Eggs Benedict English muffins

A warm, buttery stack of homemade English muffins topped with creamy hollandaise, tender ham hock, and silky poached eggs. The golden sauce flows over the edges just enough to feel indulgent – rich, comforting, and perfect for a weekend brunch that feels like a treat without being fussy.

By Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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This dish sits comfortably in the mid-range – indulgent, buttery elements balanced by protein-rich eggs and fresh spinach. A satisfying brunch that offers moderate calories and some beneficial nutrients from the eggs and greens.

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Method

Making the Muffins (Allow 1–2 hours total)

1. Prepare your trays – Lightly dust two baking sheets with semolina to stop the dough sticking.
2. Make the dough – Combine flour, yeast, salt, and sugar in a mixing bowl. Add butter and the beaten egg, then gradually pour in milk until you have a soft, slightly sticky dough.
3. Knead – Turn the dough onto a floured surface and knead for about 10 minutes, or let your mixer’s dough hook do the work.
4. Let it rise – Pop the dough into a greased bowl, cover, and leave it for about an hour until doubled in size.
5. Shape the muffins – Roll the dough to roughly 2cm thick. Cut out 8–9cm rounds and place them on the prepared trays, dust with more semolina, and leave to prove again for 30 minutes.
6. Cook gently – Heat a frying pan on low. Cook each muffin for 5 minutes a side until golden brown and firm. Cool on a wire rack.

Making the Hollandaise (10–15 mins)

7. Infuse flavour – Heat shallots, vinegar, lemon juice, and mace until reduced by half.
8. Whisk the eggs – Incorporate the reduction into the eggs and whisk until thick and pale, reaching the ribbon stage.
9. Finish the sauce – Gradually whisk in clarified butter until silky smooth. Season with salt, pepper, cayenne, and a touch more lemon juice.

To Serve (5 mins)

10. Toast the muffins and top with wilted spinach and warm ham hock.
11. Add poached eggs – Place one on each muffin half and spoon over the hollandaise.
12. Serve immediately – Perfect with fresh coffee or a glass of sparkling wine.

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What can you serve with this

1. Crispy hash browns – to add crunch and soak up extra hollandaise.
2. Grilled asparagus – brings a light, earthy freshness.
3. Roasted cherry tomatoes – their sweetness balances the savoury ham.
4. Avocado salad – a creamy, cool side that pairs perfectly with runny yolks.

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FAQs for Eggs Benedict English muffins

• Can I make the muffins ahead? Yes, bake them a day before and reheat in the toaster.
• How do I stop my hollandaise splitting? Whisk continuously and add the butter slowly over gentle heat.
• Can I use a blender for hollandaise? Yes, drizzle in melted butter slowly while blending on low.
• What’s the best vinegar for poaching eggs? White wine vinegar gives a clean flavour and helps the whites set neatly.
• Can I use bacon instead of ham hock? Absolutely, streaky or back bacon both work and add nice saltiness.
• Is hollandaise safe to eat? Yes, as the eggs are gently cooked to form the sauce base.
• Can I freeze homemade muffins? Yes, cool fully, wrap, and freeze for up to three months.
• Do I need clarified butter? It helps prevent splitting, but regular melted butter also works in a pinch.

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Nutri-score Health Check

This recipe scores a moderate Nutri-Score C. It’s rich in protein from eggs and ham, but higher in saturated fat from butter and hollandaise. Great for an occasional indulgence, balanced by a good serving of greens. The rating was automatically calculated from the listed ingredients and is for guidance only.

Positive factors

• Contains high-quality protein from eggs.
• Provides iron and zinc from ham hock.
• Includes spinach for fibre and micronutrients.

Negative factors

• High in saturated fats from butter and yolks.
• Contains sodium from ham and salt added to dough.