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  • splash of white wine vinegar
  • 1 bay leaf
  • a few black peppercorns
  • ½ a clove of garlic
  • 125G BUTTER
  • 2 egg yolks
  • a few drops of lemon juice
  • salt and pepper to taste


Breakfast and brunch is always a big deal for us at Daylesford. How could it not be when we have such deliciously vibrant organic eggs at our doorstep? Green eggs Benedict however has to be up there as one of our favourite of the breakfast options – and here is how we like to make it – with kale and a beautifully velvety hollandaise sauce.

If you enjoy brunch as much as we do, why not join us for one of our Lazy Brunch courses and discover how to create the most delicious dishes to begin the day with!


Start by making the hollandaise, this process is done in two steps – firstly making a reduction and secondly the sauce itself. To make the reduction, place the white wine vinegar, bay leaf, peppercorns and garlic into a pan and simmer over a gentle heat and reduce the volume by half before straining.

Set aside the reduction and in a separate pan, warm the butter over a low heat and then skim any of the solids from the top. Whisk the egg yolks with the reduction and salt over a low heat until the mixture becomes pale and thick. Finally, gradually whisk in the butter to the mixture until well combined and emulsified. Season with salt & pepper and a squeeze of lemon and hey presto – you should have a beautifully creamy hollandaise sauce! Keep warm while you prepare the remaining items.

Bring a pan of water to a gentle simmer for the eggs. Meanwhile, in a separate small saucepan melt the butter and add the kale. Warm through until the leaves just start to soften before seasoning with salt and pepper to taste.

Slice the muffin in half and toast until nice and golden.

To assemble, butter the muffin before layering each slice with the wilted kale before you poach your eggs.

To poach the eggs, gently crack them into the just simmering pan (it might be a good idea to do this two eggs at a time) and poach for 3-4 minutes (or until the whites are no longer translucent) before removing with a slotted spoon, and placing on top of your muffins and kale. Repeat with the remaining two eggs if necessary.

Once assembled, pour over the hollandaise and a crack of black pepper before serving.

Eggs Benedicts

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