Eggs Benedict

Aviko Foodservice


Premium Supplier 25th October 2016
Aviko Foodservice


Premium Supplier

Eggs Benedict

Be inspired and vamp up your breakfast menu with our take on classic eggs benedict...


  • ⁣1 Aviko Round Hash browns
  • 1 tablespoon white wine vinegar
  • 2 eggs
  • 2 slices prosciutto
  • 50ml hollandaise sauce
  • chopped chives


⁣Fry the Aviko Round Hash Browns and drain of excess fat.
Bring a pot of water to a simmer, and add the vinegar (this will help keep your eggs together whilst poaching)
Create a whirlpool in the water using a spoon, and crack the egg - this will help creating the shape of the egg. Poach until white is cooked through but yolk is still runny. Never let the water boil.
Drain the egg in a paper towel.
Place the hash browns on a plate, and the prosciutto slices on top.
Top it with the poached eggs, and then the hot hollandaise sauce.
Sprinkle with the chopped chives and serve.
TIP: The Prosciutto can be replaced by wilted spinach for a different Eggs Florentine or by smoked salmon for Eggs Royale.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.