Eggs Benedict

Preparation time: 5 mins Cooking Time: 20 mins Serves: 2

Difficulty: 2/5

One of the best breakfasts treats, ideal as a mother’s day breakfast in bed, or to treat a loved one on Valentine’s Day. Can be a served for Breakfast, Brunch or as a tasty and indulgent starter.


  • 4 Clarence Court eggs – of your choice, Duck, Burford Brown, Bantam, any will work with this recipe
  • 8 streaky bacon rashers
  • 2 English Muffins, halved
  • Salt and ground black pepper
  • Butter for spreading

For the Hollandaise Sauce:

  • 3 Burford Brown egg yolks
  • 125g Unsalted Butter, melted
  • 2 tsp White Wine vinegar
  • 2 tsp Lemon Juice
  • Sea Salt and freshly ground black pepper

Print Recipe


To make the Hollandaise sauce – in a bowl place the lemon juice and the white wine vinegar, add the egg yolks and whisk together until the mixture is light and frothy.
Place the bowl over a pan of simmering water and continue whisking until the mixture thickens. Add the melted butter slowly, whilst still whisking until all blended and thick. Add the salt and pepper and set to one side, covered to keep warm.
In a pre-heated grill, cook the bacon until crispy and then keep warm. Place your eggs into poach your eggs for three minutes; in the mean time place your halved muffins into toast, remove and butter. After 3 minutes remove your poached egg with a slotted spoon.
Put two bacon rashers on each half of muffin, place one egg on top of this and pour the Hollandaise sauce over, season and serve.