Recipe: Eggs benedict with parma ham & pesto

Happy Paddy’s Day! Keeping with our Irish themed egg dishes for Paddy’s week, today we’re doing eggs benedict with a twist – green eggs and ham!


Serves 2



  • Handful of basil leaves
  • Handful of pine nuts
  • Good drizzle olive oil
  • 1 clove garlic
  • Salt & pepper


  • 2 egg yolks
  • 1 tsp white wine vinegar
  • 25g melted butter
  • Squeeze of lemon juice
  • Salt & pepper
  • A good whisk!

Eggs & ham

  • 2 slice parma ham
  • 2 fresh free range eggs
  • 2 slice McCambridges bread


Make the pesto

  1. Throw all the ingredients into a food processor and whiz around! Done!

Make the hollandaise

  1. Boil a small saucepan of water and bring down to a simmer. Find a bowl that fits over the saucepan nicely
  2. Separate the eggs so you only have the yolks and put them into the bowl over the saucepan.
  3. Whisk like mad for a minute
  4. Add the vinegar
  5. Whisk like mad for about 5 minutes taking it off and on the heat until the colour starts changing to a lighter yellow and the mixture becomes foamy.
  6.  Take off the heat and add a little butter. Put back on and repeat until the butter is mixed in. Keep whisking like mad until you have a thick mixture that is still runny.
  7. Add a squeeze of lemon juice, salt and pepper.
  8. Done! keep it beside the heat and stir every once in a while.

Make the eggs and ham

  1. Fry 2 slices of parma ham until crispy
  2. Use the same saucepan as you did for the hollandaise, bring the water back up to the boil and simmer again
  3. Use the whisk to create a whirlpool in the water. Break the eggs into mugs one at a time and add to the water
  4. Cook for 3 mins until the yolk feels spongey with a tsp (meanwhile make your toast)
  5. Toast 2 pieces McCambridges bread and put the ham on top. Put the eggs on top of them followed by the hollandaise. Finish with the pesto on top and a few chives if you have them.

Hope you enjoy it, we scoffed it this morning!!


One Comment Add yours

  1. Jean says:

    Yum…sounds lovely…will give it a try


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