Ultimate Eggs Benedict Recipe (with Cold-Pressed Lemon Hollandaise)

If you're gonna do brunch, do it properly.

There’s something about a proper Eggs Benedict that just hits differently. It's indulgent, a bit boujee, but still simple enough to knock up at home when you want to impress, whether it's Sunday brunch or you're just feelin' fancy on a Tuesday.

This version brings in a few upgrades: we’re using free-range eggs with those deep golden yolks (shout out to St. Ewe’s), Maldon sea salt for that finishing crunch, and a hit of cold-pressed lemon juice from 2Juice for a proper citrusy punch in the Hollandaise. No shortcuts here.

What You’ll Need

For the Hollandaise Sauce

• 2–3 free-range egg yolks

• 150g unsalted butter, melted & kept warm

• 1 tbsp cold-pressed lemon juice (we used 2Juice)

• Pinch of Maldon sea salt

• Pinch of cayenne pepper for that subtle kick

For the Eggs Benedict

• 4 English muffins, split & toasted

• 4–6 rashers of streaky bacon (or ham/turkey bacon if you’re switching it up)

• 4 free-range eggs (the fresher the better)

• A splash of white wine vinegar for poaching

• Freshly ground black pepper

• Optional: chopped chives or parsley for garnish

Let’s Cook

1. Toast the Muffins & Warm the Protein

Lightly toast your English muffin halves until golden.
While they’re toasting, cook your bacon, ham, or turkey bacon in a pan until it reaches your ideal level of crispiness. Set aside.

2. Poach the Eggs

Fill a pan with water and add a splash of white wine vinegar. Bring it to a gentle simmer, not a full boil.
Use a spoon to create a gentle whirlpool in the water. Crack each egg into a ramekin, then slowly slide it into the centre of the swirl.
Poach for 2 to 4 minutes, depending on how runny you like your yolk.
Lift each egg out with a slotted spoon and let it drain on kitchen paper.

3. Make the Hollandaise

Place a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water).
Whisk the egg yolks until they start to emulsify, then add in the lemon juice.
Season with a pinch of cayenne and Maldon sea salt.
While continuously whisking, slowly drizzle in the warm melted butter until the sauce becomes smooth and creamy.
Keep warm until serving.

Myles’s Rescue Tip: If your Hollandaise starts to split, don’t bin it. Whisk in a splash of cold water or an extra yolk to bring it back.

4. Assemble Like a Pro

On each toasted muffin half, layer your crispy bacon or ham.
Top with a perfectly poached egg.
Spoon over a generous amount of warm Hollandaise sauce.
Finish with a crack of black pepper and a sprinkle of fresh chives or parsley.