Megan’s Eggs Benedict


About this Recipe

This eggs benedict is a serious family favourite, and I cook it almost every time I visit family. It’s relatively easy to make and has a delicious hollandaise.

Originally by Megan Joyce
Megan’s Eggs Benedict
Parsley, Bayleef, Thyme for boeuf bourguigon


  • Poached eggs
  • Bacon
  • English muffin toasted

For the Béarnaise sauce

  • 3 egg yolks
  • 500g butter
  • 1/2 lemon or vinegar
  • Milk to thin
  • 2 tablespoons sugar

Step by Step Instructions

For the bacon: Cook bacon until crispy, and keep in a warmer.
For the eggs: Poach eggs

Use a Bain Marie to keep sauce warm

In a bowl whisk egg yolks and lemon juice with whisk until foamy (if not foamy add little more lemon juice)

Melt butter and warm through. Butter must stay warm during the mixing process. Re-heat if necessary

Very slowly add butter to egg mixture

Add milk to thin sauce or more butter to thicken

Add sugar to taste

Toast the English muffins and serve hot.

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