Eggs Benedict with Easy Hollandaise Sauce

Download a printable PDF version of the recipe.


Makes 2 serves

For hollandaise sauce

  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 200g melted butter
  • half tsp lemon juice
  • salt and pepper

For Eggs Benedict

  • 2 English muffins
  • 4 bacon rashers, ham or pancetta
  • 4 eggs
  • white vinegar
  • chives for garnish


  1. Start by frying the bacon in a hot pan. When done, remove from the pan and place on a tray and set aside. Using the same pan, remove excess oil and add a small amount of butter. Cut the muffins in half and toast in the pan for a few minutes to absorb the flavour of the bacon. Remove and place on the same tray as the bacon and put aside.
  2. Make the hollandaise sauce. Put a small pot of water on to heat. Put the egg yolks into a glass or metal bowl. Add the mustard and white wine vinegar. Whisk together. Once pot of water is simmering, place bowl over the water, ensuring water is not touching the bowl. Continuously whisk the egg mix over the heat until it becomes pale yellow and frothy with a thin creamy consistency.
  3. Remove the egg mix from the pot of water. Add the warm melted butter to the egg mix very slowly, continuously whisking while doing so. Once all the butter is incorporated, add the lemon juice, season with salt and pepper, mix in and set aside.
  4. Bring another pot of water to the boil for poached eggs. Add a splash of white vinegar to help coagulate the egg whites. Bring water down to a simmer and create a whirlpool in the pot with a spoon. Crack the eggs into the centre of the whirlpool and poach for 3-4 minutes. Don’t put too many eggs in at once – two at a time is usually best.
  5. While eggs are poaching, put muffins and bacon into oven to reheat.
  6. Remove eggs from water.
  7. Place muffins on a plate, add a rasher of bacon on top of each, then one egg each and top with the hollandaise sauce. Garnish with some cracked black pepper and chopped chives.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.