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Eggs Benedict

A vegetarian variation on the classic Eggs Benedict, a favourite American dish for brunch. Poached egg on delicious sourdough bread with creamy hollandaise sauce!

  • 4 servings


  • 4 Slices Light Stale Bread


  • 200 g Butter
  • 2 Egg Yolks
  • 2 tbsp Water
  • tsp Worcestershire Sauce
  • 1 tsp Lemon Juice
  • 1 Pinch Salt

Poached Egg

  • 4 Eggs
  • 2 tbsp Vinegar
  • 1 tbsp Salt
  • 1½ Litres Water


Step 1

Melt the butter and let it cool slightly. Whisk egg yolks, water, worcestershire sauce and lemon juice in a small bowl.

Step 2

Place it in a larger saucepan, creating a water bath, with simmering water and whisk until the mixture thickens. Remove the mixture from the water bath and add the butter till it thins with vigorous whisking. Do not allow the mixture to boil. Season with salt.

Step 3

Pour vinegar into 4 small cups. Carefully crack an egg in each cup and allow to soak for about 10 minutes.

Step 4

Boil water and salt in a wide saucepan. Remove from the cooker and whisk the water making a vortex.

Step 5

Pour the eggs in quickly against the edge of the saucepan. Let them cook for 2-3 minutes.

Step 6

Remove the eggs with a slotted spoon. Fry the bread slices in butter and place on plates.

Step 7

Place an egg on each slice of bread and top with hollandaise sauce and possibly dill.