Eggs Benedict

Serves 4


  • Hollandaise sauce - see recipe link below
  • 4 English muffins
  • 8 Henergy Cage Free eggs
  • 4 slices ham
  • 2 handfuls baby spinach leaves
  • 2 tablespoons chopped parsley


  1. Make the hollandaise sauce first (see our recipe)
  2. Heat a saucepan or frying pan of water to poach the eggs. Bring to the boil and then reduce to a simmer.
  3. Toast the muffins until golden.
  4. Gently poach the eggs for 2-3 minutes and at the same time wilt the spinach in a pan with a small amount of water. Drain well and squeeze out excess moisture.
  5. Arrange a slice of ham of each muffin, top with an egg and then a spoonful of hollandaise sauce and a sprinkle of parsley.