Eggs Benedict

Name: Eggs Benedict
Total time: 28 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g Unsalted butter; 3 piece Egg yolks; 1 tbsp White wine vinegar; 500 ml Water; 1 piece Lemon; 1 pinch Salt; 8 piece Back bacon rashers; 4 piece English muffins; 500 ml Water; 1 tbsp White wine vinegar; 4 piece Egg; 4 piece Egg; 1 pinch Ground black pepper

28 min · 28 min active · makes ~2.25 kg · Trivial

Poached eggs on warm English muffins with back bacon and hollandaise sauce made from egg yolks and unsalted butter.

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Eggs Benedict

Poached eggs on warm English muffins with back bacon and hollandaise sauce made from egg yolks and unsalted butter.

See more →

TOTAL TIME

28 min

ACTIVE TIME

28 min

QUANTITY

~2.25 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/19

Ingredients

0/10 gathered · 4 servings

200g

3piece

2tbsp

1,000ml

1piece

1pinch

8piece

4piece

8piece

1pinch

#	Quantity	Notes	State
1	200g	—	—
2	3piece	—	—
3	2tbsp	—	—
4	1,000ml	—	—
5	1piece	—	—
6	1pinch	—	—
7	8piece	—	—
8	4piece	—	—
9	8piece	—	—
10	1pinch	—	—

Tools

19 items

Serveware

1 item

Procedure

39 steps

1 of 39

Set the oven to 100 °C so you can keep the bacon and muffins warm while you finish the dish.

100°C

⏱ 10 min

2 of 39

Put the butter into the small saucepan.

Unsalted butter · 200 g

⏱ 10s

ResultUnsalted butter

3 of 39

Melt the butter over a low heat, then let it sit for a minute so the milk solids settle to the bottom — you will use only the clear yellow butter above them.

⏱ 3 min

ResultMelted butterused in step 13

4 of 39

Separate the eggs, dropping the yolks into the heatproof bowl and keeping the whites covered in the fridge for another use.

Egg yolks · 3 piece

⏱ 10s

ResultEgg yolks

5 of 39

Add the white wine vinegar to the yolks.

White wine vinegar · 1 tbsp

⏱ 5s

ResultEgg yolks and white wine vinegar

6 of 39

Whisk the yolks and vinegar together until the mixture is pale and slightly thickened.

⏱ 30s

ResultWhisked yolks and vinegar

7 of 39

Pour a shallow depth of water into the medium saucepan.

Water · 500 ml

⏱ 10s

ResultMeasured water

8 of 39

Bring the water to a gentle simmer over a medium heat.

⏱ 2 min

ResultSimmering water

9 of 39

Set the heatproof bowl over the saucepan, making sure it sits above the water without touching it.

Simmering water · step 8

⏱ 10s

ResultWhisked yolks and vinegar

10 of 39

Whisk the yolk mixture steadily over the steam until it thickens enough to leave a ribbon trail on the surface when you lift the whisk — the bowl should be hot but not burning to the touch.

⏱ 3 min

ResultThick ribbon yolks

11 of 39

Lift the bowl off the saucepan and set it on the kitchen counter.

⏱ 10s

ResultThick ribbon yolks

12 of 39

Squeeze the lemon into the small bowl using a citrus juicer.

Lemon · 1 piece

⏱ 20s

ResultLemon juiceused in step 14

13 of 39

Pour the clear melted butter into the yolks in a very slow, thin stream, whisking constantly, leaving the milky sediment behind in the saucepan, until you have a thick, glossy hollandaise.

Melted butter · step 3

⏱ 1 min

ResultHollandaise sauce

14 of 39

Squeeze in a little of the lemon juice and whisk to combine, tasting as you go for brightness.

Lemon juice · step 12

⏱ 10s

ResultSeasoned hollandaise

15 of 39

Season the hollandaise with a pinch of salt and stir briefly.

Salt · 1 pinch

⏱ 10s

ResultFinished hollandaiseused in step 38

16 of 39

Cover the bowl with cling film and set it somewhere warm while you cook the bacon and poach the eggs.

