Eggs Benedict

Prep Time
5 Minutes
Cook Time
10 Minutes
If we had to choose one mealtime that was just made for Mother’s Day recipes it would have to be breakfast in bed! Treat your mum to a luxurious start to the day with this delicious eggs Benedict recipe. But don’t worry – it’s super easy, so you won’t have to set the alarm to get this one whipped up on time.

Simple prepare poached eggs and our easy Hollandaise Sauce Mix to drizzle over the top. Serve on lightly toasted ciabatta and garnish with chives for that extra special touch. Then all that’s left to do is serve with a cup of her favourite brew – Mother’s Day recipes don’t get much better than this.
Key Products
Hollandaise Sauce Mix

Product Information

£ 0.86/unit,25g

Product Information

£ 1.89/unit,1g


  • 1 Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes, then transfer to a plate.
  • 2 In a small saucepan, combine the Hollandaise Sauce Mix packet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.
  • 3 Meanwhile, griddle the ciabatta slices until lightly toasted. Serve the egg over the ciabatta and top with the hollandaise. Garnish with chives.