The hardest thing to get right about eggs benedict is the poached eggs, which are prone to turning messy and overcooked in a split second.

Cooking extraordinaire Mary Berry has the ultimate recipe for perfect results that rival restaurant-quality food.

Sharing the dish, which debuted in her cookbook ‘Classic’, Mary revealed the secret to perfectly oval-shaped eggs.

Mary serves the eggs benedict, with spinach for a healthy, balanced meal. She said: “A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go!”

Unsmoked bacon is called upon for this recipe, but smoked versions will add even more flavour to the dish.

Eggs benedict recipe

Ingredients

Butter, for spreading and frying

Eight streaky bacon rashers

Four eggs

Two English muffins, sliced in half

200g baby spinach

For the hollandaise sauce

Two egg yolks

One teaspoon of white wine vinegar, plus extra for poaching

100g unsalted butter, melted

Salt and pepper

Method

Cooking this meal for four takes less than half an hour. Start by frying the bacon in a dry, nonstick pan over high heat for four to five minutes until crisp.

Alternatively, place it under the grill until crunchy, then set aside to keep warm. Move onto the hollandaise sauce; first, separate the egg yolks into a heatproof bowl then add the vinegar and hand-whisk until blended.

Set the bowl over a medium-sized saucepan filled with gently simmering water. Gradually pour the melted butter in a thin stream, whisking continuously over the heat until thick and glossy – take care not to whip it or it will be too thick for pouring.

Season the finished sauce with salt and pepper, then remove from the heat, cover the bowl with cling film and set aside for later.

Bring the same pan up to a boil, adding extra water if needed ready to poach the eggs. Reduce the heat to simmer, and add a dash of vinegar.

For perfect eggs, Mary’s exact instructions are to: “Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape.”

Simmer the eggs for three to four minutes or until the white is set and the yolk is soft in the middle. Watch the heat; if the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape. Gently lift out the eggs with a slotted spoon and drain on kitchen paper. 

Now toast and butter the muffins, wilt the spinach with a little butter and seasoning in a pan, then spoon the greens onto the muffin halves. Top with an egg, and a spoonful of hollandaise sauce and arrange two rashers of bacon atop each one.