Welsh Leek & Eggs Benedict

PREP: 10 Minutes
COOK: 10 Minutes
Skill Level: Easy
Picture of Welsh Leek & Eggs Benedict

Nutrition Info (Per Serving)

439 kcal Energy
35. g Carbohydrate
26.3g Protein
8.1g (of which Sugar)
19.6g Fat
7.7g Fibre
5.8g (of which Saturated Fat)
2.34g Salt


  • 20g butter
  • 2 x 400g packs leeks (approx. 6), sliced
  • 4 large eggs
  • 4 English muffins, halved
  • 4 thick slices ham
  • 3 tbsp reduced fat mayonnaise
  • 1 tbsp creamed horseradish sauce
  • 1 tbsp chopped chives


  1. Melt the butter in a large frying pan and fry the leeks for 7-8 minutes until softened, season.
  2. Meanwhile, poach the eggs for 3-4 minutes or according to taste.
  3. Toast the muffins and divide the ham between the 8 halves, spoon over the leeks.
  4. Place 2 muffins on each plate and top with the eggs.
  5. Mix together the mayonnaise, horseradish sauce and 1 tbsp water and spoon over the eggs, sprinkle with chives and black pepper.
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