Eggs Benedict

Eggs Benedict
This recipe is created in partnership with Everyday Gourmet.
Serves: 2
Prep time: 10 mins
Cook time: 20 mins


  • 4 eggs, fridge cold
  • 4 slices ham off the bone
  • 1/2 bunch chives, finely chopped
  • 2 English muffins, split in half
  • 140g butter, chopped
  • 30ml lemon juice
  • 4 egg yolks
  • 1 Pinch salt
  • 1 Pinch cayenne
  • Chives, finely chopped to garnish


1. Using your i-Companion put a little water in the bowl and then place the steaming basket. Gently place eggs in the steaming basket and let it steam for 10 minutes or depending how firm you prefer your yolks.

2. Remove eggs and cool under running cold water before carefully peeling. Empty the water from the i-Companion bowl.

3. In your i-Companion bowl with the whisk attachment, combine the butter, lemon juice, egg yolks, salt and cayenne pepper and launch on Speed 6 at 70 degrees and set the timer for 8 minutes.

4. Toast the muffins. Top with ham and the soft-boiled eggs. Spoon the sauce over the eggs and garnish with lots of chives.