Classic eggs Benedict

    40 min

    Hot buttered muffins, bacon and poached eggs drizzled with hollandaise sauce. This is the quintessential brunch recipe, perfect for special family occasions.

    454 people made this

    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 (379)


    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


    Delicious and very straight forward.I'd never thought to make he sauce over a hot water bath and I've had some disasters in the past. To save you trying to measure out lemon juice from the lemon squeezer, 31/2 tablespoons of lemon juice is about equivalent to the juice of one lemon. Butter melts very easily in the microwave.  -  11 Apr 2017