Veggie eggs Benedict

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Veggie eggs Benedict
Veggie eggs Benedict
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Love eggs Benedict? The dish is traditionally served at breakfast time, but this version of poached eggs, butter sauce and a toasted muffin make a delicious light lunch or supper dish too. For a cheatís version, use a ready made Hollandaise sauce or mayonnaise. Add Paprika to dust on top for an extra spicy topping.


  • 2 large egg yolks,
  • 1 tbsp lemon juice
  • 115g unsalted butter, cut into small pieces
  • Salt
  • 4 large eggs, at room temperature
  • 4 toasting muffins, split
  • 1 beefsteak tomato, thickly sliced
  • A handful of baby spinach leaves
  • Paprika to dust

For a more traditional breakfast dish, omit the spinach and replace with some fried mushrooms.


  1. Put the egg yolks and lemon juice in a heatproof bowl and whisk for about 1 min until paler and creamy. Put the bowl over a pan of gently simmering water and heat through, stirring, for about 2 min.
  2. Add the butter, a little at a time, whisking all the time until each piece has melted and is thoroughly blended into the egg. Once all the butter has been added you should end up with a thick, creamy and smooth Hollandaise sauce Ė this will take about 10 mins. Remove from the water, season with salt and cover with foil.
  3. Bring a deep frying pan of water to the boil and reduce to a gentle simmer. Crack an egg on to a plate and carefully slide into the water. Repeat with the other eggs. Cook gently for about 5 mins depending on how you like your eggs cooked. Meanwhile, toast the muffins.
  4. To serve, arrange toasted muffins on warm serving plates and spread a little sauce on top. Top each with a slice of tomato and a few spinach leaves. Drain the eggs using a slotted spoon and place one on top of each portion. Season lightly with paprika and serve immediately with extra sauce.

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