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Yorkshire Pudding Eggs Benedict

Yorkshire Pudding Eggs Benedict

By: Sammy Jones

For when the guests stay over and you want to create a quick breakfast and also clear the fridge of Christmas Day goodies.



Prep time

Cook time



  • Leftover Yorkshire puddings
  • Leftover slices beef, ham or turkey
  • 4 eggsPreheat oven to 175°C.
  • Hollandaise sauce
  • Chopped fresh parsley (optional)
  • ¼ cup brown vinegar


  • Preheat oven to 175°C.
  • Place the leftover Yorkshire puddings on a baking sheet and warm them in the oven for about 5 mins.
  • While the puddings are warming, heat the leftover slices of beef, ham or turkey in a skillet until heated through.
  • In a small/medium pot, bring water to a boil, stir in vinegar and create a vortex. Add in eggs and cook for 3 mins. Remove eggs with a slotted spoon and place on paper towel.
  • To assemble, place a Yorkshire pudding on a plate, top it with a slice of warmed meat and gently place a poached egg on top.
  • Drizzle Hollandaise sauce over the eggs benedict and sprinkle with chopped fresh parsley if desired.
  • Serve immediately.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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