Recipes: Eggs Benedict

There’s a reason our Sourdough English Muffins have become a breakfast favourite. Naturally leavened and made the traditional way, they’re easier to digest, freezer-friendly, and perfect for quick, nourishing meals – especially when you’re feeding picky kids. This classic Eggs Benedict recipe makes the most of our English Muffins, pairing them with smoked salmon, fresh greens, and a no-fuss hollandaise you can whisk together while the eggs poach.

Whether you’re planning a relaxed weekend brunch or just want to upgrade your weekday breakfast, this one’s worth bookmarking.

First step is to make the Hollandaise Sauce and then set aside.

Tip: Butter must be hot in order to emulsify sauce.

Method

1. In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until smooth.
2. Have someone to hold the bowl for you while you continue to whisk.
3. Slowly drizzle in the hot melted butter while whisking vigorously until the sauce becomes thick and emulsified. This should take about 2 minutes.
4. Taste and adjust seasoning if needed. Serve warm

Next up, prepare the English Muffins, spinach, and eggs – then put it all together. This recipe serves two people.

Click here to order English Muffins online.

Method

1. Prepare the spinach. Wash spinach. Heat a fry pan to a medium heat, add olive oil and garlic. Fry for 1 minute. Add washed spinach, okay if a little water is retained. Sauté for 1 minute, turning and mixing in with garlic. Turn off heat, set aside.
2. Poach the eggs. To poach eggs fill a pot with at least 10 cm of water and bring it to a gentle simmer.
3. Add the vinegar to the water. This helps the egg whites form together more quickly.
4. Crack an egg into a ramekin. This makes it easier to add to the water gently.
5. Carefully slide the egg into the water. Let it cook undisturbed for 1 minute before adding another egg. About 3–4 minutes per egg, or until the whites are set but the yolk remains soft.
6. Use a slotted spoon to carefully remove the poached egg from the water. Let any excess water drain off. Place the poached egg on a plate lined with a towel to absorb extra moisture.
7. Toast English muffins.
8. To assemble. Put muffins on serving plate. Top with Salmon slices, followed by poached eggs, hollandaise sauce and herbs. If using add a generous pinch of cayenne pepper and/or capers. Put spinach & sliced avocado with hemp seeds on the side. Serve immediately.

Looking for sa sweet option? If savourys not your thing, try these:

• Spiced Fruit English Muffins with Sweet Dukkah
• Bread & Butter Pudding to put bread waste to good use.

Both hit the spot, especially with a good coffee.

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Photo & Recipe credit to the wildly talented Jess Bicknell over in the Bay of Plenty.