Eggs Benedict Recipe

An eggcellent way to have your eggs

Are you tired of having your eggs boiled, poached or scrambled? Wanting to treat yourself for a fancy breakfast at home? Oh-Boy! Do we have the recipe for you!!! 

Preparation time : less than 30 minutes, Serving size : 3


6 Eggs

2 teaspoons salt – for water


  • Fill a large pot with water and add salt, let the water simmer
  • Set up a large bowl of ice water near the stove for later use.
  • Set up a strainer on a bowl and crack an egg over it one at a time. This process helps remove excess white from the egg.
  • Put the strained egg into a bowl and repeated this process with each egg.
  • Once all 3 of the eggs are in the bowl, gently drop each egg into the simmering pot of water.
  • Gently rotate eggs in the water so it may cook evenly
  • Watch over the eggs and keep them in the water for about 3 minutes or until the whites have set.
  • Transfer them into the ice bowl to stop it from over cooking.

Hollandaise Sauce

1¼ cups (2½ sticks) unsalted butter

3 large egg yolks

3 tablespoons lemon juice

¾ teaspoon salt

Pinch of pepper


  • Melt 2½ (1 ¼) sticks of butter on a sauce pan or in a microwave. Set aside ¼ cup for later use
  • Fill a blender pitcher with hot water and let it sit for 3 minutes to warm the blender, this will help prevent the sauce from separating.
  • Once the blender pitcher is drained and dried add 3 egg yolks with the lemon juice and blend it.
  • Once combined slowly stream the melted butter into the mixture.
  • You will slowly hear the mixture thicken
  • Transfer the hollandaise sauce into a bowl, stir in salt and pepper.
  • Cover tightly with cling wrap and keep the bowl in a warm area.


3 English muffins, or any other preferred bread, split or cut equally.

3 slices of Bacon (or ham, or avocado or all)

Sprinkle salt and freshly ground pepper

Thinly sliced chives

Cayenne pepper (for serving)


  • Preheat your oven to about 200°
  • Lay the muffins/bread on a baking tray, cut side up and spread the remaining butter on it.
  • Toast the muffins/bread until golden brown, this could take between 5-7 mins
  • Divide bacon among the bread and put it back into the oven again for about 2 mins – till it’s warm and toasty
  • While that’s in the oven, put the eggs back into the simmering pot of water for 1 minute to heat them up. Lay them on a paper towel to remove water.
  • Assemble your bacon bread toast on a plate, place your egg on top and generously apply your hollandaise sauce over, garnish with chives and pepper.