Breakfast

Eggs Benedict (easy)

Name: Eggs Benedict (easy)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 4 eggs, for poaching; 1 tbsp white vinegar; 2 English muffins, split; 4 slices leg ham or bacon, warmed; Easy hollandaise: 2 egg yolks; 1½ tbsp lemon juice; 100 g unsalted butter, melted and hot; Pinch of salt and cayenne (optional); Chopped chives, to serve

Serves 2 Prep 15 min Cook 15 min Total 30 min

Eggs Benedict (easy) is a breakfast staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Serves 2 with about 15 min prep and 15 min cook time (around 30 min total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Shop first for eggs, white vinegar and English muffins; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. After cooking, plate it hot with a coffee or tea on the side. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Method opens with: “Blender hollandaise: blend yolks and lemon juice 10 seconds. With motor running, slowly pour in hot melted but…”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

4 eggs, for poaching
1 tbsp white vinegar
2 English muffins, split
4 slices leg ham or bacon, warmed
Easy hollandaise: 2 egg yolks
1½ tbsp lemon juice
100 g unsalted butter, melted and hot
Pinch of salt and cayenne (optional)
Chopped chives, to serve

Method

Blender hollandaise: blend yolks and lemon juice 10 seconds. With motor running, slowly pour in hot melted butter until thick. Season. Keep warm (not hot).
Poach eggs in barely simmering vinegared water 3–3½ minutes. Drain on paper towel.
Toast muffins. Top each half with ham, a poached egg and a spoon of hollandaise. Chives on top.

Tip: Hot butter is key for the blender sauce to emulsify. If it splits, blend in 1 tsp hot water. Serve straight away.

Notes

Putting it together for Eggs Benedict (easy): work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
From our tested tip, expanded: Hot butter is key for the blender sauce to emulsify. If it splits, blend in 1 tsp hot water. Serve straight away. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Shopping and mise en place: read the full ingredient list once before you start. For Eggs Benedict (easy), eggs and white vinegar are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.