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Our Favourite Eggs Benedict Recipe

Eggs Benedict

The Classic Breakfast

Whatever way you enjoy the everlasting eggs benedict, it's a fan favourite breakfast and brunch staple for every cafe that means business. Whether it's on toast, English muffins (what about our best selling Mary St Brioche bun?!), bacon, ham or smoked salmon, we all know and love that deliciously tangy and creamy smooth hollandaise sauce with the hit of salty protein and chewy bread.

The Conscious Difference

If you're a big benny fan, why not try it with the best eggs, ever? And nitrate free, naturally cured bacon to boot! Our online farmers market has all you need to enjoy a WA grown, manufactured and made eggs benny that supports local biz and what more could you ask for?

Made fresh using WA produce and regenerative heat and eat beef available at


Makes 8 to serve 4 people

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tbsp water
  • 175g butter

Poached eggs

8 large eggs

Protein- Choose one

  • 8 slices bacon
  • 200g sliced ham
  • 250g smoked salmon

4 muffins, split

1 tbsp chives and parsley

Eggs Benedict

Shop the Recipe

Pick Your Protein
Select Your Bread



  • Preheat oven to 50°C/120°F.
  • Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.
  • Ham - if using ham, cover and place in oven to warm slightly.
  • Lightly toast English muffins then keep warm on rack on tray


  • Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.
  • Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
  • Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)
  • With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.
  • Thickness - If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.
  • Keep warm - Transfer to a bowl, cover and keep warm - it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).


  • Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Source: RecipeTinEats

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