Bacon and Eggs Benedict with Avocado

This quintessential breakfast favourite will be the star of any decadent brunch

Eggs Benedict


  • Four free-range eggs from your local farmer 
  • Two tbsp white vinegar 
  • One wholegrain organic English muffin 
  • 200g melted grass-fed butter 
  • Half organic avocado 
  • Organic lemon
  • Two pieces of free-range bacon rashers 
  • Salt and pepper to taste


  1. To make hollandaise sauce combine one tbsp white vinegar and two egg yolks in a food processor on high speed, slowly adding in the hot melted butter. Add lemon juice, salt and pepper to taste and set aside until needed. 
  2. Poach the eggs. Fill a saucepan two-thirds full of water and add a splash of white vinegar. 
  3. Bring water to a boil on high heat, then reduce to a medium-low heat. Stir the water until a whirlpool forms. 
  4. Break one egg into a shallow dish or teacup, then slowly slide into the water. Repeat immediately with second egg. 
  5. Poach without stirring for three-four minutes, depending how you like your eggs cooked. 
  6. Scoop eggs out of the water with a slotted spoon and tap onto a tea towel to remove excess water. 
  7. While eggs are poaching, cut the English muffin in half and toast. 
  8. Fry bacon in a medium pan over high heat until crispy. 
  9. Time to plate up! Place one piece of crispy bacon and one poached egg on each side of the toasted English muffin. 
  10. Reheat the hollandaise sauce for 10 seconds at a time in the microwave. Be careful not to overheat and split the sauce. Spoon over eggs and finish off with cracked pepper. 
  11. Slice half an avocado on the side, try fanning it out for something a little fancy!