×
Donal Skehan
Eggs Benedict | DonalSkehan.com, This classic brunch dish is easier than you might think!
  • breakfast

Eggs Benedict

September 09

Runny poached eggs with salty ham on top of a soft-toasted English muffin, all coated in a Hollandaise sauce – true perfection.

  • serves Serves 4
  • time 20 mins

Method

  1. 1. To make the hollandaise sauce, place the egg yolk in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add the cubed butter, bit by bit. After each bit melts, whisk continuously until it is combined and the sauce has thickened. Add the lemon juice and a pinch of sea salt and stir through. Turn off the heat, but keep the sauce warm over the pan of water.
  2. 2. To cook the eggs, bring a saucepan of water to the boil and add the salt and vinegar. Stir the water with a tablespoon to dissolve the salt. Crack an egg into a cup then slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3-4 minutes for the yolk to still be runny.
  3. 3. Remove with a slotted spoon and place them on a plate layered with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute if needed.
  4. 4. Butter the muffins and assemble the Eggs Benedict by placing a few slices of ham and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and black pepper and serve straight away.

Ingredients

5.3 oz wafer thin smoked ham slices

4 fresh large free-range eggs

Pinch of salt

1 tsp white wine vinegar

2 English muffins, split and toasted

Butter, for the muffins

Small handful of chives, snipped

Black pepper

For the hollandaise sauce:

2 large free-range egg yolks

1 1/4 sticks butter, cold and cut into cubes

Juice of ½ a lemon

Pinch of sea salt

150g wafer thin smoked ham slices

4 fresh large free-range eggs

Pinch of salt

1 tsp white wine vinegar

2 English muffins, split and toasted

Butter, for the muffins

Small handful of chives, snipped

Black pepper

For the hollandaise sauce:

2 large egg yolks

150g butter, cold and cut into cubes

Juice of ½ a lemon

Pinch of sea salt

You'll Need

Large heatproof bowl

2 x saucepans

 

If you liked this

You may also like

Baked Eggs with Spinach and Ham | DonalSkehan.com, My coddled egg recipe with salty ham, iron-rich spinach and tangy goat's cheese.
  • breakfast
  • →

Baked Eggs with Spinach and Ham

September 22

This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!
Black Pudding Scotch Eggs with Beetroot Relish | DonalSkehan.com, A new take on the Irish breakfast!
  • light-meals
  • →

Black Pudding Scotch Eggs with Beetroot Relish

July 01

When thinking about black pudding, most Irish people see it as part of a full Irish breakfast. Yes it plays a very important role in the fry up but black pudding is a very versatile and underused ingredient. I wanted to try something new with this traditional ingredient and came up with this gem of a recipe. If you typically find the flavour of black pudding too strong, I have lightened it here with apple. Give it a go…. I know you will be pleasantly surprised.

 
Breakfast Egg Cups | DonalSkehan.com, All your favourite breakfast ingredients rolled into one muffin-shaped morsel!
  • breakfast
  • →

Breakfast Egg Cups

June 02

These little baked egg cups are a complete package of breakfast goodness to which you can add whatever odds and ends you have in the fridge. They can be made ahead but I recommend eating them straight from the oven, while the egg yolk is still nice and runny.