Easy Eggs Benedict

Easy Eggs Benedict

5 from 6 votes
Recipe by NZEggs Course: Breakfast


Prep time


Cooking time






  • 4 English muffins

  • 4 Rashers of bacon

  • 4 Eggs

  • 1 For the Blender Hollandaise Sauce
  • 3 egg yolks

  • 2 tbsp tbsp lemon juice

  • 150 g butter – melted

  • 1 Salt and pepper


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

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