Prep:  15 mins
Cook:  20 mins
Serves:  4
Average: 3.7 (46 votes)
Recipe by: Birch and Waite
For some people Eggs Benedict can be a real hassle. This recipe uses a special hollandaise sauce that will have your eggs on the table in no time!

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Eggs Benedict
  1. To poach eggs (four at a time), half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan. Repeat with three remaining eggs
  2. When all four eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Remove the eggs with a slotted spoon and drain on absorbent paper; cover to keep warm. Repeat with the remaining four eggs
  3. Meanwhile, heat a frypan and cook bacon until crisp, using a little oil if necessary
  4. Place Baby Spinach leaves in a pan with 1Tablespoon of water. Put lid on top and cook over low heat until just wilted
  5. Heat the Birch & Waite Hollandaise Sauce by simply pouring the contents of the bottle into a microwave-proof bowl. Cover and heat on high for 1 minute. Then stir, before heating for another 30 secs. NB. Do not heat the bottle up in the microwave
  6. Split muffins in half and toast until golden brown. Serve muffins topped with bacon and poached eggs, Pour over a generous serving of Birch & Waite Hollandaise Sauce and top with the wilted English spinach
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Breakfast recipes from Birch and Waite

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.