Skeaghanore West Cork Duck Smoked Duck Eggs Benedict

Skeaghanore West Cork Duck Smoked Duck Eggs Benedict


byEugene and Helena Hickey owners of Skeaghanore West Cork Duck

ofEugene and Helena Hickey owners of Skeaghanore West Cork Duck

You'll create a tasty breakfast or brunch with this delightful recipe from Skeaghanore West Cork Duck. Eugene and Helena Hickey have been farming duck Read More
Prep Time

10 Minutes

Cooking Time

5 Minutes


1-2 People


  • 100mls hollandaise sauce
  • 1 egg
  • 4 slices of Skeaghanore Duck Smoked Duck Breast
  • 1 slice of brioche/ blaa bun/ gluten free bread

For the Hollandaise sauce:

  • 4 egg yolks
  • 20mls white wine vinegar
  • 220g of melted butter
  • Salt and pepper to taste
  • Tarragon if you wish


Hollandaise: (this makes about 400ml of sauce)
Bring a pot of water to the boil

Separate your 4 eggs into white and yolk

Place the egg yolk, white wine vinegar, salt and pepper into a heat proof bowl

Turn off the water and place the yolk mix over the boiled water

Whisk your egg yolk until it lightens slightly in colour

Slowly add the melted butter whisking the whole time – if there is no one there to assist you, add a little at a time in stages then whisk thoroughly between each addition

Once all the butter is added, sieve the mix into a clean heat proof bowl and leave sit over the hot water, mixing every couple of minutes so it does not lump


Preheat your grill to a medium to high heat

Poach your egg to how you like it – running/hard poached (make it easy, place the cracked egg into some cling film, and place in the water – perfect egg everything)

Toast your choice of bread, once you’ve toasted your bread, lay the smoked duck on top

Drain your poached egg and place on the smoked duck and generously pour the hollandaise sauce over

Place underneath the grill until golden brown, you can add some cracked black pepper or some parsley to finish

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