Pickled Walnuts Eggs Benedict


1. To make the hollandaise sauce, melt the butter in a saucepan and skim off any white solids. Add the egg yolks, water, lemon juice and salt to a blender and blitz until light and frothy. Gradually pour in the hot melted butter and keep mixing until the sauce thickens. Add a squeeze of lemon, season then set aside.

2. Fill a large pan with water and bring to the boil. Add the white wine vinegar then reduce heat to a gentle simmer. Swirl the water using a spoon to create a whirlpool then break one egg into a small bowl and gently edge into the swirling water. Cook until the white is just set then remove using a slotted spoon and drain on a piece of kitchen towel. Repeat with the remaining eggs.

3. Meanwhile split the muffins widthways then toast until browned. Arrange the halves across two plates, drizzle over some hollandaise sauce followed by the ham and an egg. Generously spoon over more hollandaise sauce to cover the eggs then top with pickled walnut slices and a sprinkling of chives. Serve straight away.


• 3 tbsp white wine vinegar
• 4 eggs
• 2 muffins
• 4 slices of ham or prosciutto
• 1 jar Opies Pickled Walnuts
• Fresh chives, to serve
For the hollandaise sauce
• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar
• squeeze of lemon juice
• Salt and pepper, to taste

20 Minutes Eggs Food Pickled Walnuts Pork Savoury