Classic Eggs Benedict

It’s a classic for a reason! Made with Clover Way Better.


  • 3 egg yolks
  • 1 tblsp lemon juice
  • 1 tsp Dijon mustard
  • Pinch of flaky salt
  • ½ cup Clover Full Cream modified butter
  • For the eggs benedict
  • 2 English muffins, toasted
  • Smoked salmon/shaved ham/bacon
  • 2 eggs
  • 1 tsp white vinegar
  • 1 cup water
  • Chives, chopped
  • Salt and black pepper

How To Make Classic Eggs Benedict

  1. In a small pot, melt the butter and do not let it burn.
  2. Add the egg yolks, lemon juice, Dijon mustard and salt to a bowl and whisk until well combined.
  3. Slowly stream the melted butter into the egg mixture, whilst whisking, until all the butter is emulsified into the mixture.
  4. For the eggs benedict, bring the water to a boil and stir in the vinegar.
  5. Crack the egg into a cup or ramekin and then onto a scooping spoon/ladle.
  6. Gently lower the egg into the water and allow to cook for 2 minutes, or until your desired egg yellow doneness.
  7. Use a slotted spoon to lift the poached egg out of the water and onto a plate with papertowel.
  8. Assemble the eggs benedict by spreading Clover Full Cream modified butter onto the sliced English muffin.
  9. You can do this step either before or after toasting one side of the muffin.
  10. Place the salmon/ham or bacon on top of the toasted egg muffin.
  11. Add the poached egg and pour over the hollandaise sauce.
  12. Finish off with a garnish of chives or black pepper.

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