Bacon Bread/Muffins Easter Eggs Fry Mothers Day Muffins Poach Salmon Sauce

Eggs Benedict Brunch

Eggs Benedict Brunch
Written by SamsonLee

This perfect recipe for Eggs Benedict Brunch is so simple that even I can do it. Making your own Hollandaise Sauce, poaching your own eggs and toasting the muffins are all easy tasks. Just follow the instructions. I serve this dish with either smoked salmon or smoked streaky bacon for a variety. This is ideal as an Easter morning brunch, Mothers Day and so many others.

Eggs Benedict Brunch

Eggs Benedict Brunch

A simple recipe that creates an impressive dish that is sure to impress.
4.89 from 53 votes
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Course: Appetizer, Breakfast, Brunch
Cuisine: French
Keyword: Breakfast-Brunch, Easter, Eggs, Muffins, Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 626kcal


The Hollandaise


  • You can serve the eggs with either streaky bacon or smoked salmon depending on your taste. Both go perfectly well with the eggs and muffin.
  • Over a high heat, fry the streaky bacon on both sides until golden brown. Place on a warmed plate and keep warm.
  • In a glass bowl, add the egg yolks and white wine vinegar and whisk. Place the bowl over a pan of simmering water, adding the melted butter and continue to whisk until the sauce has thickened and has a lovely shine.
  • Add salt and pepper to season and allow to cool. When cool, cover with cling film and place to one side.
  • Top up the pan with more water and bring to a boil. When boiling, turn the temperature down so the water is simmering.
  • Add a dash or two of vinegar. helps the egg solidify.
  • Using a spoon, swirl the water and crack the eggs into the middle. This helps the egg white to stay together.
  • Allow the water to simmer for about 4 minutes so the whites are set but the yolks will still be runny.
  • Place the muffins into the toaster and toast to your liking.
  • Us a slotted spoon to remove the cooked eggs carefully leaving the water behind. Drain the eggs on kitchen paper if required.
  • When the muffin have toasted, butter well and place on warmed serving plates.
  • Carefully place the eggs on top of the muffin halves, spoon over the sauce and a couple of rashers or the smoked salmon. Always serve hot.


Sodium: 1129mg | Calcium: 72mg | Vitamin C: 1mg | Vitamin A: 1117IU | Sugar: 1g | Fiber: 1g | Potassium: 350mg | Cholesterol: 385mg | Calories: 626kcal | Trans Fat: 1g | Saturated Fat: 22g | Fat: 49g | Protein: 30g | Carbohydrates: 14g | Iron: 2mg