Recipe Scene: Cheat’s Eggs Benedict

IMG_2986When you crave Eggs Benedict for breakfast, without the fuss of slaving over a stove making hollandaise that doesn’t split, this one seems to hit the spot.  For some reason I always use poaching eggs as an example of what artists can cook during Chef Scene, so here goes, how to poach an egg. Eggs Benedict is made easier by buying bottled hollandaise sauce, because making it is a bitch. In our time poor world, the Maille brand of Hollandaise is a close alternative to the one that your cafe offers served on top of poached eggs.


1-2 free range eggs
white vinegar
Butter (optional)
1 English muffin split (wholegrain or any flavour)
50g of smoked leg ham (triple smoked is good too)
Maille hollandaise sauce
Salt and Pepper


Bring water to a simmer in a small saucepan containing vinegar (this helps the poached egg coagulate).

Place a little olive oil in a non stick pan and fry the ham until browned slightly

Toast the muffin halves. Butter if desired. Place ham on top.

Break the egg into a small cup. Stir the water and place the egg in the centre. I scoop the egg up and move it gently to prevent it sticking to the bottom. Cook for about 2-4 minutes or until the water becomes foamy in appearance. Remove with a slotted spoon and place on absorbent paper to drain.

Place drained egg onto muffin and add a dollop of hollandaise sauce. Season to taste. For a vegetarian option try buttered spinach sauteed in garlic instead of the ham. Another variation is to use  heated smoked salmon instead of the ham.

For brekky that’s a little bit fancy give it a go.

About Anna-Maria Megalogenis 162 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.