Classic eggs Benedict

    Classic eggs Benedict


    384 people made this

    About this recipe: Hot buttered muffins, bacon and poached eggs drizzled with hollandaise sauce. This is the quintessential brunch recipe, wonderful for a special occasion like Mother's Day or Christmas morning.

    Serves: 4 

    • 4 egg yolks
    • 3 1/2 tablespoons lemon juice
    • 1 pinch ground white pepper
    • 1/8 teaspoon Worcestershire sauce
    • 1 tablespoon water
    • 225g butter, melted
    • 1/4 teaspoon salt
    • 8 eggs
    • 1 teaspoon vinegar
    • 8 rashers bacon
    • 4 English muffins, split
    • 2 tablespoons butter, softened
    • chopped fresh chives to garnish (optional)

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. To make hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire and 1 tablespoon water.
    2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking the yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
    3. Preheat the grill. To poach eggs: Fill a large saucepan with 7.5cm of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate
    4. While eggs are poaching, cook the bacon in a medium frying pan over medium-high heat and toast the English muffins on a baking tray under the grill.
    5. Spread toasted muffins with softened butter, and top each one with a piece of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
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    Reviews in English (442)


    Loved it and so easy to make. I also made boiled asparagus and garnished with some sliced strawberries as per the photo.  -  14 Dec 2013


    This was a good recipe and easy to follow. i replaced the bacon with parma ham though and it turned out great  -  01 Nov 2012


    I use a much easier recipe for hollandaisse at our restaurant. We add the egg yolks, pepper (cayenne) and lemon juice in the blender. Heat the butter in the microwave until bubbly, then add slowly to the yolk mix. Very easy. you can also use wine to stabilize your egg whites.  -  25 Jan 2003  (Review from Allrecipes US | Canada)

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