Eggs Benedict

samantha potgieterRecipes

Main Ingredients

  • 2 PnP extra-large free-range-egg yolks
  • 1-2 tsp (5-10ml) PnP white grape vinegar
  • Salt and milled pepper
  • ½ cup (125ml) butter, melted
  • Lemon juice, to taste
  • ½-1 Tbsp (8-15ml) water
  • 2 English muffins, halved and toasted
  • 1 packet (200g) PnP streaky bacon, cooked until crisp
  • 4 PnP extra-large free-range eggs, poached
  • Handful chives, chopped, for serving


  1. Place yolks and vinegar in a glass bowl over a saucepan of barely simmering water. Season.
  2. Whisk for 1 minute. Add melted butter in a steady stream until mixture thickens and all butter is incorporated.
  3. Add lemon juice, then add water to make a slightly runny sauce.
  4. Top English muffins with bacon and poached eggs.
  5. Serve dolloped with hollandaise sauce and sprinkled with chives.

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