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Bacon and Eggs Benedict Recipe
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Bacon and Eggs Benedict

For a tasty twist on the classic try this bacon and eggs Benedict! It is a sure way to impress your family at tomorrow morning's breakfast table!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: French
Servings: 4 servings
Calories: 419kcal


  • 2 English Muffins toasted
  • 4 strips bacon cooked and halved
  • 4 eggs
  • 1 teaspoon white vinegar
  • salt

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice or to taste
  • 6 tablespoon butter


  • Toast muffins and fry bacon until crisp.
  • Heat water in saucepan until simmering, add salt and vinegar.
  • Gently drop the eggs in the water.*
  • Turn off the heat and let the eggs sit and cook for 5 minutes, untouched.
  • Using a slotted spoon, remove each egg and place on top of English Muffin half and 2 bacon halves.

Hollandaise Sauce

  • Add egg yolks to a pan on very low heat, and whisk vigorously until they thicken slightly.
  • Tip: The pan should be warm enough to heat the yolk, but not hot enough to cook it. Cooking the yolk will cause the sauce to curdle.
  • Add lemon juice to taste.
  • Add cold butter and whisk. The pan should have enough heat to melt the butter and incorporate it into the sauce.
  • Serve sauce generously over English Muffin halves topped with two halves of bacon and one poached egg.


* Swirl the water slowly prior to dropping the egg in to prevent "feathering" of the whites.
** If the sauce thickens too much, add small amounts of water to thin it out.


Calories: 419kcal | Carbohydrates: 14g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 370mg | Sodium: 499mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg