Easy Eggs Benedict

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Feeds 2 - Ready in 15 minutes

Make the perfect Eggs Benedict with this quick and easy recipe

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  • 4 Co-op British eggs, plus 2 yolks

  • 100g Co-op reduced fat crème fraîche

  • 1 tsp Dijon mustard

  • Squeeze of lemon juice

  • Freshly ground black pepper

  • ½ tsp white wine vinegar

  • 2 Co-op muffins, sliced in half

  • 4 slices Co-op Parma ham

  • Serve with a few chopped chives (optional)


  1. Whisk together the 2 egg yolks, crème fraîche and mustard

  2. Place the bowl over a small pan of gently simmering water and whisk continuously for 3-4 mins, until thickened

  3. Whisk in the lemon juice and season with pepper

  4. Set the sauce aside, keeping it warm

  5. In a pan of boiling water, add the vinegar

  6. Lower the heat to a simmer

  7. Swirl the water with a spoon and crack an egg into the middle

  8. Simmer for 2-3 mins and then remove with a slotted spoon and keep warm

  9. Repeat the process with the remaining eggs

  10. Toast the muffins, top each half with a slice of ham, an egg, a dollop of sauce and chives, if you like, and some black pepper