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Clonakilty Rasher Eggs Benedict

Clonakilty Rasher Eggs Benedict


Recreate the ultimate weekend brunch with this simple recipe from Cork-based chef Lilly Higgins. Crispy rashers elevate this dish in flavour and texture from its original guise where ham is commonly used. For another twist, Clonakilty Beechwood Lightly Smoked Rashers add a subtle smoky flavour which pairs wonderfully with the creamy hollandaise sauce in this popular brunch dish.


  • 1 pack Clonakilty Dry Cure Rashers (Traditional or Beechwood Lightly Smoked)
  • 2 eggs
  • 2 vines of cherry tomatoes
  • 4 slices of sourdough toast

For the hollandaise: 

  • 100g butter
  • 2 egg yolks
  • 1 tsp wholegrain mustard
  • Juice of 1/2 lemon
  • Splash of boiling water
Eggs Benedict with Dry Cure Rashers


  1. Melt the butter and set aside. Place a heat-proof bowl over a pan of gently simmering water. First, add the egg yolks and whisk to break up, then whisking the entire time, add the mustard and lemon juice to combine. Add a splash of boiling water to emulsify and smoothen the sauce then set aside to keep warm. You can pour it into a flask or just leave sitting over the pot of warm water, off the heat and cover with a plate to prevent a skin forming.
  2. To cook the Clonakilty rashers place foil on a baking tray and lay the rashers on top of this. Place the tray  into a cold oven then turn the oven to @ 190C. Place the cherry tomatoes in an oven proof dish and drizzle with a little olive oil. These can roast alongside the rashers.
  3. Leave to cook for 15-20 mins till the rashers are crispy and the tomatoes are softened.
  4. Toast the bread and spread with butter (essential).
  5. Top the toast with some of the gorgeous crispy rashers then place the egg on top followed by the sauce and tomatoes. Serve with a big pot of tea.

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