Jul 14 2026
Restaurants›Naschmarkt Restaurant - Campbell›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Naschmarkt Restaurant - Campbell
Time30m
Serves2

soft poached eggs, English muffin, Specks, cheddar sauce, chivies with aragula and capers salad

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Ingredients

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Eggs Benedict

Method

Preparation

  1. 1

    Make the Cheddar Sauce

    In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then add the cheddar cheese, stirring until melted and smooth. Season with salt and pepper. Remove from heat and stir in the chives.

  2. 2

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

  3. 3

    Toast the Muffins

    Split the English muffins in half and toast until golden brown.

  4. 4

    Assemble the Salad

    In a bowl, combine arugula and capers. Drizzle with olive oil and season with salt and pepper.

Assembly

  1. 5

    Build the Eggs Benedict

    Place a slice of speck on each half of the toasted English muffin. Top with a poached egg and drizzle with cheddar sauce. Serve with the arugula and capers salad on the side.

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