Eggs Benedict

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

A truly international dish, this is another example of the Ivy’s desire to provide seven-days-a-week food. You can have it as a starter or a double as a main course. Although the dish is simple to construct, the trick is in the timing and consistency of the Hollandaise. Don’t try to make too many at once.


  • 8 slices Kassler ham or sweet-cured back bacon
  • 4 muffins
  • 8 medium eggs<


To make the Hollandaise Sauce: place the vinegar, water, shallots, herbs and peppercorns in a saucepan and reduce the liquid to about a tablespoonful. Strain and put aside. Melt the butter and simmer for 5-10 minutes. Remove from the heat, leave it to cool a little, then pour off the pure butter where it has separated from the whey and discard the whey. This helps to keep the sauce thick. Put t