eggs benedict

Eggs Benedict with Crispy Bacon


I think I fell in love with eggs Benedict while at University in London. A small café next door to my flat was serving these awesome Benedicts. I had them almost daily for breakfast or even as snacks. All day breakfast! Creamy but light hollandaise, a lushes, runny poached egg and muffin bread is all you need for a perfect breakfast.

This time I decided to give my Benedicts a bit of a crispy texture by adding golden brown bacon. As I was out of muffin bread I used the top of a fresh Kaiser roll sprinkled with sesame seeds, which turned out great together with the creamy hollandaise and soft poached egg. Whoever invented eggs Benedict was a genius in my opinion. Try them as a hangover cure with a fresh orange juice and you won’t be disappointed.

Eggs Benedict
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Poached eggs
  1. Eggs
  2. Water
  3. Vinegar
  1. Egg yokes
  2. Clarified butter
  3. Lemon
  4. Salt
  5. Bacon
  1. In a glass bowl, add one egg yoke, one tablespoon of lemon juice and gently whisk in the clarified butter over a steam bath. Salt and pepper to taste.
Crispy bacon
  1. Arrange bacon slices on a tray, one next to each other without overcrowding and drizzle with oil.
  2. When golden brown just take them out of the oven and let them rest on kitchen paper.
Poached eggs
  1. Set a pot of water on the stove and let it heat up on high heat until it boils.
  2. Lower the heat to a simmer and add salt and a splash of vinegar.
  3. Then just add the egg until the whites coagulate.
  1. Slice muffin bread or fresh kaiser breads in half. Spread cream cheese on and place the bacon on top. Add the egg and pour hollandaise.
I Quick Food
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