Eggs Benedict | How to make Eggs Benedict

By Ruchira Hoon  |  27th Jul 2015  |  
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  • Eggs Benedict, How to make Eggs Benedict
Eggs Benedictby Ruchira Hoon
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About Eggs Benedict Recipe

A classic English breakfast option that you can replicate at home. The toughest thing is to make the hollandaise sauce which needs a trial or two

Eggs Benedict is one dish which makes its accompaniments tastier. With the right mix of flavours, Eggs Benedict has always been everyone's favourite. This recipe by Ruchira Hoon is the perfect one to try at home for your family. The Eggs Benedict recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Eggs Benedict is few minutes and the time taken for cooking is 30 minutes. This is recipe of Eggs Benedict is perfect to serve 4 people. Eggs Benedict is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Eggs Benedict. So do try it next time and share your experience of cooking Eggs Benedict by commenting on this page below!

Eggs Benedict

Ingredients to make Eggs Benedict

  • 4 english muffins
  • 8 strips of bacon
  • 2 tablespoons chopped parsley or chives
  • 4 eggs
  • 2 teaspoons white vinegar
  • butter
  • For the hollaindaise: 10 Tbsp butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of tabasco

How to make Eggs Benedict

  1. 1. Put a pan on low heat, add strips the slices of bacon to it and fry until brown. Drain the excess fat.
  2. 2 Meanwhile bring a large pot of water to boil, add the vinegar to it and then gently drop in the eggs to the pot and poach for 3 to 4 minutes. Remove and set aside.
  3. 3. Make the hollandaise: melt the butter. Add egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly add melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer to a bowl
  4. 5. Toast the muffins. Butter them.
  5. 6. Assemble the eggs benedict. On the toasted muffin top with bacon and then the poached egg, sprinkle salt and pepper and spoon some hollandaise on top. Sprinkle with chives or parsley.

My Tip:

Eat hot!

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