Eggs Benedict

This dish was the challenge for the technical stage of the Final for the Aspiring Student Chefs & Keen Home Cooks in the Teflon™ Diamond Standard Awards 2018.

Serves 2.


  • 1 English muffin (Halved)

  • 2 eggs    

  • 45g Ham

  • 2 tbsp Hollandaise sauce*

*For Hollandaise Sauce

  • 240g clarified butter

  • 3 egg yolks

  • 25ml vinegar reduction

  • 50ml water

  • Juice of ½ lemon

  • Pinch cayenne pepper

  • Pinch salt


1. Poach the eggs in acidulated boiling water until just cooked, refresh in ice water and drain for later use.


2. Make the hollandaise sauce as stated in method below


3. Toast and butter the muffin and lay the ham on neatly


4. Reheat the poached egg in boiling water, drain and lay on top of the ham

5. Spoon over the hollandaise sauce and serve

For Hollandaise Sauce


1. Whisk egg yolks, water and vinegar reduction over a bain marie until ribbon stage.


2. Remove from the heat and slowly add the clarified butter whisking all of the time.


3. Add lemon juice and season with cayenne pepper and salt.