Chippenham Eggs Benedict


  • 4 Chippenham Eggs
  • 4 English Muffins
  • 4 slices Caribbean Passion Ham
  • 8 small Kale Leaves Washed and Dried
  • 1 tbsp Freshly Chopped Parsley For Garnish
  • Salt and fresh cracked pepper to taste

For the Hollandaise sauce

  • 4 Egg Yolks
  • 6 oz Butter
  • 3 tbsp Lemon Juice or Vinegar


To make the hollandaise sauce

  • Melt the butter and set aside
  • Using a double boiler, bring the water in the lower level to a simmer.
  • In the top pot, add the yolks, lemon juice or vinegar and whisk until sauce starts to thicken.
  • Slowly add the melted butter in a slow constant stream, while continuing to whisk until the sauce thickens.
  • Remove sauce from heat and cover to keep warm.
  • Toast the muffins, arrange the ham and 2 kale leaves on top and set aside.

To poach the eggs

  • Either use an egg poacher or fill a skillet halfway with water and heat on a low heat.
  • Break each egg in a small cup and carefully place in the water.
  • When all four eggs are in the water cover and to allow the eggs to begin to set.
  • Once the eggs start to set, slowly spoon the water over the eggs, and continue to cook until the whites are set but the yolks are still soft. Using a spatula, remove the eggs.
  • Plate each prepared muffin with ham and kale on a serving plate.
  • Top each muffin with a poached egg. Garnish with fresh parsley and serve with hollandaise sauce and salt and fresh cracked pepper to taste.

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