Eggs Benedict

Who doesn’t like a warm dose of Eggs Benedict?

Warm muffins, sassy savory bacon and loose runny yolk. Don’t forget the freshly made hollandaise sauce, creamy butter soaked with more eggy goodness. We had the idea of making Eggs Ben from scratch – muffin to sauce. Many eggs were killed in the making.

And after moments of studying different recipes, we decide to go with our own, MEATMEN STYLE.

  • Share:

  • Servings: 4

  • Time: 45 min

  • Skill: Easy


  1. 1 teaspoon salt

  2. 8 large eggs

  3. Hollandaise Sauce

  4. 1 block of Butter

  5. 5 Egg yolks

  6. lemon juice from half a lemon (adjust to taste)

  7. 1 tsp salt (adjust to taste)

  8. dash of cayan pepper (adjust to taste)

  9. 4 lites water

  10. 1/4 cup white vinegar

  11. Poached Eggs

  12. 1/2 cups milk

  13. 55 ml water

  14. 2 tsp dried yeast (around 9 grams)

  15. 1 tsp sugar

  16. 4 cups of all purpose flour

  17. 1 tsp of salt

  18. 55g of lard (if only I made some) we actually used butter instead

  19. Bacon back

  20. English Muffin:


  1. Pour the water and milk into a pot and heat until its warm enough for you to dip your finger in. Next, add in yeast and sugar in and give it a good mix. Leave the mixture in a warm place for 15 mins and you will see bubbles foaming.

  2. Did we mention you'll be able to smell the sweet scent of yeast too? :)

  3. Next up, sift the flour into a big bowl. Add salt and stir well. Make a well in the center of the flour and pour the milk and yeast mixture in. If the dough is dry add milk or water bit by bit until it's moist until you get a non-sticky dough.

  4. Lightly dust the surface with flour, then drop the dough in and give it a really good beating (its a good stress reliever). Oh what I mean is to knead the dough for about 10 mins till its smooth and elastic. Put the dough back into the bowl, cover with a clean dry towel and wait...

  5. It'll take about 2 hours for the dough to double in it's size. But once it does, take the dough out and roll it (about 1cm or half an inch). With a 3 inch round cutter, cup or can-cut the dough into rounds. Coat the round dough with cornmeal (both sides) and place them on a greased baking sheet.

  6. Leave It for 30 mins and.. wait again.

  7. ** Take note that in order to get fluffy muffins let it rise till its almost double. 30 mins is just an estimate.**

  8. Grease your pan up or griddle with butter or equivalent if you have any. Heat the pan until hot (not burning!) and place the muffins in. The other thing in making awesome muffins is that you should lower the heat and slow lt heat it on each side for about 8 mins. Don't not rush this part as you want the muffin to be cooked through. Rebutter your pan and do the same thing until all the dough are used up.

  9. Now that the Muffins are delicious warm, split them around the center with your hands or a fork never ever cut the muffins with a knife as what you want when your toast them is the uneven surface. Add lots of butter and toast them up when you gona stack your eggs benedict.

  10. Fry up some sexy bacon back. as many as you want

  11. To poach the eggs, heat up 4 liters of water in a pot till it simmers, add in some white vinegar and salt. here comes the fun part, create a whirlpool in the center of the water then drop your egg in and watch it dance. After 3 or 4 mins scope it up gently and give it a touch test. the touch will tell how how runny the yolk is.

  12. For the hollandaise sauce, separate 5 egg yolks, squeeze in lemon juice, bring the bowl on top of a double boiler, whisk till slightly thick, then add in melted butter bit by bit. Whisk until you are able to draw a number 8 with your sauce and thats is when the sauce it ready. If the sauce becomes too thick add in a little warm water and whisk till smooth again.

  13. Now to put them all together, place down a slice of toasted english muffin, then the sexy bacon, after that the poach egg. Drip lots of hollandaise sauce over it and there you go a little piece of heaven. yummmmmm