Eggs Benedict with Scottsdale Pork Ham

Don't miss this breakfast by sleeping in!

10 minutes
25 minutes
4 people


  • 4 x English muffins toasted and buttered
  • 300g thinly sliced Scottsdale Pork Ham
  • 8 x poached eggs
  • Hollandaise sauce:
  • 1 x cup of white vinegar
  • 1 x cup of olive oil
  • 1 x heaped table spoon Dijon mustard
  • 3 x shallots finely diced
  • 6 x egg yolks
  • Parsley for garnish


  1. Set up a double boiler by putting a pot of water on to simmer and using a heat-proof bowl either strong glass or metal that fits on top of the pot but does not touch the water. The steam will heat the bowl which will heat the ingredients
  2. Mix vinegar, oil, Dijon, shallots in a separate bowl
  3. Whisk the egg yolks in the bowl over the steaming pot for 1 minute
  4. While still whisking gradually drizzle the other ingredients
  5. Keep gently whisking the hollandaise, it will slowly thicken from the heat
  6. Sauce is ready when is coats the back of a wooden spoon or reaches 65 degrees Celsius. Can be kept at that temperature while you assemble the other ingredients.
  7. Toast and butter muffins. Poach eggs. Assemble eggs and ham on muffins and pour over the hollandaise sauce. Garnish with parsley