This Eggs Benedict recipe by Pippa Middleton is the perfect way to start the day! Pippa says of one of her favourite breakfast dishes, “Not only is this dish a flavour-filled way to start the day, it’s quick to put together and full of nutrition. Eggs are high in protein. Spinach comes with iron. Salmon is a good source of omega-3 fats. And wholemeal muffins provide us with starchy carbohydrates and fibre.”

Eggs Benedict recipe





  • 4 large eggs
  • 400g bag fresh spinach, roughly chopped
  • 2 tbsp half-fat crème fraîche 1–2 tsp wholegrain mustard
  • 2 wholemeal muffins, split and toasted
  • 4 slices of smoked salmon

235 Kcal/987 kJ


  1. Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat for the remaining eggs, then remove from the heat and set aside for 5 minutes until they’re softly set.
  2. Meanwhile, rinse the spinach and – with some of the water still clinging to the leaves – place in a large saucepan. Cover with
    a lid and cook gently for 2 minutes until wilted. Tip into a colander and press to remove any excess liquid, then tip into a bowl and mix in the crème fraîche and mustard. Spoon the mixture onto the toasted muffins, then top each with smoked salmon.
  3. Gently lift the eggs out of the hot water with a slotted spoon and place on top of the smoked salmon slices. Sprinkle over the chives, with a good grinding of black pepper, then serve swiftly with the Saffron Yoghurt Aioli spooned over the top.

Note: Using half-fat crème fraîche for the sauce makes this a lighter, healthier choice than traditional hollandaise, which is made with melted butter.

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Taken from Heartfelt, a heart-healthy recipe book written by Pippa Middleton for the British Heart Foundation