Eggs Benedict

Eggs Benedict makes an easy and delicious weekend brunch or lunch.  Eggs Benedict takes on a fantastic new flavour when adding streaky bacon.
  • hollandaise sauce (your favourite brand, or check out our recipe)
  • steaky bacon (suggest 2 rashers of bacon for each half muffin)
  • english muffins
  • eggs (one per muffin half)


  1. Boil the water ready to poach the eggs.  
  2. Put the bacon on to sizzle.
  3. Slice the muffins in half and toast them.
  4. Crack eggs and carefully place in the boiling water to poach.  While the eggs are gently poaching in the boiling water, butter the muffins.
  5. To assemble, place the cooked bacon on the buttered muffins, slide the poached egg on top and generously pour over the hollandaise sauce.