orgeous eggs benedict with bacon.

Easy Homemade Eggs Benedict Recipe

Easy Homemade Eggs Benedict Recipe

This easy home made eggs Benedict recipe uses my hollandaise sauce recipe to make a perfect bacon eggs Benedict!

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Introduction

In a recent post, I gave the instructions for making a wonderful, rich hollandaise sauce. In this one, we’ll be using that sauce to make Eggs Benedict, the classic breakfast dish everyone should have in their arsenal.

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Aside from that hollandaise, everything here is really, really easy. The only thing I can hopefully teach is a couple of handy tricks that make life a little easier along the way.

This recipe uses store bought crumpets as the base, for the simple reason that my English Muffin recipe still isn’t quite what I want it to be!


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orgeous eggs benedict with bacon.

Easy Homemade Eggs Benedict

This easy homemade eggs Benedict recipe uses my hollandaise sauce recipe to make a perfect bacon eggs Benedict!

Ingredients
  

  • 2 Eggs
  • 2 Crumpets
  • 4 Rashers of Bacon
  • Flour
  • Butter
  • Oil
  • Salt
  • 2 Tbsp Hollandaise Sauce

Instructions
 

  • Dust the bacon with flour, spreading it evenly over both sides and place into the oven at 180c. It takes a long time, but this gives you really crispy, evenly cooked bacon that stays more or less completely flat and therefore far easier to plate up! You’ll want to cook it for a good 20 – 30 minutes, potentially even longer, depending on how you like it cooked.
  • Place a lightly oiled fying pan on high heat ready to go, and a saucepan on very low heat on another ring.
  • Fill the saucepan with boiling water and bring to a very light simmer.
  • Crack your eggs into a bowl first and use it to lower them gently and separately into the water. Don’t worry, they won’t stick together. You can swirl the water first if you like to improve the shape, but I don’t find this tremendously important. Vinegar is another completely optional assistive tool you can use, but don’t have to.
  • Butter the crumpets and place top down on the frying pan while the egg poaches. Cook them for long enough to colour and crisp. You can do the same to the bottom if you choose.
  • Once the eggs are ready, take them from the water and season them with salt, then place them, along with two pieces of bacon, on top of a crumpet. Dollop over a nice big tablespoon of hollandaise sauce and, if you so choose, season with a little paprika.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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