Simple Eggs Benedict


2 Portion

Prep Time

5 Minutes

Cooking Time

20 Minutes

Total Time

25 Minutes

  • 2 eggs

  • 1 tbsp spring onion, chopped

  • 1 tsp white vinegar

  • 1 bread bun

  • 5 tbsp butter, unsalted

  • 2 egg yolks

  • ½ tbsp lemon juice

  • dash of cayenne

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    1. Bring poaching water to boil and add the vinegar. Lower the heat to a simmer.

    2. To make the hollandaise sauce, melt the butter. Put egg yolks, lemon juice and salt in a blender, and blend together. Slowly add the melted butter to the egg yolk mixture. Set aside.

    3. To poach the eggs, crack an egg into a small bowl and slip it into the simmering water. Turn off the heat and let sit for 4 minutes. Remove the egg and follow the same step for another egg.

    4. Toast the bread buns and cut in half. Put a poached egg on top of the bun, then pour some hollandaise over. Sprinkle some spring onions over it and serve.

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