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Eggs Benedict with Bacon & Sage
Eggs Benedict with Bacon & Sage

From deliciously crispy bacon to heavenly hollandaise sauce, this elegant, well-loved classic is always a breakfast winner!

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves: 4



Eggs Benedict


200 g

Eskort Shoulder Bacon


English Muffins


poached eggs

5 g


45 ml (3 T)



salt and pepper, to taste




egg yolks

125 ml (½ C)



lemon, juice

15 ml (1 T)

hot water



2.5 ml (½ t)

black pepper


Hollandaise Sauce

  • Prepare a double-boiler by placing a heatproof bowl over a pot of gently simmering water. The bowl should not touch the water.

  • Melt the butter in a saucepan over a low heat, then stir in the water and black pepper. Remove from heat.

  • In a mixing bowl, vigorously stir the egg yolks and lemon juice together using a whisk.

  • Pour the egg mixture into the heatproof bowl and continuously whisk, adding the butter mixture extremely slowly.

  • Whisk continuously until a thick, creamy sauce forms.

  • Season with salt to taste and remove from the heat.

Eggs Benedict

  • Cook the bacon in a frying pan over moderate heat until crispy.

  • Sprinkle with sage and remove from the heat.

  • Slice the English muffins in half and toast them until golden brown.

  • Butter the hot muffins, then top with bacon and sage.

  • Add poached eggs and generous spoonfuls of hollandaise sauce.


  • Garnish with fresh herbs and serve.


  • This recipe contains wheat (gluten) and dairy (lactose).


  • Butter (contains lactose): Use clarified butter (ghee) or coconut oil.

  • English muffins (contains gluten): Use gluten-free English muffins or bread.

Recipe Meal Types: - Breakfast - 30 Minute Meals
The following product can be used with this recipe:
Eskort Shoulder Bacon

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