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Eggs Benedict with Leg Ham

Eggs Benedict with Leg Ham

Preparation 10 mins
Cook 10 mins
Serves  3


  • 6 slices of leg ham
  • 2 tbsp butter
  • 3 English muffins split and toasted
  • 6 free range eggs
  • 100g leafy greens
  • Chives (dried or fresh)
  • Salt and pepper

Hollandaise Sauce

  • 90g butter
  • 1 egg yolk
  • 1 tsp salt and pepper
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp cold water


Step 1
Melt the butter in a microwavable safe salt&pepper bowl and mix ¼ cup of lemon juice.

Step 2
Combine egg yolk and water in a salt&pepper glass or metal bowl over a Re-lite Saucepan 18cm of hot water. The bowl should be just touching the water. Whisk the mixture while pouring in the melted butter and lemon.

Step 3
Continue to whisk the yolk mixture as it begins to cool. This will result in the mixture thickening after 4 to 5 minutes. Add 1 teaspoon of salt and pepper. Leave aside.

Step 4
Lightly fry the leg ham with butter in our Re-lite 30cm Fry Pan on both sides.

Step 5
Cut English muffin in half and toast.

Step 6
Bring water to the boil in your Re-lite 18cm Saucepan. Poach the eggs in salted, simmering water. Spoon water over eggs as cooking. Once cooked, remove the eggs.

Step 7
Serve on your choice of Industry Dinner Plate. Assemble leg ham on top of English muffin with poached eggs. Dress the poached eggs with Hollandaise sauce, fresh chives, salt and pepper with a side of leafy greens.



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