Eggs Benedict with Messino Lemon Balsamic Hollandaise
A Greek-inspired take on a brunch classic, featuring a bright, silky hollandaise enriched with Messino Lemon Balsamic Cream and layered with Mediterranean flavours.
Ingredients:
4 large eggs
2 English muffins, split and toasted
2 slices prosciutto, smoked salmon, grilled halloumi, or sautéed spinach
1 tbsp white vinegar (for poaching)
Chopped chives or dill, for garnish
Salt and pepper, to taste
For the hollandaise sauce
3 egg yolks
1 tbsp Messino Lemon Balsamic Cream
1/2 cup unsalted butter, melted and warm
Pinch of salt
Optional: 1/2 tsp Dijon mustard for depth
Instructions:
Poach the eggs
Bring a shallow pan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl. Stir the water to create a gentle whirlpool, then slide in the eggs one at a time. Poach for 2–3 minutes until the whites are set and yolks remain soft. Remove with a slotted spoon and drain on paper towels.
Make the hollandaise
In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks and Messino Lemon Balsamic Cream until thickened and pale. Slowly drizzle in the melted butter while whisking constantly until smooth and glossy. Season with a pinch of salt and optional Dijon mustard.
Assemble the dish
Place the toasted English muffin halves on plates. Layer with your chosen base—prosciutto, smoked salmon, grilled halloumi, or spinach. Gently place a poached egg on each. Spoon the warm hollandaise sauce generously over the eggs.
Garnish and serve
Top with chopped chives or dill and cracked black pepper. Serve immediately with a citrus-dressed arugula salad or roasted potatoes.