Martin McKee’s smoked haddock & stilton eggs benedict on toasted brioche

British Lion Eggs

British Lion Eggs

Premium Supplier 7th March 2020
British Lion Eggs

British Lion Eggs

Premium Supplier

Martin McKee’s smoked haddock & stilton eggs benedict on toasted brioche

30 min

Switch up your usual benedict with some smoked haddock and stilton


Hollandaise sauce

  • 4 British Lion eggs
  • 320g butter
  • 3 tbsp white wine vinegar
  • 1 tsp water
  • 1 lemon (juiced)
  • 1 tbsp finely chopped chives
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 10 British Lion eggs
  • 150g stilton (grated)
  • 10 x 90g smoked haddock fillets
  • 10 slices of brioche
  • 10 litre pot of water
  • 4 tbsp white wine vinegar


1. Cut the smoked haddock fillets in half making sure all pin bones are removed. Place into a baking tray and cover with foil and cook at 165°C for 10 minutes.
2. To make the hollandaise sauce, combine four British Lion egg yolks with white wine vinegar and a tsp of water. Start to whisk and place the heatproof bowl over a pot of simmering water, ensuring it does not touch.
3. Remove from the heat and as you continue to whisk, add the melted butter. The sauce will start to thicken. If it becomes too thick, add freshly squeezed lemon juice in. Season with salt and cayenne pepper and fold in the chives. Keep the sauce warm.
4. To poach the British Lion eggs, place a pot of water on to boil and add vinegar. Bring the water down to a gentle simmer and make a whirlpool in the water with a spoon. As the water spins drop in your British Lion eggs one at a time.
5. Sprinkle the haddock with stilton and put it back in the oven along with the brioche for 5 minutes.
6. Place a slice of toasted brioche on the plate then top with your smoked haddock. Gently rest the poached British Lion egg on top and drizzle with hollandaise sauce. Serve with minted garden peas.


• Crack each British Lion egg into a ramekin ready to slide into the simmering water.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.