New York Eggs Benedict

New York Eggs Benedict
  • Serves: 4
  • Prep: 5 mins
  • Cook: 10 mins

This is a quick and easy version of Eggs Benedict, which contains only 284 calories per portion.


  • 450g/1lb baby new potatoes, halved
  • 3 tbsp vegetable oil
  • a dash of vinegar
  • 4 large British Lion eggs
  • 175g/6oz smoked salmon
  • chives to garnish
  • For the Hollandaise:
  • 1 large egg yolk
  • ½ dessert spoon of lemon juice
  • ½ dessert spoon of white wine vinegar
  • 2 oz (55g) butter
  • Salt and freshly milled black pepper


  1. Boil the potatoes in salted water for 5 mins, then drain. Heat the oil in a large frying pan and sauté the potatoes for 8-10 mins, stirring until golden brown and crisp. Keep warm.
  2. Make the hollandaise (instructions below)
  3. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
  4. To serve, divide the potatoes between four warm plates, top with folds of smoked salmon, then place a poached egg on top of each with a dollop of the hollandaise. Scatter over chives and serve.


For the Hollandaise:

  1. Begin by placing the egg yolk in a small bowl and season them with a pinch of salt and pepper.
  2. Place the egg yolk in the food processor or blender and blend them thoroughly for about 1 minute.
  3. Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.
  4. Switch the processor or blender on again and pour the hot liquid onto the egg yolk in a slow and steady stream. After this, switch the processor or blender off.
  5. Using the same saucepan, melt the butter over a gentle heat, being careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle: the slower you add it the better.
  6. When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a smooth, thick sauce.

Cooks tips

See the classic Eggs Benedict recipe.

Click on the stars to rate this recipe:

3.6 / 5 rating (20 votes)

You might also like

Poached egg on bagel

Poached egg on bagel

It is a common question chefs get asked: ‘How do you make perfect poached eggs?’ They are probably one...
Salmon scrambled eggs

Salmon scrambled eggs

Salmon and eggs go together brilliantly. Ready in just eight minutes you can create a dish that’s packed with...