Eggs Benedict

Eggs Benedict

The origins of this dish vary. The story I like is a very wealthy banker onWall Street named Lemuel Benedict, walked into The Waldorf Hotel asking for some toast, eggs, bacon and sauce to cure his hangover. The interpretation that came out of the kitchen is led to be this. Classically it should be a toasted English muffin, ham, egg and hollandaise sauce. My own varation came into this as I find it a bit more interesting. A crumpet, to soak up all the egg yolk, together with smoked salmon and a dill hollandaise. The main reason for sharing such a simple dish with you is that a believe fresh eggs are one of lifes luxuries. As much as I like my fillet steaks, scallops etc, life doesn’t get much better when you can tuck into a perfectly fresh organic free range egg. The eggs I picked up here were courtesy of a colleague from work who has about 30 chickens. They have a huge field to play in and are only fed grain. An assortment of brown and blue shelled eggs are produced. The science of egg shell colour is well beyond me. The blue ones look amazing, but brown shelled eggs have just as bright yolks but are bigger. If you aren’t able to get hold of really fresh eggs I would encourage you to check out posh-birds available in all good supermarkets. [purerecipe]


  • 2 Egg Yolks
  • Squeeze Lemon Juice
  • 4 Tbsp White wine vinegar
  • 110g Melted Butter
  • 1 Tbsp Chopped Dill
  • 1 Bay Leaf
  • Peppercoens
  • 4 Crumpets
  • 200g Smoked Salmon


This is a great dish served anytime of day or as a classic starter. Probably best served as a champagne brunch for a special treat.

  1. Heat the vinegar with the bay leaf and a few peppercorns until its reduced to 1 Tablespoon.
  2. Place a bowl over some simmering water, add egg yolks, beat until pale and add the vinegar.
  3. Slowly add the melted butter a little at a time making sure it is all incorporated.
  4. Season with salt and pepper, add the dill. Add a squeeze of lemon if you feel it needs it.
  5. To poach your eggs, I have just off boiling water with 2 Tbsp vinegar added to the water. Crack eggs into a ramekin then slowly add to the water. Poach for 4 minutes.
  6. Toast crumpets, and assemble with a layer of salmon on the bottom, followed by an egg. Spoon over the sauce and decorate with a dill sprig.


  1. I can’t think of a more elegant breakfast ever created.

  2. I love the idea of having it with crumpets, perfect to soak up the egg yolk as you say. The dill hollandaise sounds amazing.

  3. Aw, this is just my kind of blog!
    I love your logo and general aesthetic.

    Plus eggs benedict is one of my favourite dishes – what a lovely way to reinvent it!

  4. Michelle Schlott

    Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.:’

    Catch ya later
    <a href="

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