Eggs Benedict Donuts Image

Eggs Benedict Donuts

How to Make - "Comfort Foods"

Prep Time
Cook Time


  • 4 free-range eggs (Burford Brown if possible)
  • 4 slices free-range ham
  • Hollandaise sauce for dipping
  • Uses approx 1/2 dough recipe above


  1. Poach the eggs in boiling water, drain off any excess water and leave to cool.
  2. Cut out a circle of dough with a 10cm circle cutter and using a rolling pin, roll out from the centre to the edges, turning the dough circle as you go to end up with a round pancake-like thin piece of dough.
  3. Place a slice of ham in the centre, then a poached egg.
  4. Lift up two opposite sides of the dough until they meet, and then pinch them together. You should have what sort of looks like a folded taco. Do the same again for the sides that are still unfolded, lifting them up and pinching them together to meet with the other edges. Make sure there’s no holes in the dough parcel you’ve made by gently pinching around where the dough has come together.
  5. You’ll notice a lump of excess dough from where the edges of the parcel has been formed - cut this off with scissors, carefully making sure you don’t make any holes.
  6. Sprinkle the base and the top with flour and leave on a pre-greased baking sheet for 45 minutes to prove.
  7. Drop the dough parcels in the pre-heated oil and cook for 2 minutes on each side. Remove with tongs or a spider.
  8. Drain onto kitchen paper and leave until just warm. 10. Using a bread knife, slice the donut in half to expose the runny yolk and dip into hollandaise sauce.