Eggs Benedict

In all our travels and relocations involving long hotel stays, this has been my favourite breakfast item from the hotel menu. It wasn’t until recently, I thought of giving it a shot at home. There was a catch. The original recipe talks about English muffins as part of the ingredients. I tried without success to get hold of these elusive fellows and finally in true Indian ‘Jugaad’ style settled for a thickly sliced lower portion of the burger bun. Be careful not to overcook the poached eggs as the yolk need to be kept runny. The Hollandaise sauce can be whisked using your hands or one can use a hand blender as well. This is best served with some  saute’ed veggies or fresh salad . The Eggs Benedict is really a high indulgence breakfast and you will need to a plan to work out the calories. Happy fooding around with this American breakfast classic.




Eggs Benedict

  • Author: Reetika Mitra
  • Prep Time: 10 min
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


The American Breakfast Classic



  • 4 Eggs
  • 1 Tbsp Vinegar
  • 4 English Muffins ( I had to replaced them as we don’t get them here, in India.

Have used Burger Buns instead)

  • 4 Chicken Salami or Ham
  • Fresh Parsley, chopped


Ingredients For The Hollandaise Sauce   :

  • 2 Egg Yolks
  • 100 gms Butter
  • 1 Tbsp Lime juice
  • 2 Tbsp Heavy Cream
  • 1 Tsp Dijon Mustard (English Mustard will also do)
  • Salt and Pepper to taste


  1. Cut and split the Burger Bun horizontally separating out the lower, thicker flat bottom from its semi-circular dome-like top portion. We do NOT need the semi-circular bun top for this recipe. Keep them away for using as breadcrumbs or making some crotons for soups, etc.
  2. To poach the eggs, fill half of a deep saucepan with water and bring to boil and lower the flame to a medium. Add the vinegar to it. Break the egg first into a small bowl. Take the bowl close to the water and release it gently and carefully into the deep saucepan. Cook for 3 – 4 mins or till the whites are just set and the yolks are still runny. Remove with the help of slotted spoon and repeat with the other eggs, sliding them gently in, each time.
  3. To make the Hollandaise Sauce, heat the butter and melt it completely. The butter should be really hot, but take care not to over- heat and burn it. In a separate bowl beat the yolks and the heavy cream. Now steadily add the hot, melted butter little by little, whisking the yolks and incorporating the butter constantly. The heat of the butter will cook the yolks and slowly thicken it as well. Stop once it reaches the desired thickness and add the lime juice, mustard, salt and pepper.
  4. To Assemble :- Toast the English muffin, here it is the lowers of the Burger Buns, to a light crispy and brown. Top each of the toasted sides with the chicken ham or salami, then with the poached egg and a generous helping of the Hollandaise Sause. Garnish with some finely chopped fresh parsley and a sprinkle of red chilli flakes.


  • Serving Size: 4

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