Mary Berry Eggs Benedict Recipe

Mary Berry Eggs Benedict is a classic and indulgent brunch dish popular for its combination of crisp bacon, soft poached eggs, and rich, buttery hollandaise sauce. Ideally, the components should be kept warm while assembling so everything hits the plate at the perfect temperature.

Mary Berry Eggs Benedict Ingredients

For the Base

• 8 lean back bacon rashers, rinds removed
• 2 English muffins, halved
• Butter, for spreading

For the Poached Eggs

• 4 fresh large eggs
• Splash of vinegar (optional, for poaching water)

For the Hollandaise Sauce

• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 3 egg yolks, at room temperature
• 125g (4 oz) unsalted butter, melted
• Salt and freshly ground black pepper
• Fresh flat-leaf parsley, to garnish

How To Make Mary Berry Eggs Benedict

1. Cook the bacon: Preheat the grill (broiler) to high. Place the bacon rashers on the grill pan rack, about 7 cm (3 in) from the heat. Grill for 5–7 minutes until the fat renders and the bacon is crisp and golden. Keep warm in a low oven or covered with foil.
2. Toast the muffins: Toast the cut sides of the muffin halves under the grill until golden brown. Keep them warm.
3. Start the Hollandaise: Put the lemon juice and white wine vinegar into a small heatproof bowl. Add the egg yolks. Whisk vigorously with a balloon whisk until the mixture is light, frothy, and pale.
4. Thicken the sauce: Place the bowl over a pan of simmering water (ensure the bowl doesn’t touch the water). Whisk continuously until the mixture thickens slightly. Remove the bowl from the heat. Gradually pour in the melted butter in a slow, steady stream, whisking constantly until the sauce is thick, glossy, and creamy. Season with salt and pepper. Keep warm over the pan of hot water (off the heat).
5. Poach the eggs: Bring a large pan of water to the boil. Lower the heat so the water is just simmering (a rolling boil will break the eggs). Crack each egg into a cup or saucer first. Swirl the water gently to create a vortex, then slide the eggs into the water one by one. Simmer for about 3–4 minutes until the whites are set but the yolks are soft. Lift out with a slotted spoon and drain on kitchen paper.
6. Assemble: Butter the warm muffin halves. Place two rashers of crispy bacon on each muffin half. Top carefully with a poached egg. Spoon the warm hollandaise sauce generously over the egg.
7. Serve: Garnish with a sprig of fresh parsley and serve immediately.

Recipe Tips

• Fresh eggs are vital: For poaching, the fresher the egg, the better it holds its shape. Older eggs have watery whites that will spread into wisps in the pan.
• The Hollandaise technique: Adding the melted butter slowly off the heat gives you control. If you add it too fast or if the eggs get too hot, the sauce will split.
• Poaching tip: If you are nervous about poaching, you can add a splash of white vinegar to the water. This helps coagulate the egg white faster, keeping the egg neat.
• Timing: This dish is all about timing. Have your plates warming in the oven while you make the sauce, so the bacon and muffins don’t go cold.

What To Serve With Mary Berry Eggs Benedict

• Roasted Tomatoes: Oven-roasted vine tomatoes add sweetness.
• Mushrooms: Sautéed mushrooms are a great side.
• Hash Browns: For a full American-style breakfast.
• Fruit Juice: Freshly squeezed orange juice or a Mimosa.

How To Store Mary Berry Eggs Benedict

• Serve Immediately: This dish does not reheat well. The sauce will split, the eggs will harden, and the bread will get soggy. It must be made fresh.
• Prep Ahead: You can make the hollandaise up to 1 hour ahead and keep it warm in a thermos flask.

Mary Berry Eggs Benedict Nutrition Facts

• Calories: 602kcal
• Protein: 28g
• Carbohydrates: 24g
• Fat: 45g
• Saturates: 22g
• Sugar: 2g
• Salt: 2.5g

Nutrition information is estimated per serving (1 muffin half with toppings).

FAQs

Try More Recipes:

• Mary Berry Spanish Omelette Recipe
• Mary Berry Mexican Omelette Recipe
• Mary Berry Asparagus and Quails’ Egg Salad Recipe