Fallow Restaurant London

Devilled Eggs Benedict

Just the perfect mix of impressive and easy. Once you’ve got your hollandaise and poached egg trekkers sorted, this is a really nice variation for any day of the week.

Overhead shot of Devilled Eggs Benedict on a white plate on a wooden table.

Devilled Eggs Benedict

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


Units Scale
  • 150g unsalted butter
  • 3 egg yolks
  • Pinch salt
  • 2 tsp white wine vinegar
  • 1 tsp paprika
  • Squeeze of fresh lemon juice
  • 12tsp sriracha
  • Dash of Worcestershire sauce (up to 1 tsp)
  • 2 tsp grated horseradish
  • Black pepper
  • More grated horseradish to garnish


  • Make a Bain Marie by placing a large metal bowl over a smaller pan of simmering water, ensuring the bottom of the bowl does not touch the water.
  • Melt the butter gently in a separate small pan.
  • Place the egg yolks, a pinch of salt and the vinegar into the bowl and start whisking rapidly, don’t stop until they become lighter in colour and fluffy in texture.
  • Very slowly start drizzling in the butter a little at a time, incorporating each addition with the whisk before adding any more. If the sauce becomes too thick or looks like its splitting, you can remove from the heat and whisk in a little of the water from the Bain Marie
  • Once all the butter is in, stir in the paprika, lemon juice, sriracha, Worcestershire 2 tsp of freshly grated horseradish and check for seasoning.
  • Serve with poached eggs on toast smeared with English mustard and topped with a grating of fresh horseradish.

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