Brunch Ideas: Eggs Benedict 3 Ways

January, you’re ok, but you’re not our favourite month. We’ve still not been paid, so we’ve been living as frugally as possible, and surprisingly really enjoying it! Eating brunch out is one of our favourite extravagances, but is a luxury that we can recreate so easily at home, at a fraction of the cost.

We often order Eggs Benedict, but have never braved making Hollandaise Sauce from scratch, however now we’re pros. It’s so much better than a jar from the supermarket, and once you’ve tried it once is so easy to make. Why not get your friends together this weekend and make the most of this cold weather with an indulgent brunch at home.


Serves 4

4 x Spring Onion (1 Per Person)
Baby Spinach (1 Handful Per Person)
Whole Nutmeg

Smoked Salmon Slices
Fresh Dill Chopped
Squeeze of Lemon

Wafer Thin Ham
Fresh Chives Chopped

8 Small Free Range Eggs
4 English Muffins
1 Lemon
Olive oil

3 Egg Yolks
125g Unsalted Butter
1 tsp White Wine Vinegar
2 tsp Lemon Juice
1 tsp Dijon Mustard


Our new food editor Catherine Frawley shares with us three versions of a brunch classic. Eggs Benedict is with ham, Eggs Florentine with Spinach and Eggs Royale served with salmon – something for everyone! For those of you that hate poaching eggs Catherine also shares her never fail method, head straight to point 3 for more information.


1. Heat the olive oil in a large pan, chop the spring onion and add to the pan, soften for 1-2 minutes. Add the spinach, grate the nutmeg, season and allow any excess water to cook away, add a squeeze of lemon juice and keep warm.

2. Make the hollandaise sauce by first melting the butter. Then over a pan of simmering water place a heatproof bowl, add the egg yolks, lemon juice and mustard. Whisk constantly until light and frothy and it starts to thicken. Slowly add the butter, constantly whisking, if it looks like it will split, whisk it off the heat for a few minutes. Add the vinegar and continue whisking until it’s lovely and thick. Keep warm.

3. Poach the eggs the trickster way by placing cling film over a cup. Crack two eggs (for a double yolker) into the cling film, gather the ends and make a pouch, removing any air before twisting and tying a knot.

4. Place the parcels into a pan of simmering water for about 8 minutes. Check before unwrapping that the eggs are done.

5. Halve and toast the muffins, add the spinach & onions, smoked salmon or ham, place the poached egg on top, add the hollandaise sauce, season with dill, chives and/or black pepper.

What’s your favourite brunch treat? Let us know in the comments below!

LifestyleCharlotte Jacklin