Weekend Brunch

Eggs Benedict


20 mins 


10 mins 


With perfect poached eggs and a hollandaise hack


  • 3 eggs
  • 3 English muffins halved
  • 2 tablespoon Hellmann's Real Squeezy Mayonnaise
  • 1/2 teaspoon Maille Dijon mustard
  • 1 splash white wine vinegar
  • 5 grams black pepper
  • 5 grams olive oil
  • 50 g spinach
  • 50 g smoked salmon
  • 50 g Parma ham
  • 2 sprigs dill
  • 5 grams chopped chives
  • 2 grams paprika powder


  1. Set a heatproof bowl over a pan of simmering water and warm the mayo, mustard and vinegar with a splash of water, stirring occasionally. Taste and season. Reserve warm.

  2. Add the spinach and a splash of water to a pan over a medium heat. Allow the leaves to wilt and cook until all the liquid has evaporated.

  3. Halve and toast your muffins.

  4. To poach your eggs, place a sheet of cling film inside a ramekin and press into shape, allowing 3 inches excess to overhang the edges. Lightly oil the cling film and season with salt & pepper.

  5. Crack an egg into the lined ramekin and bring the sides of the cling film together to form a pouch. Twist the top, ensuring all air is pressed out of the parcel and secure with a second piece of cling film. Repeat this process with the remaining two eggs.

  6. Place egg parcels in to simmering water for 4 minutes. Remove from water and carefully remove cling film with scissors.

  7. Place the ham, spinach & salmon each on a separate muffin and place an egg on top of each. Top with the warm hollandaise sauce. Top the salmon muffin with dill, the ham muffin with chives and the spinach muffin with paprika.