Aussie Eggs Benedict

Preparation Time 5 mins
Cooking Time 15 mins
Serves 4


  • 16 slices of Double smoked leg ham, warmed
  • 4 x English muffins, toasted
  • 8 x 50g free range eggs
  • Water for poaching
  • 1 cup hollandaise sauce
  • Black pepper to season

Hollandaise sauce

  • 2 free range egg yolks
  • 125g butter, melted and strained
  • 1/2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 lemon, juiced
  • Pinch of salt
  • 1 tbsp. hot water
  • Fresh herbs to garnish

Cooking Instructions

  1. Heat the water over a low heat until water is barely trembling, carefully add eggs to the water and cook for 2 – 3 minutes or to your liking.
  2. To make the hollandaise sauce, place the white wine vinegar, mustard and lemon juice into a small food processor and mix well. Whilst the processor is running, gradually add the cool butter in a long stream and process until it is well combined. Add the warm water a little at a time. Season with salt.
  3. To serve, place the buttered muffins onto each serving plate, top the muffins with two slices of warmed Australian leg ham, place poached eggs on top of the ham and drizzle with fresh hollandaise sauce.
  4. Garnish with fresh herbs and freshly cracked black pepper. Serve hot.