Easy Eggs Benedict

Classic British breakfast recipe
Classic British breakfast recipe
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2 English muffins
8 slices Bacon 4 if you’re using Canadian bacon
4 Eggs
2 tsp White wine vinegar
2 tsp Parsley chopped
For your hollandaise:
3 Yolk
10 tbsp Butter
1 tbsp Lemon juice
splash of Tobasco or cayenne
1/2 tsp Salt

Nutritional information

  • For your hollandaise:

Easy Eggs Benedict


For a bit of class at the breakfast table, nothing beats Eggs Benedict. This gourmet breakfast option is bound to impress, so tuck it up your sleeve to make for that special someone in your life. A treat for the missus, a Mother’s Day surprise or a luxury breakfast in bed – Eggs Benedict is the answer!

Oozing egg yolk over warm, crispy bacon, with a creamy hollandaise sauce and buttery muffin, enough to get anyone’s mouth watering! There are a few bits to juggle but don’t worry – I’ll take you through it nice and easy!

Ingridiens for Easy Eggs Benedict

So, how to cook Eggs Benedict for breakfast?

Steps to make Easy Eggs Benedict


Fry the bacon


Heat a large pan over a medium heat. Add the slices of bacon and fry gently. Once brown on one side, turn them over and brown the other side. When they’re looking nice and crispy, remove them with tongs and put the slices on a piece of paper towel to soak up the excess fat.


Prepare the water for the eggs


While you’re doing the bacon, get a large saucepan of water on to boil. Add the vinegar and then lower the heat. You want the water to be just about simmering so it’s ready for the eggs.


Make the Hollandaise sauce


Making Hollandaise in a blender is super easy. First melt the butter. Then put the egg yolks, lemon juice, cayenne or tabasco and salt into the blender and blend on medium to high speed for half a minute, until the mixture lightens. Turn the blender down to its lowest setting and ever-so-slowly pour in the melted butter. The sauce should look thick and creamy. Check the seasoning - you can add more salt, lemon or tabasco if you like.


Poach the eggs


Crack an egg into a small bowl and hold the bowl just above the surface of the simmering water so the egg can gently slip in. Once you see the whites start to cook, you can do the same with the second egg, and repeat until all four eggs are poaching away. Put a lid on the pan, turn off the heat and leave for 4 minutes. The aim is for the yolk to still be runny so don’t leave them for too long. Remove with a slotted spoon, in the order that you started cooking them.


Toast the muffins


Once the eggs are poaching, cut the muffins in half and toast each half.


Serving Eggs Benedict


Butter one side of half a muffin and sit two slices of bacon (or 1 if you’re using Canadian) on top. Gently add a poached egg and ladle some Hollandaise generously over the top. Garnish with some parsley and serve immediately!

I’ve had a lot of compliments for my Eggs Benedict so I hope you will too! For me, nothing beats the saltiness of the bacon with this dish, but you can switch it out for some salmon or spinach if you like.
Have a go and don’t forget to tag me in your gourmet breakfast pictures! Whoever is lucky enough to try it will be forever grateful!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

I don't think that this is a traditional recipe. However, I found it great. thanks for sharing this.

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