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Camper’s Eggs Benedict


  • 2 large eggs
  • 2 soft muffins, halved
  • 2 slices thick cut ham
  • 2 large handfuls of washed spinach leaves
  • Knob of butter
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp English mustard
  • Salt and pepper
  • 0 : 8

    Pre-heat the BBQ for a couple of minutes to a medium heat and add the Tapas Dishes. Pour some boiled water into two of them so they are 3/4 full and break an egg into each water filled dish.

    Add a splash of water to another dish along with half the spinach and in the final dish add a knob of butter – after 30 seconds remove this dish.

    Place the lid on the BBQ to allow the eggs to poach and the spinach to wilt for 3-4 minutes. Meanwhile pour the melted butter into a bowl with the mayonnaise, lemon juice and mustard. Mix thoroughly with a fork to create a glossy sauce, just a little firmer than double cream consistency – this is your cheat’s hollandaise.

    Once the eggs are poached remove the tapas dishes from the grid and put the muffin halves face down to toast slightly. Drain the spinach and eggs well.

    To assemble place a slice of ham on the upturned muffin half, half the spinach, an egg and spoon over half the sauce. Season with salt and pepper to taste. Serve with the other muffin half on the side. Enjoy!