Bacon & Eggs Benedict

eggs benedict

Bacon & Eggs Benedict

Delicious, simple and impressive – perfect for a special treat. Bacon and eggs benedict is a breakfast fit for champions, made extra special with our award-winning bacon.

Our Unsmoked Dry Cured Bacon is cured traditionally by hand for a number of days then air dried for a full flavour.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 4
478 cals
(Per serving)


  • 10 Edwards Dry Cured Bacon rashers
  • 2 sliced and toasted muffins
  • 4 large eggs
  • 2 egg yolks
  • 1/2 lemon
  • 100g butter

Cooking Instructions

  • Place bacon under a preheated medium to hot grill for 6-8 mins, turning occasionally.
  • Meanwhile, bring large pan of salted water to simmer. Crack whole eggs into cups. Stir the water and gently drop in the eggs. Cook for about 2 minutes, drain on kitchen paper.
  • To create the hollandaise sauce; beat the egg yolks in with lemon juice and a pinch of salt. Melt the butter in a small saucepan and slowly add to yolks. Continue to whisk on a low heat for 3-5 minutes until pale and creamy.
  • Place egg and hollandaise on top of each grilled muffin half, top with bacon and garnish to taste.
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