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Gizzi Erskine's Australian Eggs Benedict

Gizzi Erskine's Australian Eggs Benedict

Gizzi says: "Australians love a good Eggs Benedict, and I’ve borrowed a trick from their book by using avocado in this quick version of the classic recipe"




0 mins


11 mins

Average: 3.7 (13 votes)


    To make the hollandaise:

    • 2 large British Lion eggs
    • 1 English muffin, halved
    • 2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
    • 1 large vine tomato cut into 4 width ways
    • ½ avocado, peeled, stoned and sliced

    For the rest of the dish:

    • 2 large British Lion egg yolks
    • ½ teaspoon tarragon or white wine vinegar
    • a pinch of sea salt
    • a splash of ice cold water
    • 125g unsalted butter, ice cold and cut into cubes
    • a squeeze of lemon juice
    • cayenne pepper


    1. Put two egg yolks (Gizzi uses free range), ½ teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).
    2. Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it's all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
    3. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.
    4. To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise