Eggs Benedict

Eggs Benedict

Serves 4


8 bacon rashers

100g fresh spinach

25g Connacht Gold Creamery Butter

¼ tsp nutmeg

4 eggs, at room temperature

½ tbsp vinegar

4 English muffins or baps, sliced in half

For the Hollandaise Sauce:

1tbsp white wine vinegar

2 eggs yolks

150g Connacht Gold Low Fat Butter

1 tbsp lemon juice

Salt and pepper


1 Place a glass bowl over a pan of simmering water to make the Hollandaise Sauce. Add the vinegar and whisk in the egg yolks.

2 Slowly whisk in the butter until it is creamy. Add lemon juice and salt and pepper to taste.

3 Grill the rashers until crispy on both sides. Wilt the spinach in a pan with the butter and nutmeg.

4 Boil water and add the vinegar. Turn down the heat and poach the eggs.

5 Toast the muffins and place the spinach and egg on them, and top with sauce.

Per Serving 720kcals, 56g fat (30g saturated), 32g carbs, 3.1g sugars, 23g protein, 0.2g fibre, 1.4g sodium

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Connacht Gold has a strong social history in the West of Ireland.

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