My Cheaters Eggs Benedict

ED: Sorry I’ve been MIA for more than a week! I’ve got every foodie’s WORST nightmare, yes WISDOM TOOTH EXTRACTION followed by a week of fever and tonsillitis infection D: So I pretty much ate white porridge everyday. Time for some REAL food. I made a the simplest eggs benedict. Which prolly would taste exactly the same, but 10 times easier to make cause instead of poaching the egg, I just bake the whole damn thing. Like a dirty cheater (: Now guys who wanna impress partners in bed, as in, with breakfast of course, pay attention.

Serves 3


  • 3 Brioch/ 3Thickly Sliced Bread/ 6 Slices Normal Or Raisin Bread(which ever you like)
  • 3Egg, and 1 Egg Yolk (for hollandaise sauce)
  • 50g Unsalted Butter
  • Mozzeralla Cheese
  • 9 slices Parma ham/6 slices Bacon
  • Chives
  • Salt, Pepper
  1. Toast the bread once first for about 2-3 minutes till its slightly crusty while melting the butter.
  2. Once butter has melted skim the foamy milk(scum) off the butter and spoon onto the toasted bread.
  3. To make Hollandaise Sauce, separate a yolk from an egg and add to a mixing bowl.
  4. Slowly pour the melted butter to the egg yolk a little at a time while whisking till all the butter and yolk emulsified(combined) in your hollandaise sauce. Season with salt and pepper and a squeeze of lemon juice.
  5. Place Bread on tray and using the parma ham/bacon create a “nest” to contain the egg like in the picture above.
  6. Crack an egg into a bowl and slowly pour it into the “nest”. Top with mozzeralla cheese and spoon a tbl spoon of Hollandaise Sauce over.
  7. Toast/bake for 4-5 mins till the cheese melts or till ham/bacon is slightly browned.
  8. Serve with lemon wedge and sauteed mushrooms with garlic or tomatoes, garnish with chopped chives.

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