Home-made muffins with eggs benedict

Home-made muffins with eggs benedict

Breakfast: Morning, Noon & Night
Danielle Wood

This is definitely the most requested breakfast wherever I have worked. Ask various folk what their favorite breakfast is and this is always their go-to mid-morning weekend staple. I don’t know why I am surprised, it is delicious, and here we have my classic version. For Florentine swap the ham for wilted spinach, for Royale swap in slices of smoked salmon. The muffins can be made in advance, kept in the fridge for up to a week or even freeze them.

For the English muffins (makes 8 muffins)


Quantity Ingredient
1 1/4 teaspoons active dry yeast
60ml warm water
1/2 tablespoon caster sugar
180ml whole milk
335g strong white bread flour, plus extra for dusting
3/4 teaspoon salt
1 tablespoon unsalted butter, softened
oil, for greasing
4 eggs
1 tablespoon white wine vinegar
4 thick slices cooked ham hock
hollandaise sauce, (see note)
cayenne pepper, to serve


  1. For the muffins, stir the yeast into the warm water with a pinch of sugar in a bowl. Allow the yeast to dissolve a little and then add the milk. In another bowl, combine the flour, the remaining sugar and the salt, then mix in the butter. Pour in the yeast mixture and stir until the mixture clumps together and forms a ball of dough.
  2. Sprinkle some flour over a clean work surface and scrape the dough out on to it. Knead the dough for about 8–10 minutes until it becomes elastic. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1–1 1/2 hours until the dough has doubled in size.
  3. Flour a clean work surface and tip the dough out on to it. Divide the dough into 8 equal-sized pieces and then roll each one into a ball. Line a baking sheet with baking parchment and place the balls on to it. Cover with the tea towel again and allow to rise for another hour somewhere warm.
  4. Preheat the oven to 200°C. Gently pat the dough balls down to make into muffin shapes. Put a heavy-based frying pan over medium heat and cook the muffins in the pan for 5–6 minutes on each side. You want them to be brown but not burnt.
  5. Transfer the muffins to a baking tray and cook in the oven for a further 10–12 minutes.
  6. While the muffins are baking, poach the eggs. Add 2 cm water to a frying pan. Stir in a dash of whit wine vinegar and bring the water to a simmer. Crack the eggs into the water, bring to the and cook for 1 minute boil. Once boiling, take the pan off the heat and let the eggs sit in the water until cooked to your liking.
  7. Remove the muffins from the oven, split 4 of them in half and put the bottom halves on to plates. Top each half with a slice of ham, a poached egg and lashings of hollandaise. Sprinkle with cayenne pepper.


  • For the hollandaise, fill a saucepan with just enough boiling water so that when you place a heatproof bowl on the pan, the water doesn’t touch the bottom of the bowl. Place the saucepan over a high heat to keep the water simmering. Add 2 egg yolks, 1 teaspoon white wine vinegar, pinch of salt and pinch of cayenne pepper to the bowl and whisk to combine. Slowly whisk in 110 g cold cubed butter, a cube at a time, until you have a lovely thick pale sauce.
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