Easy Eggs Benedict

Easy Eggs Benedict
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Easy Eggs Benedict



  • 4 English muffins
  • 4 Rashers of bacon
  • 4 Eggs

1 For the Blender Hollandaise Sauce

  • 3 egg yolks
  • 2 tbsp lemon juice
  • 150 g butter – melted
  • 1 Salt and pepper


  1. The Hollandaise sauce: This is really simple and can be made the night before.
  2. Place egg yolks, lemon juice, salt and pepper in a blender or processer and process until pale and smooth.
  3. Tilt the processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates.
  4. Propping a book or chopping board under one edge works well.
  5. Very slowly pour in the melted butter while motor is running.
  6. The mixture should remain thick and pale.
  7. Gently reheat in a bowl set over simmering water.
  8. To assemble: Simply grill, fry or microwave the bacon rashers, toast the muffins and poach the eggs.
  9. Place the bacon on to a toasted muffin, top with a poached egg, add a spoonful of hollandaise and a grind of black pepper.


  • Serving Size: 4

Posted on

May 29, 2014