⏱ 10s

17 of 39

Lay the bacon rashers flat in the large frying pan.

Back bacon rashers · 8 piece

⏱ 10s

ResultBack bacon rashers

18 of 39

Fry the bacon over a medium-high heat for about 2–3 minutes per side until golden and cooked through, turning once with tongs.

⏱ 5 min

ResultCooked bacon

19 of 39

Slide the pan into the oven to keep the bacon warm while you finish everything else.

⏱ 10s

ResultCooked bacon

20 of 39

Split each English muffin in half with the bread knife.

English muffins · 4 piece

⏱ 1 min

ResultHalved English Muffins

21 of 39

Transfer the muffin halves cut-side up onto the baking tray.

Halved English Muffins · step 20

⏱ 15s

ResultHalved English Muffins

22 of 39

Place the baking tray in the oven to warm the muffins through for a few minutes.

⏱ 10s

ResultHalved english muffins

23 of 39

Fill the wide deep saucepan with water to a depth of about 6 cm.

Water · 500 ml

⏱ 10s

ResultWater

24 of 39

Add the white wine vinegar to the poaching water to help the whites hold together.

White wine vinegar · 1 tbsp

⏱ 5s

ResultWater and white wine vinegar

25 of 39

Bring the water to a bare simmer over a medium heat — you want small bubbles rising gently, not a rolling boil.

⏱ 2 min

ResultSimmering poaching water

26 of 39

Crack each egg individually into the small bowl, ready to slide into the water one at a time.

Egg · 4 piece

⏱ 20s

ResultEgg

27 of 39

Slide the eggs one at a time into the simmering water, tipping the bowl close to the surface, and poach for 3–4 minutes until the whites are fully set but the yolks are still soft. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.

Egg · step 26

⏱ 4 min

ResultPoached eggs (first batch)

28 of 39

Lift the poached eggs out with the slotted spoon, draining them well, and rest them briefly on the plate to blot the water.

Poached eggs (first batch) · step 27

⏱ 30s

ResultDrained poached eggs (first batch)used in step 30

29 of 39

Crack the remaining 4 eggs individually into the small bowl.

Egg · 4 piece

⏱ 20s

ResultEgg

30 of 39

Slide the second batch of eggs into the still-simmering poaching water and cook for 3–4 minutes as before.

Drained poached eggs (first batch) · step 28 Egg · step 29

⏱ 4 min

ResultPoached eggs (second batch)

31 of 39

Lift the second batch out with the slotted spoon and drain on the plate.

Poached eggs (second batch) · step 30

⏱ 30s

ResultDrained poached eggs (second batch)used in step 36

32 of 39

Remove the muffin tray from the oven using oven gloves.

⏱ 10s

ResultHalved english muffinsused in step 34

33 of 39

Remove the bacon pan from the oven using oven gloves.

⏱ 10s

ResultCooked baconused in step 35

34 of 39

Place 2 warm muffin halves cut-side up on each dinner plate.

Halved english muffins · step 32

⏱ 30s

ResultHalved english muffins

35 of 39

Drape a rasher of bacon over each muffin half.

Cooked bacon · step 33

⏱ 20s

ResultMuffins topped with bacon

36 of 39

Set a poached egg gently on top of each bacon-topped muffin.

Drained poached eggs (second batch) · step 31

⏱ 20s

ResultMuffins with bacon and eggs

37 of 39

Peel the cling film from the hollandaise bowl to uncover the sauce.

⏱ 5s

38 of 39

Spoon a generous amount of hollandaise sauce over each egg, letting it drip down the sides.

Finished hollandaise · step 15

⏱ 30s

ResultMuffins with bacon, eggs and hollandaise

39 of 39

Finish each plate with a pinch of ground black pepper and serve at once.

