Eggs Benedict

Eggs Benedict



1 1/2 cups butter cut into chunks
6 large egg yolks
1/4 cup lemon juice
2 Tbs Dijon mustard

6 English muffins (or any bread you have on hand)
6 rashers bacon

Serve with herbs or salad you have available e.g. spring onions, basil, spinach etc.



In a microwave-safe 2 cup glass measure in a microwave oven at full power, or in a pan over medium-high heat, melt butter until bubbling.

Meanwhile, in the bottom of a double boiler or in a pan, bring 2.5cm water to a simmer over high heat; adjust heat to maintain simmer.

Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl. Nest the container over simmering water and whisk to blend.

Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 60 C; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve Hollandaise hot, warm, or at room temperature.


Split muffins in half horizontally and arrange in a single layer, cut sides up, on a baking sheet. Lay bacon slices in a single layer in a pan.

In a 230 C oven, bake muffins and bacon until browned, 5 to 7 minutes.

Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon Hollandaise equally over portions.

Serve with desired add ons such as spring onions, basil or spinach!

More Recipes

Christmas Tree Cupcakes

These fun and festive little cakes will look superb on your Christmas dessert table. You can find r...

Raspberry Drop Pancakes by Angela Clutton

Our favourite pancakes to make and eat every Shrove Tuesday are these stacks of slightly risen cremp...

Arabic Five-Spice Pineapple with Saffron Ice Cream by Greg and Lucy Malouf

"Sweet spice blends are popular in the Middle Eastern kitchen and this Arabic five-spice, with its h...