Eggs Benedict recipe

Serves: 2

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Dietary: Eggs Dairy

Meal type: breakfast brunch



Author: dghchocolatier

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  • 125g butter
  • ½ tsp cocoa vinegar (or tarragon vinegar)
  • pinch sea salt
  • dash ice cold water
  • fresh lemon juice
  • cayenne pepper
  • To make eggs Benedict
  • 1 muffin, halved
  • 2 slices, warmed ham
  • 2 poached eggs
  • Sprinkle of cocoa nibs


Clarify 125g butter in a pan and keep warm.

Put 2 egg yolks, ½ tsp cocoa vinegar or white wine vinegar, a pinch of salt and a dash of ice-cold water in a glass bowl that will fit over a small pan.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.

Season with fresh lemon juice and cayenne pepper. (If it gets too thick, let it down with a dash of water.)

To make eggs Benedict, toast 2 muffin halves, top each with warmed ham, a poached egg and spoon over hollandaise and sprinkle a few cocoa nibs to garnish.