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Our Suppliers Glenmore Organic Eggs, Ballyduff Upper, Co. Waterford Araglen Free Range Eggs, Co. Cork Meadowpark Free Range Duck Eggs, Co. Carlow Ballyhack Free Range Duck Eggs, Co. Wexford O Rielly's Free Range Eggs, Co. Cavan Rockfarm Eggs, Co. Monaghan Martins Eggs, Co. Monaghan
Our Stockists

Co. Waterford

  • Abbeyside
  • Cappoquin
  • Dungarvan
  • Lismore
  • Waterford City

 

Co. Tipperary

  • Carrick-On-Suir
  • Cashel
  • Clonmel

 

Co. Cork

  • Cobh
  • Cork City
  • Glanmire
  • Grange
  • Mallow
  • Midleton
  • Togher
  • Youghal

 

Our Customers Minella Hotel, Clonmel Sabai Restaurant, Waterford Pa Pa Thai Restaurant, Waterford Mings Court Restaurant, Dungarvan Amandine Bakery, Dungarvan Tiffany's Restaurant, Dungarvan Goldcoast Hotel, Dungarvan Shamrock Restaurant, Dungarvan

Kilcoran Lodge Hotel, Cahir

 

Chez Hans Restaurant, Cashel

 

Cafe Hans Restaurant, Cashel

 

Stef Hans Restaurant, Thurles

 

Kearney's Castle Hotel, Cashel

Recipes Eggs Benedict Ingredients 2 muffins 4 free range eggs 200g/7oz baby spinach leaves, wilted in a small pan Good-quality readymade hollandaise sauce Preparation method Fill a large, shallow pan with water, about 3cm (1in) deep and bring to a simmer. Add some vinegar (1-2 tablespoons per one litre of water) to help the eggs hold their shape. Break four eggs into separate coffee cups (this is also to help eggs maintain their shape when they're placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes. Slice the muffins in half and lightly toast. Once the eggs are poached, remove with a slotted spoon and drain on paper towels. Place the spinach on top of the muffins, top with the egg and spoon a generous amount of hollandaise sauce over the eggs. Serve at once.

Melleray Eggs Dawnview Melleray Cappoquin Co Waterford

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