Andrew McKnight  I  UK

Easy Eggs Benedict Recipe

Serves: 2 people     I     Prep time: 5 mins     I     Cooking time: 10 mins


  • 4 British eggs, plus 2 yolks
  • 100g of reduced fat crème fraîche
  • 1 tsp of Dijon mustard
  • Squeeze of lemon juice
  • Freshly ground black pepper
  • 1/2 tsp of white wine vinegar
  • 2 muffins, sliced in half
  • 4 slices of Parma ham
  • Sprinkle of chopped chives (if preferred)

Whisk together 2 eggs..

Image by Bernard Tuck via Urban Splash


  • Whisk together the 2 egg yolks, crème fraîche
  • Place the bowl over a small pan of gently simmering water and whisk continuously for 3 – 4 minutes, until thickened
  • Whisk in the lemon juice and season with pepper
  • Set the sauce aside, keeping it warm
  • Add the white wine vinegar to a pan of boiling water
  • Lower the heat to simmer
  • Swirl the water with a spoon and add an egg into the middle of the pan
  • Simmer for 2 – 3 minutes and remove with a slotted spoon and keep warm
  • Repeat the process with the remaining eggs
  • Toast the muffins, add a slice of Parma ham, an egg, a serving of sauce and chives
  • Season and ENJOY!

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