Benedict eggs

αυγά-μπενεντίκτ-16 mamameli

Benedict eggs

Ingredients (for two servings)

  • 2 english muffins
  • 4 bacon slices

For hollandaise sauce

  • 3 egg yolks
  • 250 g clarifie butter
  • white vinegar (about 10 g)
  • some lemon
  • salt and pepper (white preferably)

For poached eggs : 2 eggs

Benedict eggs is a special recipe for a special day. It’s a recipe usually served as brunch.

With a little patience and practice you can make it and create a different and delicious breakfast for you loved ones.

It needs preparation if you want to follow the recipe faithfully.

Alternatively, if you do not have an English muffin it does not matter, you can replace it with toast bread, cutted with pastry pan with hoop or with a round pot lid as a guide.

Do not be discouraged. Try to perfect them and you will definitely do it!


The most difficult part of this recipe is the Hollandaise sauce. Because it has to be served immediately it is good to leave it for the end.

First cut two English maffins in the middle. (They can be replaced with toast bread, you will of course lose a little bit of taste but are much quicker and easier).

In a frying pan, heat some butter or extra virgin olive oil and put the muffins until golden brown. We turn to brown from both sides.
Leave them aside (on the dish we serve maybe).

In another utensil (better in a small pan), fill with water and heat it.
We have selected two round pastry forms with hoop or if you do not have one, two cups big enough (to fit one egg each) and place them in the pan in boiling water.

The water must not exceed the height of the form/cup.

We crack each egg in each form and lower the temperature.
With a spoon, gradually pour water on the eggs until they boil.
When ready, drain the water from the untensil and set the eggs aside.

Roast the bacon and place each slice on a muffin.

Create a sandwich with two slices of muffin and bacon.

Place on the top of each one a poached egg.

Making the hollandaise! It’s difficult now. Here, of course, I have simplified the process as much as I could and the sauce itself.
In a bain marie place the eggyolks. (In a pan with boiling water, place a bowl that it does not touch the boiling water below).

Start to beat the eggs with a hand mixer.
Add minimum white vinegar. Do not stop beating the eggs at all during the sauce process.

Add the clarifie butter (= from which we have removed the water and milk proteins) gradually as long as we can on a cord.
If we do not have clarifie butter, we can use melted butter. Stir until all butter is incorporated.

Add a few drops of lemon and continue stirring.

Once the sauce thickens, season with salt and pepper. If we believe that our sauce has become thick enough, we can add little water to dilute it.

Serve the eggs by pouring over the hollandaise sauce.

I wish the result to reward you!

Nutritional information per 100 g
Energy / calories: 430.3 kcal
Proteins: 7.40 g
Carbohydrates: 8.80 g
Fat: 40.43 g


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