Eggs Benedict with Bacon & Sage

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  • Eggs Benedict
  • 200g Eskort Shoulder Bacon
  • 4 English muffins
  • 8 poached eggs
  • 5g sage
  • 45ml (3 tbsp) butter
  • salt and pepper, to taste
  • Hollandaise
  • 6 egg yolks
  • 125ml (½ cup) butter
  • juice of one lemon
  • 15ml (1 tbsp) hot water
  • pinch of salt
  • 5ml (½ tsp) black pepper


  • Hollandaise Sauce
  • Prepare a double-boiler by placing a heatproof bowl over a pot of gently simmering water. The bowl should not touch the water.
  • Melt the butter in a saucepan over a low heat, then stir in the water and black pepper. Remove from heat.
  • In a mixing bowl, vigorously stir the egg yolks and lemon juice together using a whisk.
  • Pour the egg mixture into the heatproof bowl and continuously whisk, adding the butter mixture extremely slowly.
  • Whisk continuously until a thick, creamy sauce forms.
  • Season with salt to taste and remove from the heat.
  • Eggs Benedict
  • Cook the bacon in a frying pan over a moderate heat until crispy.
  • Sprinkle with sage and remove from the heat.
  • Slice the English muffins in half and toast them until golden brown.
  • Butter the hot muffins, then top with bacon and sage.
  • Add poached eggs and generous spoonfuls of hollandaise sauce.


Garnish with fresh herbs and serve.