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Photo of Eggs Benedict by Radhika Khandelwal at BetterButter

Eggs Benedict

Radhika Khandelwal
0 minutes
Prep Time
35 minutes
Cook Time
2 People
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Recipe Tags

  • Non-veg
  • Everyday
  • British
  • Breakfast and Brunch

Ingredients Serving: 2

  1. 4 Egg yolks
  2. 1 tbsp Lemon juice
  3. 1/2 cup Unsalted butter
  4. Salt and pepper to taste
  5. 4-8 Strips of bacon
  6. 2 Toasts
  7. 1 tsp Vinegar
  8. 4 Eggs
  9. 2 Stems of asparagus


  1. 1. For Hollandaise sauce- Whisk the eggs yolks vigorously in a bowl with lemon juice until mixture thickens and doubles.
  2. 2. Place the bowl over a steaming pot of water and continue whisking. Add unsalted butter and whisk until butter melts. Add salt and pepper. Keep the sauce aside.
  3. 3. Fry the bacon strips in a pan until brown.
  4. 4. Roast the toast with butter.
  5. 5. Simmer water in a sauce pan, add vinegar to the water. Crack the eggs one by one into the water. Remove the egg with a splotted spoon, allowing the egg to drain.
  6. 6. Lay the bacon strips on toast. Put asparagus stem, then put poached eggs. Top it with the Hollandaise sauce.

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Sukhmani Bedi
Sukhmani Bedi   Jun-26-2017


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