top of page
  • Philip Munda

Easy Eggs Benedict

Eggs Benedict are a restaurant staple for a reason. Almost no one can resist a soft poached egg on top of protein with the delicious lemon buttery sauce. Most people are worried about the work that goes into making this sauce at home and while you can go the traditional double boiler route this method makes a perfect sauce in a few minutes with very little stress. Even a person entering the kitchen for the first time could ace this recipe.

Time: 20 minutes

Serves: 2

Difficulty: Easy


  • 10 Tbsp Salted Butter

  • 3 Egg Yolks

  • 1 Tbsp Lemon Juice

  • 1/4 Tsp Cayenne

  • 2 Eggs

  • 4 Rashers Bacon

  • 50g Rocket

  • Sourdough Bread



  1. Melt the butter in a small saucepan over medium heat

  2. Add yolks, lemon juice and cayenne pepper to a blender and mix on a low speed

  3. Once combined slowly drizzle in the hot butter on a low speed, it will come together and become a thick luxurious sauce

  4. Season with pepper and/or salt as needed

Eggs & Bacon

  1. Add the bacon to a cold pan over a medium heat and fry till crispy

  2. For the eggs you can do one of 2 methods; for both start by cracking your eggs (as fresh as possible) into a small bowl or ramekin

  3. Place a pot of salted water over high heat until it has reached a rolling boil

  4. Once boiling you can turn off the heat and carefully pour the eggs in and seal the pot for 4 minutes

  5. OR you can lower the heat to a simmer and carefully pour the eggs in and simmer for 3-4 minutes

  6. Toast the sourdough and then top with rocket, bacon, a poached egg and the hollandaise sauces

Happy Cooking!


34 views0 comments

Recent Posts

See All


bottom of page