Eggs Benedict
Cooking time
Total time
In the Edinburgh Foody breakfast survey, Eggs Benedict was the favourite of our respondents. Executive Chef Craig hart shares his recipe. The all important part is Hollandaise sauce. Our recipe shows ingredients for one portion. Multiply as required.
Recipe type: Breakfast
Cuisine: American
Serves: 1
Hollandaise Sauce
  • 30mls. white wine vinegar
  • Six white peppercorns
  • 10 gr. Tarragon
  • One egg yolk
  • 100 gr. unsalted butter
  • One English Muffin
  • Two Rashers bacon
  • Two Eggs
Hollandaise Sauce
  1. Make a reduction with vinegar, tarragon and peppercorns, strain and reserve. Do this by heating these ingredients to boiling point and reduce to half
  2. Melt butter, keep warm.
  3. Place yolks in a bowl with a little reduction, a spoonful of water and a little lemon juice, season.
  4. Whisk over a bowl of hot water until light and slightly thickened.
  5. Remove from the heat and slowly pour in melted butter, whisking all the time, until the sauce thickens.
  6. Adjust seasoning and keep in a warm, not hot, place.
To serve
  1. Grill bacon
  2. Toast muffin
  3. Poach eggs in water with a little white wine vinegar added
  4. To finish place bacon on muffin then eggs on top
  5. Spoon over hollandaise and glaze under the grill
  6. Garnish with a few micro herbs & drizzle a few drops of green oil round
Recipe by Edinburgh Foody at