Seeing as it’s Egg’s Benedict Day we thought we would give you our guide to making the perfect Eggs Benedict! The recipe is a classic and is the ideal way to begin an indulgent weekend and possibly score some points from your other half.

So, how do you like your egg’s Sir?
Ingredients you’ll need:
2 eggs
2 slices of ham or smoked salmon
2 muffins, halved
salt and ground black pepper
¼ tsp lemon zest
For the Hollandaise Sauce:
4 egg yolks
2 tbsp white wine vinegar
Pinch ground white pepper
Pinch cayenne pepper
125g clarified butter
Juice from one lemon
¼ tsp salt
Serves Two / Preparation Time: 5mins / Cooking Time: 10mins
  1. Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and reduce to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Poach for 2-3 minutes. Remove with a slotted spoon and plunge into iced water, then remove the eggs and place them on a kitchen towel.
  2. For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Remove from the heat and pour the butter into a jug. Add enough water into a medium saucepan to come a third of the way up the sides. Bring to the boil, then reduce the heat to a simmer.
  3. Put the vinegar, shallot, peppercorns and bay leaf in a small saucepan over a high heat and bring to the boil. Cook for 1-2 minutes, or until reduced to two tablespoons of liquid. Remove from the heat.
  4. Put the egg yolks in a heatproof bowl and place over the pan of simmering water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream whisking constantly until the sauce is smooth, thick and shiny.
  5. Toast the muffin halves and bring the pan of water back to a simmer, ready to reheat the eggs.
  6. Spread the muffins with butter. Put a muffin half on each plate and top with ham or salmon. Using a slotted spoon, drop the cooked eggs in to the simmering water and reheat for one minute. Remove and drain on kitchen paper.
  7. Place an egg on each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.
Who doesn’t like a good breakfast? The picture alone is making our mouths salivate…

Egg and Sausage Breakfast Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 12 servings


  • 1 lb. breakfast sausage or turkey sausage
  • 1/4 cup butter
  • 3 cups frozen shredded potato hash browns thawed
  • 8 large eggs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 24 oz. low-fat cottage cheese
  • 1/2 cup chopped onion
  • 1 small orange or red bell pepper, seeded and diced
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray.

  2. Brown sausage in a large skillet, breaking up with a wooden spoon. Drain and set aside.

  3. Place butter in the prepared baking dish. Place in the oven for 5 minutes or until melted. Remove dish from oven, and toss melted butter with shredded hash browns, pressing hash browns into the bottom of the pan to form a potato crust.

  4. In a large bowl, beat eggs with salt and pepper. Stir in cottage cheese, onions, orange peppers, sausage and 1 cup of the shredded cheese. Pour evenly over potato crust. Sprinkle with remaining cheese.

  5. Bake 45-60 minutes or until cheese is melted, and a toothpick inserted in the center of the casserole comes out clean.



Deviled Eggs

Deviled eggs. Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling into a freezer bag, make a cut off of one corner of the bag, and pipe them into the egg white halves.
What follows is a basic recipe, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers. Do you have a favorite deviled egg recipe? If so, please add yours in the comments.

Deviled Eggs Recipe

  • Cook time: 30 minutes


  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced onion or shallot
  • 1/4 teaspoon tabasco
  • Salt and pepper
  • Paprika


1 First hard boil the eggs.  Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
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3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Yield: Makes 2 dozen deviled eggs. 

Easy Poached Eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the French salad Lyonnaise, or sandwiches, or just served simply with toast and a little salt and pepper. Here are a few of our methods for how to poach an egg.

Easy Poached Eggs

  • Cook time: 4 minutes
Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.


  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
Equipment needed
  • Shallow saucepan with cover
  • Slotted spoon


1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
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2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
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3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
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Alternatively, the truly easiest way to make poached eggs is with an egg poacher.
Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.

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