Posh Eggs Benedict

eggs benedict with english back bacon rashers

A brunch favourite and an absolute classic. Toasted English muffins with back bacon and hollandaise sauce. Just what you need to get the day started the right way.

Serves 2


  • 2 English Muffins 
  • 4 large eggs
  • 8 Back Bacon Rashers 

For the Hollandaise:

  • 1/4 cup, Unsalted Butter
  • 4 Egg Yolks
  • 2oz, Heavy Whipping Cream
  • 1oz, Lime Juice
  • Salt & Pepper to taste

Cooking Directions:

Poach your eggs using egg poachers or simply by dropping a cracked egg into simmering water for 2-3 minutes, until to your liking.

Separately, fry the back bacon rashers on a medium heat in a frying pan with a little oil, until the bacon is cooked thoroughly and lightly browned.

To make the hollandaise sauce, start by melting the butter over a lower heat in a small saucepan. Using a separate bowl, beat the egg yolks, and mix in the lime juice, whipping cream, salt and pepper.

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Add the butter slowly to temper the eggs and make sure they don't curdle.

Toast the English Muffins, slice, add butter, top with the cooked back bacon, place a poached egg on top, then drizzle with the hollandaise sauce. Add some chopped chives if desired.

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