Ground black pepper · 1 pinch

⏱ 10s

ResultEggs Benedict

Total Time28 min

#	Product	Tool	Action
1	—	100°C	Set the oven to 100 °C so you can keep the bacon and muffins warm while you finish the dish.⏱ 10 min
2	200 g		Put the butter into the small saucepan.⏱ 10sResultUnsalted butter
3	—		Melt the butter over a low heat, then let it sit for a minute so the milk solids settle to the bottom — you will use only the clear yellow butter above them.⏱ 3 minResultMelted butterused in step 13
4	3 piece		Separate the eggs, dropping the yolks into the heatproof bowl and keeping the whites covered in the fridge for another use.⏱ 10sResultEgg yolks
5	1 tbsp		Add the white wine vinegar to the yolks.⏱ 5sResultEgg yolks and white wine vinegar
6	—		Whisk the yolks and vinegar together until the mixture is pale and slightly thickened.⏱ 30sResultWhisked yolks and vinegar
7	500 ml		Pour a shallow depth of water into the medium saucepan.⏱ 10sResultMeasured water
8	—		Bring the water to a gentle simmer over a medium heat.⏱ 2 minResultSimmering water
9	Simmering waterstep 8		Set the heatproof bowl over the saucepan, making sure it sits above the water without touching it.⏱ 10sResultWhisked yolks and vinegar
10	—		Whisk the yolk mixture steadily over the steam until it thickens enough to leave a ribbon trail on the surface when you lift the whisk — the bowl should be hot but not burning to the touch.⏱ 3 minResultThick ribbon yolks
11	—		Lift the bowl off the saucepan and set it on the kitchen counter.⏱ 10sResultThick ribbon yolks
12	1 piece		Squeeze the lemon into the small bowl using a citrus juicer.⏱ 20sResultLemon juiceused in step 14
13	Melted butterstep 3		Pour the clear melted butter into the yolks in a very slow, thin stream, whisking constantly, leaving the milky sediment behind in the saucepan, until you have a thick, glossy hollandaise.⏱ 1 minResultHollandaise sauce
14	Lemon juicestep 12		Squeeze in a little of the lemon juice and whisk to combine, tasting as you go for brightness.⏱ 10sResultSeasoned hollandaise
15	1 pinch		Season the hollandaise with a pinch of salt and stir briefly.⏱ 10sResultFinished hollandaiseused in step 38
16	—		Cover the bowl with cling film and set it somewhere warm while you cook the bacon and poach the eggs.⏱ 10s
17	8 piece		Lay the bacon rashers flat in the large frying pan.⏱ 10sResultBack bacon rashers
18	—		Fry the bacon over a medium-high heat for about 2–3 minutes per side until golden and cooked through, turning once with tongs.⏱ 5 minResultCooked bacon
19	—		Slide the pan into the oven to keep the bacon warm while you finish everything else.⏱ 10sResultCooked bacon
20	4 piece		Split each English muffin in half with the bread knife.⏱ 1 minResultHalved English Muffins
21	Halved English Muffinsstep 20		Transfer the muffin halves cut-side up onto the baking tray.⏱ 15sResultHalved English Muffins
22	—		Place the baking tray in the oven to warm the muffins through for a few minutes.⏱ 10sResultHalved english muffins
23	500 ml		Fill the wide deep saucepan with water to a depth of about 6 cm.⏱ 10sResultWater
24	1 tbsp		Add the white wine vinegar to the poaching water to help the whites hold together.⏱ 5sResultWater and white wine vinegar
25	—		Bring the water to a bare simmer over a medium heat — you want small bubbles rising gently, not a rolling boil.⏱ 2 minResultSimmering poaching water
26	4 piece		Crack each egg individually into the small bowl, ready to slide into the water one at a time.⏱ 20sResultEgg
27	Eggstep 26		Slide the eggs one at a time into the simmering water, tipping the bowl close to the surface, and poach for 3–4 minutes until the whites are fully set but the yolks are still soft. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 4 minResultPoached eggs (first batch)
28	Poached eggs (first batch)step 27		Lift the poached eggs out with the slotted spoon, draining them well, and rest them briefly on the plate to blot the water.⏱ 30sResultDrained poached eggs (first batch)used in step 30
29	4 piece		Crack the remaining 4 eggs individually into the small bowl.⏱ 20sResultEgg
30	Drained poached eggs (first batch)step 28		Slide the second batch of eggs into the still-simmering poaching water and cook for 3–4 minutes as before.⏱ 4 minResultPoached eggs (second batch)
30	Eggstep 29
31	Poached eggs (second batch)step 30		Lift the second batch out with the slotted spoon and drain on the plate.⏱ 30sResultDrained poached eggs (second batch)used in step 36
32	—		Remove the muffin tray from the oven using oven gloves.⏱ 10sResultHalved english muffinsused in step 34
33	—		Remove the bacon pan from the oven using oven gloves.⏱ 10sResultCooked baconused in step 35
34	Halved english muffinsstep 32		Place 2 warm muffin halves cut-side up on each dinner plate.⏱ 30sResultHalved english muffins
35	Cooked baconstep 33		Drape a rasher of bacon over each muffin half.⏱ 20sResultMuffins topped with bacon
36	Drained poached eggs (second batch)step 31		Set a poached egg gently on top of each bacon-topped muffin.⏱ 20sResultMuffins with bacon and eggs
37	—		Peel the cling film from the hollandaise bowl to uncover the sauce.⏱ 5s
38	Finished hollandaisestep 15		Spoon a generous amount of hollandaise sauce over each egg, letting it drip down the sides.⏱ 30sResultMuffins with bacon, eggs and hollandaise
39	1 pinch		Finish each plate with a pinch of ground black pepper and serve at once.⏱ 10sResultEggs Benedict
Total Time			28 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	921kcal
	35g
	74g
	38g
	28g
	2g
	2g
	966mg

