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Festive eggs Benedict recipe

Festive eggs Benedict recipe

0 ratings

Created by The Tesco Real Food team

Our festive eggs Benedict makes a delicious addition to Boxing Day brunch spread. Plus they're a great way to use up Christmas leftovers. Use whatever cheese you have in the fridge to make an easy hollandaise sauce and pour over gammon and toasted English muffins. See method

  • Serves 8
  • Takes 30 mins
  • 399 calories / serving

Ingredients

  • 1 tbsp white wine vinegar
  • 8 medium eggs
  • 4 English muffins, sliced in half
  • 200g leftover cooked gammon ham, sliced

For the hollandaise

  • 3 large egg yolks
  • 2 tbsp lemon juice (about ½ lemon)
  • 175g unsalted butter, cubed
  • 65g leftover Christmas cheese, plus extra to crumble on top
  • 10g fresh parsley, stalks discarded, finely chopped to serve

Each serving contains

  • Energy

    1660kj
    399kcal     20%

  • Fat

    29g 41%

  • Saturates

    15g 73%

  • Sugars

    2g 2%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 15.2g Protein 18.8g Fibre 1g

Method

  1. To make the hollandaise, fill a pan of water to 4cm deep, then bring to a gentle simmer. In a heatproof bowl that fits on top of the pan, whisk the egg yolks with the lemon juice on top of the pan of simmering water. Add the butter, a cube at a time, while whisking continuously. As the sauce heats up, the butter will melt and the sauce will thicken.
  2. Once all the butter is used up, stir in the cheese and keep over the heat, whisking occasionally whilst the cheese melts.
  3. Use the same saucepan of hot water to make the eggs. Remove the bowl of hollandaise and set aside whilst you cook the eggs. Pour the vinegar into the water (top up the water at this stage if it’s gone lower than 4cm). Make sure the heat is on a slow simmer. Stir the water in a clockwise motion and crack and drop an egg into the centre of the whirlpool. Drop another egg next to the first one, you may be able to fit 2 or 3 in your pan at a time. Cook for 3-3½ mins, remove with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Repeat with the remaining eggs.
  4. To serve, toast the muffins. Lay them on plates and top with sliced ham. Spoon a poached egg over each muffin half, then pour over the cheesy hollandaise.
  5. Top with parsley and a little crumbled cheese if you like. Serve immediately.

Tip: any leftover cheese will work here, we suggest Brie, Camembert or Stilton for extra flavour!

See more Christmas recipes

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