make the sauce:

  1. Place the 3 egg yolks in a heatproof bowl with 1 tablespoon cold water; whisk for 1 to 2 minutes, until the mixture becomes light and frothy. 
  2. Place the bowl over a pan of barely simmering water and continue to whisk for another 1 or 2 minutes until slightly thickened. 
  3. Slowly add cubes of softened butter, 1 at a time, whisking continually until mixture thickens. 
  4. Season with salt and lemon juice. 
  5. Transfer it to a heatproof jug and keep warm in a pot of warm (but not hot) water while you poach the eggs.

To poach the eggs:

  1. Bring a large pan of water and 1 tablespoon vinegar to the boil - the vinegar will help the eggs to set quicker. 
  2. While the water is boiling crack each egg into a separate bowls.
  3. Lower the heat and use a spoon to stir the simmering water to create a swirl.  Gently slide the eggs into the water, one at a time. 
  4. Cook the egg for about 2 minutes or until the white has set but the yolk is soft and runny.
  5. Use a slotted spoon to carefully scoop out the poached eggs and drain on kitchen paper to remove any excess water.


To serve:

  1. Toast the muffins and butter if desired. 
  2. Pop a slice of ham onto each muffin slice.
  3. Top with the poached egg.
  4. Drizzle on the hollandaise sauce and garnish with a sprinkle of chopped chives.