Eggs benedict

Eggs benedict: Breakfast is served. Image: Red Carnation Hotel Collection.

Eggs benedict – How to get these beauties just perfect

Prepare your eggs benedict just like a world-class executive chef with this recipe from the Red Carnation Hotel Collection.

Eggs benedict

Eggs benedict: Breakfast is served. Image: Red Carnation Hotel Collection.

Start your day strong with eggs benedict prepared the way Executive Chef Ben Kelliher from the Red Carnation Hotel Collection does them. This breakfast recipe does not only look good but tastes fantastic too.

If you want to spice your recipe up to eggs royale, rather use smoked salmon in the place of ham. Whether you prefer eggs benedict or egg royale in the morning, this recipe will guide you on how to get them just perfect!

Did you know you can poach your eggs in advance? Once poached, leave your eggs in a bowl of iced water, ready to pop back into a simmering pan to warm up for one minute just before plating up. This is a clever trick if you have to prepare eggs benedict for a larger number of people.

You can also swap free-range hens eggs for duck eggs for a richer tasting experience. And finally, to make things a little different, replace the ham with smoked bacon or chorizo or try pulled beef or pork for the ultimate twist. Your taste buds will thank you!

Eggs benedict recipe

5 from 1 vote
Recipe by Dirnise Britz Course: BreakfastCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 6 free-range eggs, at room temperature

  • 2 tablespoons white wine vinegar

  • 6 English muffins, halved

  • butter, for spreading on English muffins

  • 6 slices ham or smoked salmon (depending on whether it’s Benedict or Royale)

  • 1 – 2 tablespoons finely snipped fresh chives

  • Hollandaise sauce
  • 225 g butter

  • 4 tablespoons white wine vinegar

  • 1 small shallot, very finely chopped

  • 10 black peppercorns

  • 1 bay leaf

  • 3 free-range egg yolks

  • 1 pinch sea salt


  • Fill a large pan just over one-third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2 – 3 batches, depending on your skill level. Poach for 2 – 3 minutes. Remove with a slotted spoon and plunge into iced water to stop them cooking.
  • For the hollandaise sauce, melt the butter slowly in a medium pan over low heat, stirring occasionally. Pour into a jug.
  • Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over high heat and bring to a boil. Cook for 1 – 2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat.
  • Put the egg yolks in a heatproof bowl and place them over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with salt and sugar until pale. Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.
  • Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper.
  • Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making Eggs Royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.


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