Egg Benedict

What is Egg Benedict

Egg benedict is an American breakfast dish that consist of english muffin generally topped with cooked bacon, poached egg and hollandaise sauce. It’s a very simple and quick dish with s lot of varieties.

What is Hollandaise Sauce

Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch. It is basically a hot mayonnaise with a bit more buttery taste. Eggy butter with a small hit of lemon. Though raw egg yolk is used in this sauce,I cooked the sauce in a very low heat in double broiler.

What is English Muffin

An English muffin is a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered. It is often part of breakfast in North America and Australia, frequently eaten with sweet or savory toppings such as fruit jam or honey, or eggs, sausage, bacon, or cheese. 

My version of Egg Benedict

I used homemade english muffins to make the Egg Benedict . Also I wanted to make Egg Benedict colourful. So I used some blanched green beans,  sauted cherry tomatoes and hollandaise sauce to make colourful dish. I skipped using bacon but if you like you can use it.

Recipe details

  • Preparation time: 15 mim
  • Cooking time: 15 min(total)
  • Serves: 1
  • Difficulty level: medium

Ingredients for Poached Egg

  • 1 Egg
  • 2 tbsp white Vinegar
  • as needed Water

For Hollandaise Sauce

  • 100 gm Unsalted Butter
  • 2 Egg Yolks
  • 1 teaspoon Lemon Juice
  • 1 pinch Salt

Other Ingredients

  • 2 tablespoons boiled kidney bean
  • 4 Cherry Tomatoes
  • 2-3 blanched  Green Bean
  • Chopped Coriander and Chilli flakes for garnishing
  • 1 pinch Salt
  • 1 pinch Black pepper powder
  • 1/2 teaspoon Butter
  • 1 English Muffin (you can use bun also)

Procedure to make hollandaise sauce

Melt butter in a saucepan and keep aside to cool.

Add egg yolks in a bowl and place over a double boiler. Keep flame in low.

Add 1 teaspoon of lemon juice and 1 pinch of salt. Whisk together well.

Add butter slowly in egg yolk mixture mixing continuously after each addition.

Be careful not to cook more than 2 minutes which will lead to splited egg yolk. The consistency should be like tomato ketchup.

Once the butter is incorporated the sauce should have smooth thickened consistency without any lumps. Keep aside.

For the pouched egg

Fill a saucepan with about 3 inches of water. Add a tbsp of vinegar. Heat until water simmers gently.

Break cold egg in a small bowl. Make a whirlpool in simmering water with spoon or wire whisker.

Gently drop egg into water make sure the yolk should not break. Cook for 2 minutes, keeping in mind that yolks should be runny.

Remove the egg with slotted spoon and place in strainer so that water get drained.

In a pan over medium high heat, melt 1/2 teaspoon butter. Saute blanched green beans, boil kidney beans and cherry tomatoes with black pepper powder and salt for a minute. Set aside.

Toast english muffin/bun.


Place muffin in the centre of plate. Make a cavity in the muffin/bun and pour some hollandaise sauce at the centre.

Place some kidney beans, cherry tomatoes on the top of the sauce.
Next  topped with poached egg.

Spoon hollandaise sauce over eggs and pour some sauce on plate. Sprinkle with chopped coriander, chilli flakes and blanched green beans. Arrange cherry tomatoes just to garnish.

Sprinkle some chilli flakes.

Season with salt and pepper. Serve hot.

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