zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Eggs Benedict

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Eggs Benedict

    "To get ahead with this one, whisk the egg whites for the sauce and fold them in to get a foaming hollandaise. This can be made and frozen a couple of days ahead – or even frozen then defrosted. Warm the sauce by placing it in a bowl over barely simmering water to bring it to a tepid heat before serving." Delia

    Ingredients

    Method

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary