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Crumpet Benedict

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About the Recipe


4 toasted Earth & Wheat crumpets

Handful or spinach leaves or samphire

4 slices of ham

4 poached eggs


For the hollandaise

200g melted butter

4 egg yolks

1 tsp crushed garlic

½ tsp Dijon mustard

1 tsp lemon juice

Salt and pepper to season


1.      Make your Hollandaise sauce by blitzing garlic and egg yolks in a food processor and gradually pouring in the melted butter. Once the sauce comes together mix in mustard and a little lemon juice and season to taste.

2.      Toast your crumpets and top with a pinch of samphire and sliced ham. Then add a poached egg on top of each crumpet.

3.      Drizzle with Hollandaise sauce and blow torch or finish under the grill. Serve with fresh fruit and coffee on the side.

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