Ingredients0/10

Tools0/19

Recipe

Eggs Benedict

Poached eggs on warm English muffins with back bacon and hollandaise sauce made from egg yolks and unsalted butter.

What you’ll doYou will make a warm hollandaise sauce by whisking egg yolks over steam and slowly incorporating melted butter, then fry bacon and poach eggs in two batches while warming muffins in the oven. The timing is tight: everything must finish within minutes of each other so you can assemble and serve the dish hot.

Serves4

Total28 min

LevelMedium

Ingredients

Unsalted butter200 g
Egg yolks3 piece
White wine vinegar2 tbsp
Water1,000 ml
Lemon1 piece
Salt1 pinch
Back bacon rashers8 piece
English muffins4 piece
Egg8 piece
Ground black pepper1 pinch

Tools

SpoonTongsSmall bowlBread knifeOvenLarge frying panSmall saucepanCling filmSlotted spoonCitrus juicerWhiskDinner plateBaking trayWide deep saucepanPlateMedium saucepanOven gloveHeatproof bowlChopping board

Method

Set the oven to 100 °C so you can keep the bacon and muffins warm while you finish the dish.

100°C10 minOven

Put the butter into the small saucepan.

10sSmall saucepanUnsalted butter · 200 g

Melt the butter over a low heat, then let it sit for a minute so the milk solids settle to the bottom — you will use only the clear yellow butter above them.

Result · Melted butter · used in step 13

3 minSmall saucepan

Separate the eggs, dropping the yolks into the heatproof bowl and keeping the whites covered in the fridge for another use.

10sHeatproof bowlEgg yolks · 3 piece

Add the white wine vinegar to the yolks.

5sHeatproof bowlWhite wine vinegar · 1 tbsp

Whisk the yolks and vinegar together until the mixture is pale and slightly thickened.

30sHeatproof bowl, Whisk

Pour a shallow depth of water into the medium saucepan.

10sMedium saucepanWater · 500 ml

Bring the water to a gentle simmer over a medium heat.

2 minMedium saucepan

Set the heatproof bowl over the saucepan, making sure it sits above the water without touching it.

10sHeatproof bowl, Medium saucepanSimmering water · step 8

Whisk the yolk mixture steadily over the steam until it thickens enough to leave a ribbon trail on the surface when you lift the whisk — the bowl should be hot but not burning to the touch.

