Eggs Benedict

Serves : 4

Eggs Benedict


  • 4 rashers bacon

  • 1 Tbsp olive oil

  • 1 Tbsp butter

  • 1 large clove garlic, minced

  • A little fresh thyme (optional)

  • 4 small portobello mushrooms

  • 4 eggs

  • 2 MacKenzie Oat and Quinoa muffin splits, halved

  • Butter to spread on muffin

  • 4 Tbsp hollandaise


  • 2 Tbsp white wine vinegar
  • 2 Tbsp cold water
  • 1 shallot, roughly chopped
  • 1⁄2 tsp black peppercorns
  • 2 large egg yolks
  • 120 g butter, melted
  • 1 tsp whole seed mustard
  • 1⁄2 tsp fine lemon zest
  • 1⁄2 tsp lemon juice (optional)


Heat oil and butter in frypan and cook garlic and mushrooms until garlic is golden and mushrooms are soft. Add thyme (if using) and cook another minute. As mushrooms cook, poach eggs, grill bacon and toast muffins.

Butter the toasted muffin, top each muffin half with cooked mushroom and thyme (if using), top with grilled bacon and then egg. Drizzle with hollandaise.


Method - Hollandaise

Put the vinegar, 2 tablespoons of cold water, the shallot and peppercorns in a saucepan and simmer over low heat for a few minutes until you have 1 tablespoon liquid remaining. Strain into a blender with the egg yolks and set aside.

Gently melt the butter in the same pan. Blend the eggs and vinegar until frothy. With the motor still running add the melted butter in a slow trickle until the sauce is thick. You should take about a minute to add all the butter. Any quicker and it will not emulsify and you will be left with runny eggs.

At the end add the mustard, zest and lemon juice (optional) to make it deliciously pungent and full flavoured without the fear of separating the sauce.

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