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Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. Ingredients 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter How-to-videos Method Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do

Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend.( link ) Ingredients 8 thin rashers smoked streaky  bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach For the hollandaise 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling

Eggs Benedict is the perfect weekend breakfast. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety. Ingredients 6 eggs, at room temperature 2 tbsp white wine vinegar 6 English muffins, halved butter, for spreading 6 slices ham or smoked salmon 1–2 tbsp finely snipped fresh chives For the hollandaise sauce 225g/8oz butter, cubed 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, very finely chopped 10 black peppercorns 1 bay leaf 3 fegg yolks pinch sea salt pinch caster sugar Method 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. For the hollandaise sauce, melt the butter slowly in