Eggs Benedict

dsc_0786Hello! Happy New Year to you all… even though I know it is a bit late but ohhh well. How have you all been? I haven’t seen you since the Chicken & Apple Curry? Or was it the Posh Pizza post?

Today I am going to share with you a great little recipe for a Breakfast, Brunch or Lunch. I mean it is up to you- between you and me, I would have it for dinner as well!  So today’s recipe is… Eggs Benedict

Ohh yes!

So for those of you who don’t know what Eggs Benedict is- where have you been? All jokes aside, picture this…

A warm, soft and fluffy English muffin topped with a savoury spring onion and spinach mix, then the smokey saltiness from the Kent Coppa (a type of smoked meat- like parma ham) and then the perfectly poached egg ( a double yolk- you guessed it!). To top it off -yes there is more of this- a rich voluptuous spoonful of buttery hollandaise sauce!

No this is not sorcery!

I am not going to lie to you, there are a few steps involved, but it’s worth it! I can safely say that my family and I devoured it within seconds!

Please note that I am using very fresh ingredients bought from my local Farmers Market- Aylesford Farmers Market to be exact- held on the third Sunday of every month. In fact, there are two more where you can buy beautiful fresh colourful ingredients from:

Elm Court Farmers Market – 1st Sunday of Every Month

Tonbridge Farmers Market – 2nd Sunday of Every Month

Aylesford Farmers Market– 3rd Sunday of Every Month


Enough chat Lillie! Onto the recipe…

Serves: 4


  • 4 English Muffins
  • Salt and Pepper
  • 8-16* slices of Kent Coppa

For the Savoury Spinach and Spring Onion:

  • Rapeseed Oil
  • 300g Spinach – PJ Farms
  • 4 Spring Onions, sliced (plus extra for garnish)- PJ Farms

For the Poached Eggs: 

For the Buttery Hollandaise Sauce: 

  • 2 Egg Yolks (large) – Far Acre Farm 
  • 1 tsp Dijon Mustard
  • 100g Unsalted Butter
  • Squeeze of Lemon – PJ Farms 
  • Splash of White Wine Vinegar



  1. Preheat your oven to 180°C.
  2. To make the Savoury Spinach and Spring Onion mixture: Put about 1tbsp Rapeseed oil into a medium sized frying pan. Then add the Sliced spring onions and the spinach.
  3. Onto a medium heat, gently fry this mixture off; stirring occasionally until the mixture becomes a deep dark green colour and all the spinach has wilted- there should be little to no moisture left in the pan.
  4. Then onto the Hollandaise sauce. Into a small pan add the butter and melt it on a low heat. Alternatively, you can melt it in the microwave thirty seconds at a time (stirring in between). leave this to cool.
  5. Onto a hob place a pan half-filled with water and turn onto high heat. You want this to reach a rolling boil.
  6. NOTE: You want the bowl to fit ontop of the saucepan nicely-it should balance on top of the saucepan’s rim. When filling your pan with water, you don’t want the bottom of the bowl (when the bowl is placed ontop of the pan) to touch the water level, otherwise, the sauce will overheat and split.
  7. While the butter cools and the water comes up to temperature, add your egg yolks, dijon mustard into a bowl and whisk to combine. Then add your lemon juice (about 1tsp).
  8. Once your saucepan has reached a rolling boil, place your egg mixture ontop. Whisking the eggs continuously(as you don’t want the eggs to overheat and split) gradually add your cooled butter)***
  9. Once you have finished adding your butter- you must add the butter slowly! whisk until you can feel the mixture thickening. After this, turn the heat off, keeping the bowl ontop of the pan, whisk in a splash of white wine vinegar and season to taste.
  10. Place your English Muffins on a tray and place in the oven to warm up.
  11. Meanwhile, take a square of clingfilm- big enough to fit an egg in and grease it with rapeseed oil (please see video for guidance).
  12. Place this greased clingfilm into a shallow cup or small bowl. Then crack one double yolk egg into this and scrunch the top up to create a sealed parcel. This will give a nice shape yo our egg when it is poaching.
  13. Then, place your eggs in a panful of simmering water for 4-5 minutes.
  14. When the eggs are two minutes away from being done. Take your muffins out of the oven, cut them in half and aside.
  15. To plate, onto half a muffin, add a generous spoonful of your Savoury Spinach and Spring Onion mixture. Then add two slices of Kent Coppa, then goes on your perfectly poached egg- you can use the clingfilm to help you flip it upsidedown on the Kent Coppa. Finally, spoon on some of the beautiful Hollandaise sauce. Garnish with spring onions and serve immediately!


*8-16 slices depends on how any slices you want to give each person. I went with four per portion (as they had two halfs of a muffin) but it is up too you.

**I opted with Double Yolkers for my Perfectly Poached Eggs, You can buy these from Far Acre Farms – just ask for them… if you can’t find them- do not fear! Just use a regular large free range egg!

***The butter must be cooled before adding to your hollindase sauce as if it is too hot it will cause the mixture to split and become a srambled egg like texture- and an’t nobody got time for that!

























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