Mary Berry's eggs Benedict recipe includes 1 key tip to give them a perfect oval shape

Eggs Benedict are a beloved brunch classic that seems far more complicated to make than it actually is. If you often struggle with the shape of your poached eggs, or the whites end up watery and wispy, Mary Berry's recipe includes the solution to your problem. The renowned chef and food writer shared a foolproof method in her 'Classic' compilation that's incredibly easy to follow.

She even makes her own homemade Hollandaise sauce for a thoroughly satisfying breakfast dish. Divulging the recipe online, the Great British Bake Off star 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!"

Mary Berry's eggs Benedict recipe

Ingredients

• Eight thin rashers of streaky bacon
• Butter, for the English muffins and for frying
• Four eggs
• Two English muffins, sliced in half
• 200g baby spinach
• For the Hollandaise Sauce
• Two egg yolks
• One tsp white wine vinegar, plus extra for poaching the eggs
• 100g unsalted butter, melted
• Salt and freshly ground black pepper

Method

Cook the bacon in a dry, nonstick frying pan over high heat - or under a hot grill - for about four to five minutes until it turns golden and crispy. Once done, set the bacon aside and keep it warm while you prepare the rest of the dish.

To prepare the hollandaise sauce, begin by whisking together the egg yolks and white wine vinegar in a medium-sized heatproof bowl using a hand whisk until the mixture is fully combined. Place the bowl over a saucepan with gently simmering water, ensuring the base doesn't touch the water. Slowly drizzle in the melted butter in a thin, steady stream while whisking constantly. Continue whisking over the heat until the sauce thickens to a smooth, glossy consistency. Season the finished sauce with a pinch of salt and ground black pepper. Remove the bowl from the heat, cover with cling film to keep warm, and set it aside.

Using the same saucepan, top up with water if necessary and bring it to a boil. Reduce the heat so the water is barely simmering, and add a small splash of vinegar to help the eggs hold their shape. Crack each egg into a small cup or ramekin. Stir the water gently to create a whirlpool and carefully slide in the eggs one at a time. Let them poach until the whites start to firm up, then gently nudge them with a slotted spoon to help shape them into neat ovals.

Allow the eggs to simmer gently for three to four minutes, or until the whites are fully set but the yolks remain soft. Keep an eye on the water - if it begins to bubble again, reduce the heat immediately to prevent the eggs from breaking apart. Once cooked, lift the eggs out with a slotted spoon and place them on kitchen paper to drain.

Toast the English muffins and spread each half with a little butter. Place two halves on each of four serving plates.

In a separate frying pan, melt a small knob of butter and briefly sauté the spinach until just wilted. Season lightly with salt and pepper to taste.

To assemble, layer some wilted spinach on each muffin half, followed by a poached egg. Spoon over a generous amount of the warm hollandaise sauce and finish by placing two crispy bacon rashers on top in a crisscross pattern. Serve immediately while hot.