Lazy eggs benny is one of my go-to favourite brunches. It’s the no-fuss quick and easy version of proper eggs Benedict, hence the name “lazy”.
Below are my guidelines to make eggs benny lazy:
- use soft-boiled eggs instead of poached ones
- use smoked salmon or ham, which don’t need to be cooked, instead of bacon
- use mayonnaise instead of hollandaise (it’s easier to make and keeps longer in the fridge)
- use whatever bread you have in hand, no need to go out of your way to buy English muffins
- while spinach is the most common vegetable used in eggs Benedict, you can use whatever greens or other vegetables you have available
I usually make my lazy eggs Benny with my homemade walnut oil mayonnaise and Venerdi paleo super seeded bread. Adjust the quantity depending on the size of your slices (e.g. if you’re using sourdough you might want to cut quantity in half).
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Lazy eggs benny
- 4 large eggs
- 4 slices bread
- 8 asparagus spears
- 2 cups baby spinach
- 4 slices of your favourite bread
- 100g smoked salmon
- 2 tbsp homemade mayonnaise
- salt and pepper to taste
- fresh herbs (e.g. parsley), to serve
- Boil water in a steamer or a pot with a steam attachment.
- Steam eggs for 8-9 minutes. Peel under cold running water.
- Toast bread while you prep the veggies.
- Steam asparagus for a few minutes until al dente and bright green. Reserve.
- Steam baby spinach for a few seconds until just wilted.
- Place baby spinach and asparagus on plate. Place toast on bread, top with smoked salmon, egg and mayonnaise. Season with salt and pepper, garnish with herbs and enjoy.