easy eggs benedict

This weekend has been excellent so far and I’ve only been awake for an hour. I could be because I’m in the final stages of the interview process for my dream job, or because I’m about to go for my (hopefully) last wedding dress fitting, or because I’m excited about a Hollywood cupcake tour I’m doing with friends tomorrow. But the real reason is because I have FINALLY mastered eggs Benedict.

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easy eggs benedict BGB1 copy

This has been a long process of trial and error, sweat and tears. I found that blender shortcuts didn’t work for me and that I definitely don’t have enough arms to make this by myself. It is possible to do it alone but you will have cold eggs or toast or sauce, so I definitely recommend a sous chef and I will write the recipe assuming there are two of you making this. So here is my final recipe for rich and tangy eggs Benedict.

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Easy Eggs Benedict
Serves 2

4 strips of bacon
1 tablespoon vinegar (any kind is fine)
4 English muffins or slices of bread*
4 eggs
1 egg yolk
3 tablespoons salted butter
1/4 teaspoon lemon zest
2 tablespoons boiling water**
1/4 teaspoon paprika
1/2 teaspoon lemon juice

*I’m not a huge fan of English muffins so I prefer gluten free bread. I use the lid of a tin of coffee to cut bread into rounds before toasting.
**You can boil water in a tea kettle, another pot on the stove, or in the microwave. Don’t take it from the pot with the eggs after vinegar has been added.


Directions for Cook #1

  1. Cut bacon strips in half to make 8 pieces and fry until crispy. Drain onto paper towels.
  2. Meanwhile, bring a pot of water to a boil. Reduce heat to medium high so that water is only bubbling at the base of the pan, not on the surface. Add vinegar to the water.
  3. Toast bread or English muffins and boil a small amount of water in a kettle, pot or microwave for Cook #2.
  4. 2 minutes after Cook #2 adds boiling water to the sauce, crack an egg into a small bowl and gently lower the bowl into the water in the pot, tipping in so that the egg slides into the water. Repeat with remaining eggs and cook for 2 minutes, until egg whites have become firm. Remove with a slotted spoon.
  5. To serve, place toast or English muffins on plates with 2 pieces of bacon on each. Top with a poached egg.


Directions for Cook #2

  1. In a small pot over medium low heat, whisk together egg yolk and butter until the mixture is smooth and pale. Add lemon zest and continue to whisk for another minute.
  2. Add 2 tablespoons of boiling water in a slow trickle, whisking continuously. Tell Chef #1 that you have added the water.
  3. Continue to whisk for about 5 more minutes, until the sauce is thick enough to coat the back of a spoon. If you have a thermometer, it should reach 160F. If you overcook the sauce it will curdle so watch it carefully.
  4. Remove the sauce from the stove and whisk in lemon juice. If the plates aren’t ready yet, continue whisking gently until ready to use. Spoon the sauce over the eggs and sprinkle a dash of paprika on top.


Recipe source: British Girl Bakes



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