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Eggs Benedict with Bacon
Eggs Benedict with Bacon
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Cooking Time20 mins Serves2

Indulge yourself with this mouth-watering breakfast


Eggs - 4

White Wine Vinegar - 2 tbsp 

English Breakfast Muffins - 2, sliced  

Butter, for spreading

Streaky Bacon - 8 rashers 

Chives, for garnish

For the hollandaise sauce

Lemon Juice - 2 tsp 

White Wine Vinegar - 2 tsp 

Egg Yolks - 3

Unsalted Butter - 125g diced


1) To make the hollandaise sauce, put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy.

2) Place the bowl over a pan of simmering water and whisk until the mixture thickens.

3) Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few minutes.

4) Season and keep warm.

5) To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one.

6) Cook each for about 4 minutes, then remove with a slotted spoon.

7) Meanwhile, fry the bacon in a pan until crisp, then drain on kitchen towel.

8) Toast and butter the breakfast muffins, then top each half with an egg, spoon over some hollandaise, add the bacon and decorate with chives if liked.

Everyday Easy
Light Bites