# Eggs Benedict

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

A classic brunch dish of poached eggs and bacon on homemade English muffins, finished with hollandaise sauce.

Servings: 4 · Prep 15 min · Cook 45 min · Other

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Eggs Benedict](https://image.fridge.menu/adaptations/ern71pqc/307994198f434ea023174ec1f09bdaeaaf5d88489a0d57e842ce8deed9517a5f.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 tbsp [Apple Cider Vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 4 pcs [Bacon](https://fridge.menu/en/i/bacon) — rashers
- 1 bunch [Chives](https://fridge.menu/en/i/chives) — finely chopped

### English Muffins

- 200 ml [Milk](https://fridge.menu/en/i/milk)
- 15 g [Yeast](https://fridge.menu/en/i/yeast)
- 1 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 40 g [Butter](https://fridge.menu/en/i/butter) — melted
- 175 g [Plain Flour](https://fridge.menu/en/i/flour)
- 75 g [Wholemeal Flour](https://fridge.menu/en/i/whole-wheat-flour)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)

### Hollandaise Sauce

- 2 pcs [Egg Yolks](https://fridge.menu/en/i/egg-yolk)
- 140 g [Butter](https://fridge.menu/en/i/butter)
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon) — juiced
- 1 tsp [Dijon Mustard](https://fridge.menu/en/i/dijon-mustard)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste

## Steps

1. Stir the yeast and sugar into a bowl with room-temperature milk until the yeast dissolves.
2. Mix in the melted butter, salt and wholemeal flour, then gradually work in the plain flour until the dough is smooth and soft.
3. Cover the dough with a clean tea towel and chill it in the fridge for 12-18 hours.
4. Turn the dough out onto a surface dusted with coarse flour and flatten it to about 1 cm thick.
5. Cut out muffins with a round cutter about 8 cm across.
6. Cook the muffins in a dry frying pan over medium heat for about 10-12 minutes on each side.
7. If in doubt whether they are cooked through, finish them in the oven at 175°C for 5 minutes.
8. Melt the butter in a saucepan over low heat and pour it into a jug, leaving the whey behind in the pan and discarding it.
9. In a clean saucepan put the egg yolks, a little lemon juice and the Dijon mustard, and whisk thoroughly over the lowest heat.
10. The pan must never sit on the heat without whisking.
11. Pour in a little of the butter and mix well, then slowly add the rest of the butter, whisking the sauce constantly.
12. Season with salt and pepper and remove the pan from the heat.
13. Bring a pan of water to the boil and crack two eggs, each into a separate cup.
14. Add the apple cider vinegar to the water and reduce the heat so the water barely simmers at the edges.
15. Create a small whirlpool in the water with a spoon, slide one egg in, quickly gather it with a slotted spoon and let it cook for 3-4 minutes.
16. Serve the poached egg on half an English muffin, top with bacon or ham, spoon over the hollandaise sauce and sprinkle with chives.

Published 2026-10-08

https://fridge.menu/en/r/eggs-benedict-ern71pqc

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