Eggs Benedict

A Product of Sharp


  • ½ cup hot tap water
  • 1 teaspoon vinegar
  • 4 eggs
  • 2 English muffins
  • 4 slices smoked salmon (approximately 100g packet)
  • Baby spinach or fresh chives, to garnish

Hollandaise Sauce

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Sprinkle of cayenne pepper
  • 125g unsalted butter, chilled

Step by Step Guide

For the eggs: 

Step 1.

Place two tablespoons hot tap water and 1/4 teaspoon vinegar in each of the four small microwave safe ramekins (about 7-8cm in width). Arrange the ramekins on the turntable in a circle. Cook for 1 minute on HIGH (100%), until water boils.

Step 2.

Break one egg into each ramekin and pierce egg yolk through with a wooden skewer. Cover loosely with microwave-safe plastic wrap. Return ramekins to microwave and arrange in a circle. Cook for 1 1/2 minutes on MEDIUM-HIGH (70%), until egg whites are opaque and egg yolks are soft-set. Set aside and let stand with plastic wrap until ready to serve

For the Hollandaise Sauce: 

Step 1.

Cut butter into 1-2cm pieces and place it in a small microwave-safe glass bowl. Cook for 50 seconds on HIGH (100%), until just melted, stirring once or twice during cooking. Set aside.

Step 2.

In a small bowl combine the egg yolks, lemon juice, salt, and cayenne pepper. Mix it with butter until well combined.