It’s British Egg Week, so we’ve put together an absolutely cracking Eggs Benedict recipe for you to try at home! Great with salmon or bacon, these eggs are fantastic for a brunch with friends, and are perfect for those sleepy Sundays, when all you fancy is a bit of breakfast in bed!

For the poached eggs

Ingredients:

2 x Clarence Court Burford Brown Eggs

Method:

Bring some water up to the boil in deep pan

Crack the egg into a small ramekin

Swirl the water using a whisk to create a vortex

Turn the temperature of the pan down until there are no bubbles rising from the middle

Create another vortex in the water using the whisk

Let the water slow down until the vortex is almost flat

Drop the full egg straight into the centre of the vortex from the ramekin

Once the egg turned has white (but not completely set), turn the temperature up to a simmer

When the egg white has set, lift out it out of the pan with a slotted spoon and place on a paper towel

Hollandaise Sauce

Ingredients:

1 Clarence Court egg yolk

1 cap vinegar

50g butter

Seasoning

Method:

Place the egg yolk and vinegar in a glass bowl over a Bain Marie and whisk until the yolks thicken and get to a creamy and light consistency. Gradually whisk in the butter a cube at a time until all combined.

Season to taste.

Serve on a toasted muffin with your choice of bacon, salmon, avocado or anything that tickles your fancy!

N.B. If doubling the quantity add the 2nd cap of vinegar to taste at the end

* To take this Hollandaise to the next level, drizzle in a cap of truffle oil at the end.

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