3 minHeatproof bowl, Whisk

Lift the bowl off the saucepan and set it on the kitchen counter.

10sHeatproof bowl, Medium saucepan

Squeeze the lemon into the small bowl using a citrus juicer.

Result · Lemon juice · used in step 14

20sSmall bowl, Citrus juicerLemon · 1 piece

Pour the clear melted butter into the yolks in a very slow, thin stream, whisking constantly, leaving the milky sediment behind in the saucepan, until you have a thick, glossy hollandaise.

1 minHeatproof bowl, WhiskMelted butter · step 3

Squeeze in a little of the lemon juice and whisk to combine, tasting as you go for brightness.

10sHeatproof bowl, WhiskLemon juice · step 12

Season the hollandaise with a pinch of salt and stir briefly.

Result · Finished hollandaise · used in step 38

10sHeatproof bowlSalt · 1 pinch

Cover the bowl with cling film and set it somewhere warm while you cook the bacon and poach the eggs.

10sHeatproof bowl, Cling film

Lay the bacon rashers flat in the large frying pan.

10sLarge frying panBack bacon rashers · 8 piece

Fry the bacon over a medium-high heat for about 2–3 minutes per side until golden and cooked through, turning once with tongs.

5 minLarge frying pan, Tongs

Slide the pan into the oven to keep the bacon warm while you finish everything else.

10sLarge frying pan, Oven, Oven glove

Split each English muffin in half with the bread knife.

1 minChopping board, Bread knifeEnglish muffins · 4 piece

Transfer the muffin halves cut-side up onto the baking tray.

15sBaking trayHalved English Muffins · step 20

Place the baking tray in the oven to warm the muffins through for a few minutes.

10sBaking tray, Oven, Oven glove

Fill the wide deep saucepan with water to a depth of about 6 cm.

10sWide deep saucepanWater · 500 ml

Add the white wine vinegar to the poaching water to help the whites hold together.

5sWide deep saucepanWhite wine vinegar · 1 tbsp

Bring the water to a bare simmer over a medium heat — you want small bubbles rising gently, not a rolling boil.

2 minWide deep saucepan

Crack each egg individually into the small bowl, ready to slide into the water one at a time.

20sSmall bowlEgg · 4 piece

4 minWide deep saucepanEgg · step 26

Lift the poached eggs out with the slotted spoon, draining them well, and rest them briefly on the plate to blot the water.

Result · Drained poached eggs (first batch) · used in step 30

30sPlate, Slotted spoonPoached eggs (first batch) · step 27

Crack the remaining 4 eggs individually into the small bowl.

20sSmall bowlEgg · 4 piece

Slide the second batch of eggs into the still-simmering poaching water and cook for 3–4 minutes as before.

4 minWide deep saucepanDrained poached eggs (first batch) · step 28Egg · step 29

Lift the second batch out with the slotted spoon and drain on the plate.

Result · Drained poached eggs (second batch) · used in step 36

30sPlate, Slotted spoonPoached eggs (second batch) · step 30

Remove the muffin tray from the oven using oven gloves.

Result · Halved english muffins · used in step 34

10sBaking tray, Oven, Oven glove

Remove the bacon pan from the oven using oven gloves.

Result · Cooked bacon · used in step 35

10sLarge frying pan, Oven, Oven glove

Place 2 warm muffin halves cut-side up on each dinner plate.

30sDinner plateHalved english muffins · step 32

Drape a rasher of bacon over each muffin half.

20sDinner plateCooked bacon · step 33

Set a poached egg gently on top of each bacon-topped muffin.

20sDinner plateDrained poached eggs (second batch) · step 31

Peel the cling film from the hollandaise bowl to uncover the sauce.

5sHeatproof bowl, Cling film

Spoon a generous amount of hollandaise sauce over each egg, letting it drip down the sides.

30sDinner plate, SpoonFinished hollandaise · step 15

Finish each plate with a pinch of ground black pepper and serve at once.

Result · Eggs Benedict

10sDinner plateGround black pepper · 1 pinch

Printed 13 October 2026