Fuel My Friday: Litchfield’s luscious Eggs Benedict

14 Jun 2019

It’s been a tough week of training and with just a Saturday morning session left on the weekly schedule you might need a rewarding, hearty and healthy breakfast to kick start the weekend!

Medley maestro Max Litchfield has handed over the recipe to one of his favourite morning meals, Eggs Benedict.

Over to you Max…

There’s nothing better than after a tough week of training and many metres covered in water, to tuck into a yummy plate of flavoursome food and my Benedict recipe comes with an extra twist.

Before we get started make sure you have everything in the house…


  • 8 pieces of bacon (trim all the fat off, let’s keep the dish lean)
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs, free-range are the tastiest
  • 2 teaspoons white vinegar
  • 2 English breakfast muffins (if you can find seeded or brown then even better)
  • 10 Tbsp unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco



  1. First things first, we need to cook the bacon – grab a large frying pan or skillet, get it on a medium heat. Add the bacon pieces, turn it occasionally until lightly browned on both sides.
  2. Whilst the bacon is doing its thing and sizzling away, it’s time to get the poaching water on. Fill a large saucepan about 2/3 full, bring it to the boil and tip in the teaspoons of vinegar. Keep it boiling a bit longer and then bring it down to a gentle simmer.
  3. Next it’s on to the Hollandaise sauce: In another pan melt the 10 tbsp of butter on a low heat – don’t forget to keep an eye on it!
    In a blender, chuck in your three egg yolks, the lemon juice, salt and tabasco sauce for an added hit of flavour – give it a whizz on a medium/high speed for about 30 secs or until the egg yolks turn a slightly lighter colour.
    Turn the speed down to the lowest setting and then slowly bit by bit add all the melted butter. Hollandaise sauce complete.
  4. Egg poaching time; I like to keep this process as simple as possible. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
  5. Cut your muffins in half and then toast them.
  6. Final step is to build your Eggs Benedict breakfast - butter one side of the muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.