Bagel eggs Benedict

    20 min

    Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket.


    Hertfordshire, England, UK
    3 people made this

    Serves: 4 

    • 2 large tomatoes, halved horizontally
    • salt and pepper, to taste
    • 1 teaspoon white wine vinegar
    • 4 eggs
    • 2 seeded bagels, sliced in half
    • 4 slices roast ham
    • 4 heaped tablespoons hollandaise sauce
    • 50g (2 oz) rocket

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the grill to high, season the cut sides of the tomatoes and grill for 3 to 4 minutes. Keep warm.
    2. To poach the eggs, bring a deep pan of water to the boil. Pour in the vinegar and break each egg into a separate ramekin. Turn the heat down a little, swirl the water to create a whirlpool and gently pour an egg into the centre of the whirlpool to create a round shape. Cook for 2 to 3 minutes, then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs.
    3. Meanwhile, toast the bagels and top each half with a slice of ham. When the eggs are all done, add a tomato half to each bagel, a poached egg and a spoonful of hollandaise sauce. Serve with a handful of rocket scattered on top.

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    Reviews in English (1)


    First time I'd ever eaten a bagel. Had a bit of trouble slicing it but after watching a youtube video I think I'd make a better job of it next time. I had all the ingredients except the sauce, so improvised with a dash of mayo and some coleslaw. Absolutely loved it and definitely do it again. Thanks.  -  20 Mar 2017