Eggs benedict with matcha tea

Eggs benedict; perfect for weekend brunch or ‘brinner’ – breakfast for dinner, on a busy weeknight. This recipe features matcha, which gives an extra boost of antioxidants. The matcha also pairs perfectly with smoked salmon, if you wish to add a slice and turn it into an Eggs Royale!


Makes 4 halves

  • 3 tbsp white wine vinegar
  • 4 free-range eggs
  • 2 toasting muffins
  • 4 smoked salmon slices – to make it an Eggs Royale

For the hollandaise sauce:

  • 125g butter
  • 2 egg yolks
  • 1tsp matcha tea
  • ½ tsp white wine vinegar or tarragon vinegar
  • squeeze of lemon juice
  • pinch of cayenne pepper


To prepare:

  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.
  2. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.

To make the hollandaise:

  1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
  2. Put the egg yolks, white wine or tarragon 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 mins.
  3. Remove from the heat and slowly whisk in the melted 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.) Sieve through the matcha and season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

To make the eggs benedict:

  1. Swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  2. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
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