Eggs Benedict Recipe | olivemagazine

Name: Eggs Benedict Recipe | olivemagazine
Ingredients: 3 tbsp white wine vinegar; 7, 3 separated (freeze the extra whites for meringues or keep for three days covered in the fridge) eggs (we used Clarence Court Burford Browns); 5 whole black peppercorns; 1 bay leaf; 150g unsalted butter at room temperature, cubed, plus more for spreading; ½ lemon a squeeze of juice; 2 english muffins; 4 thick slices cooked ham; chives or cayenne pepper to serve

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Make weekend brunch extra indulgent with our classic eggs benedict, along with tips and tricks to making your best hollandaise sauce yet

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Ingredients

3 tbsp white wine vinegar
7, 3 separated (freeze the extra whites for meringues or keep for three days covered in the fridge) eggs (we used Clarence Court Burford Browns)
5 whole black peppercorns
1 bay leaf
150g unsalted butter at room temperature, cubed, plus more for spreading
½ lemon a squeeze of juice
2 english muffins
4 thick slices cooked ham
chives or cayenne pepper to serve