Coldpressed Oil Food Shoot 2016 © The Electric Eye Photography 108
Eggs Benedict

The cold pressed oil company

5 mins
10 mins
Serves 1-2


2 large free range eggs
1 thickly sliced piece of bread of your choosing (or muffin)
chopped parsley to garnish 
3 tbsp white wine vinegar
optional smoked salmon, parma ham or cured bacon


1. Bring a deep saucepan of water to the boil and add the vinegar. Break the eggs into 2 separate ramekins.
2. When the water has started to boil, place the eggs in gently. cook for 2-3 minutes and then remove with a slotted spoon.
3.Heat the hollandaise sauce in a pan until warmed through and toast the bread (or muffin)
4. place the  poached eggs onto a slice of toast and spoon the hollandaise sauce over. (add additional smoked salmon, parma ham or bacon on top).
5. Garnish with parsley and serve. 

Recipient's email
Add a personal message (optional)
Security check
TLAS Response