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Easy eggs benedict

Easy eggs benedict


Start your love story with a brilliant brunch in bed

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2134kj 511kcal
  • Fat
    High 40%
  • Saturates
    High 40%
  • Sugar
    Low 40%
  • Salt
    High 40%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 4 Co-op British eggs, plus 2 yolks
  • 100g Co-op reduced fat crème fraîche
  • 1 tsp Dijon mustard
  • Squeeze of lemon juice
  • Freshly ground black pepper
  • ½ tsp white wine vinegar
  • 2 Co-op muffins, sliced in half
  • 4 slices Co-op Parma ham
  • Serve with a few chopped chives (optional)


  1. Whisk together the 2 egg yolks, crème fraîche and mustard
  2. Place the bowl over a small pan of gently simmering water and whisk continuously for 3-4 mins, until thickened
  3. Whisk in the lemon juice and season with pepper
  4. Set the sauce aside, keeping it warm
  5. In a pan of boiling water, add the vinegar
  6. Lower the heat to a simmer
  7. Swirl the water with a spoon and crack an egg into the middle
  8. Simmer for 2-3 mins and then remove with a slotted spoon and keep warm
  9. Repeat the process with the remaining eggs
  10. Toast the muffins, top each half with a slice of ham, an egg, a dollop of sauce and chives, if you like, and some black pepper

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