Eggs benedict with brown butter yogllandaise

by Ed Smith

Ed Smith’s take on a winning brunch combination

Easy, quick, brilliant-tasting. This ‘yogllandaise’ is a winner. 


95g salted butter
8 quality medium sized eggs
4 muffins 
250g sliced, cooked ham
1 bunch of watercress, picked and divided into four
260g full fat Greek yoghurt
Juice of ¼ lemon


Make the brown butter yogllandaise first, by putting 80g of the butter in a medium-sized frying pan. Place this over a high heat and watch it melt, then froth, and then let that frothing die back. When it’s quiet, golden brown and smells nutty, remove from the heat.

Put a saucepan of water on to boil for the eggs, and switch your grill on. When the water is boiling, add the eggs and boil for 6 mins.

Slice the muffins in half and toast under the grill, then spread them with the remaining 15g of butter while still warm. Lay the ham on top and put these onto warm plates, placing a good few sprigs of watercress next to the muffins.

Put the yoghurt in a bowl, and scrape the now slightly cooled brown butter, and all its sediment, on top. Add the lemon juice, mix well and set to one side.

When 6 mins is up, transfer the eggs into a bowl of cold water. They’ll remain warm, but this stops them overcooking and makes them easier to peel.

Peel the eggs, place them on the ham and put a good spoonful of yogllandaise over each of the eggs. Eat immediately (delegate the coffee and orange juice to one of your fellow diners).

Recipe and image: Ed Smith