Vegetarian breakfast

Eggs Benedict with a forest twist created by Chris Whealdon, Executive Chef at Carey's Manor Hotel.

Ingredients for muffin mix

makes 10

  • 150 g Alderholt Mill flour
  • 300g Cotton's strong white flour
  • 10g salt
  • 15g sugar
  • 20g yeast (fresh)
  • 300ml warm water
  • 300ml warm milk

Ingredients for toppings

per serving

  • 50g spinach from Sunnyfields
  • 1 slide of Loosehanger smoked cheese
  • 1 free range Clayton's egg
  • 2 tablespoons of Hollandaise sauce

Cooking instructions

  1. mix all dry ingredients together in a large bowl
  2. dissolve yeast in warm milk and water
  3. leave to prove until doubled in size
  4. knock the dough back
  5. using standard ring cutter (approx 70mm) or crumpet cutter, cut out the dough and place in a hot pan or griddle whilst still in the cutter
  6. cook until holes appear, lift the ring off and turn muffin over until cooked through
  7. once the muffin is cooked, clean and remove stalks from the spinach
  8. place a knob of butter in to a hot pan and add spinach, cooking until wilted
  9. meanwhile, lightly poach one egg and heat the Hollandaise sauce
  10. assemble the breakfast by placing the muffin on your plate topped with the spinach, followed by the smoked cheese, poached egg and finish with the Hollandaise sauce on top.

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