Welsh Leek & Eggs Benedict

PREP: 10 Minutes
COOK: 10 Minutes
Skill Level: Medium
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


Melt the butter in a large frying pan and fry the leeks for 7-8 minutes until softened, season.

Meanwhile, poach the eggs for 3-4 minutes or according to taste. Toast the muffins and divide the ham between the 8 halves, spoon over the leeks. Place 2 muffins on each plate and top with the eggs.

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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