Father’s Day is on Sunday! Well actually, the Father’s day breakfast at my daughter’s school was yesterday! Keep in mind this is a primary school brekky, prepared by a handful of parents, onsite in a little kitchen. On the menu – Eggs Benedict, Eggs Florentine, Coconut Cake with Jam and Cream, Cheese and Tomato Melts, a variety of muffins, and a couple of fruit platters.

By Tuesday, RSVP numbers added up to 120. By Wed afternoon however – it was up to 180 plus admin and teachers! Start time was 8AM – finish time 8.30AM so parents can go and observe in the classrooms! Yikes! That’s 180 people to feed in a half hour time frame! Well we flew through it in flying colours! Key to this was prep the day before and a fantastic group in the kitchen!

Here is my recipe for Eggs Benedict.

Eggs Benedict and Eggs Florentine

Father's Day Breakfast



English Muffins, in halves
English Spinach
Fresh Eggs
Olive Oil
Chives, chopped or cut to 4-5 cm lengths


2tbsp white wine vinegar
2 egg yolks
150ml clarified butter
salt and pepper
lemon juice


Firstly, make your hollandaise sauce.

Bring water in a medium saucepan to a boil. Once boiled, reduce heat so the water is barely simmering.
Prepare also a large bowl with iced water.*
In a heatproof bowl that fits snugly over the simmering water, without touching the water, place egg yolks and white wine vinegar.
Using a wire balloon whisk, whisk mixture constantly until it is thick and pale. At this stage, it should have doubled in volume and a ribbon trail forms when you lift the whisk.
Slowly tickly in the clarified butter while whisking continuously.
When all the butter has been added, remove from heat, season and add lemon juice to taste.
Serve immediately or keep in a warm place until ready to use.
Since it is an egg yolk based sauce, it will keep for only 1-2 hours.

*Having a large bowl of iced water readily available, gives you the capacity to quickly cool the mixture should your bowl get too hot.  Simply take your bowl off the saucepan and sit on top of the iced water while whisking continuously.  Alternatively, pay close attention to the heat of the bowl while whisking. if it is getting a little too warm, simply remove from heat and continue whisking on the benchtop. You want the eggs and butter to emulsify and not be making buttery scrambled eggs.

Then Poach you eggs.

It is important to have your fresh eggs at room temperature. The egg white in fresh eggs seems to cling better to the egg yolk.  Also, break egg into a small bowl first just to make sure the yolk is intact.
Bring a small saucepan of water to a rolling boil. Add a tablespoon of vinegar. Vinegar is said to help strengthen the egg white.
Create a gentle whirlpool with your slotted spoon. Slide your egg into the middle of the whirlpool.
It should take about 2-3 minutes for a soft yolk and 4-5 minutes for a firm yolk.

Then Toast your Muffins

For the Eggs Florentine

Place a little butter in a pan on medium heat. Add a litte finely chopped garlic and then the spinach.
Saute quickly until spinach has just wilted.
To assemble, place spinach on the muffin. Top with a poached egg. Spoon over Hollandaise sauce and place some chives on top.

For Eggs Benedict

Place ham on toasted muffin. Top with a poached egg. Spoon over Hollandaise sauce and place some chives on top.

Our fantastic team of parents churned out about 150 of these in 35 minutes!

Kathy Campbell - September 11, 2011 - 1:54 pm

Craig, the bar has been set high! Best hollondaise I’ve ever had!