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Eggs Benedict Recipe

The perfect weekend breakfast or brunch, Eggs Benedict is a failsafe classic. Perfectly poached eggs, creamy homemade Hollandaise sauce, and oh-so-tasty smoked bacon come together to create a dish that tastes as good as it looks. And while traditionally, this recipe is made with fluffy muffins, we think bread is tastier. Trust us! Learn how to make yours below.

  • Preparation time:
    5
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    2

What you'll need

  • 4 medium free-range eggs, as fresh as possible
  • 4 slices of seeded bread (alternatively you could use an open croissant)
  • 4 tbsp white wine vinegar, for the sauce and poaching the egg
  • Splash of lemon juice
  • Salt and ground black pepper, to taste
  • 4 slices smoked back bacon rashers
  • 2 egg yolks, for the sauce
  • 120g unsalted butter, melted

Products used

How to make

  1. Preheat an air fryer to 200°C or grill to medium-high heat.
  2. As it’s heating up, half-fill a large saucepan with two inches of water. Season the water with salt and add 3 tablespoons of white wine vinegar. When it starts to boil, bring the pan to a light simmer over medium heat.
  3. Carefully break each egg into a separate ramekin or cup. Check out our guide to poaching the perfect egg for tips on how to avoid wispy bits.
  4. Swirl the vinegar-infused water to create a mini whirlpool, then slide the egg in. Only poach 1 or 2 eggs at a time to avoid overcrowding the pan. Cook each egg for 2 to 3 minutes and then take out of the pan using a slotted spoon. Place each egg on a kitchen towel to remove any excess water.
  5. As the eggs are poaching, add the bacon to the air fryer in a single layer. Don’t place the rashers on top of each as they won’t cook as well. Cook for around 6 minutes or if you prefer your bacon crispier, leave it in for 10 minutes. If you’re using a grill, cook for 4 to 5 minutes on each side.
  6. As the bacon’s cooking, make the Hollandaise sauce. Add the egg yolks to a medium heatproof bowl with a splash of white wine vinegar and thoroughly whisk.
  7. Carefully place the bowl over a large saucepan of simmering water. Make sure the bowl doesn’t touch the water!
  8. Tip in the melted butter and lemon juice, whisking until the sauce thickens. If it gets too thick, add a splash of water.
  9. Season the sauce with salt and pepper, then remove from the heat and cover.
  10. Toast the bread and spread with a generous layer of butter. Once the bacon is cooked, place a rasher on top of each slice of toast followed by a poached egg.
  11. Top each one with a generous pouring of Hollandaise sauce and season with salt and pepper to serve.