Eggs Benedict with Crispy Bacon and Grilled Mushroom

Serves 2

  • 4 rashers of lean middle bacon, all visible fat removed
  • 2 large field mushrooms
  • 2 medium eggs

For the hollandaise sauce:

  • 1 egg yolk
  • 1 tablespoon water
  • 100g light butter
  • juice of 1/2 lemon
  • pinch of cayenne pepper
  • pinch of salt
  1. Remove all visible fat from the bacon. Place bacon and mushrooms under a medium grill until crispy, turning when required.
  2. To make the hollandaise sauce, place the water and egg yolk into a stainless steel or glass bowl and place over a saucepan of simmering water, ensuring the base of the bowl doesn not touch the water. Whisk the ingredients until creamy.
  3. Remove bowl from the pan and add the butter and whisk until thick.
  4. Add lemon juice, cayenne pepper and salt and place the bowl back over the pan of hot water to keep warm.
  5. Bring another saucepan of water to simmering, add a splash of vinegar and create a whirlpool by whisking or stirring in one direction. Crack one egg into the centre of the whirlpool and cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk.
  6. Remove the bacon and mushrooms from the grill and position in middle of plate. Using a draining spoon remove from boiling water and place a poached egg on top of the bacon.
  7. Drizzle 2-3 tablespoons of hollandaise sauce over the egg and serve immediately.

342 Calories per serving.

12 Reviews


Tue Feb 19, 2019 at 10:08 PM

One of the first meals we tried from the website and were amazed - this recipe and the others have all been fantastic. For those having drama making poached eggs, you have got to get the décor egg poacher. It poaches 4 eggs in 1 minute 20 seconds in a microwave and they always come out perfect! So simple to use, fabulous tool for the kitchen. I think the part number might be 2250, not sure. Just Google it....

Wed Feb 18, 2015 at 10:17 PM

Just a correctipn - I added the egg without the shell to the mug of water :)


Wed Feb 18, 2015 at 10:15 PM

This dish has an amazingly easy cheat for anyone looking! I suck at poaching eggs (every attempt I have had has ended with gross egg soup...) so I put boiling water into a mug (no higher than the top of the full egg) and place the egg into the water, microwave for 45seconds - 1 minute :) Done! (you can also do the hollandaise sauce this way - egg and water in for 15 seconds, whisk, add soft butter, 15 seconds, whisk, add flavouring, whisk and you are good to go!) Haven't tried the mushrooms or bacon in the microwave though.... I left mine in to grill while the microwave was doing all the work :)


Wed Nov 19, 2014 at 11:10 AM

kbutters62, if you don't like mushrooms you could simply substitute with any other allowable vegetable (see our list of friendly foods here: We'd recommend something like tomato (sliced in half and cooked in a frying pan to your liking) or baby spinach. For a gourmet yet quick and simple side dish, sauté baby spinach in a sauté pan or skillet on the stove. Gently toss spinach in a pan with a little bit of olive oil until wilted. For a flavour kick, sauté minced raw garlic in the pan before adding the spinach. Sauteed spinach teams up especially well with fish and chicken dishes. Enjoy!


Mon Nov 17, 2014 at 4:04 PM

What can you substitute for mushroom, as I cannot eat them? Thanks


Sun Aug 31, 2014 at 1:18 PM

Just had this for Sunday brunch! Delicious :0)


Mon Nov 04, 2013 at 4:28 PM

I used 1 tablespoon of water and it was loverly


Sun Nov 03, 2013 at 5:08 PM

Loved this


Sat Nov 02, 2013 at 4:45 PM

Thank you Aussiespecial :)


Sat Nov 02, 2013 at 4:12 PM

RE step 2 - How much water do you use to combine with the egg yolk for the sauce. You ingredients list does not list any water????


Sat Nov 02, 2013 at 3:37 PM

Hi Swancat - yes there is such a thing as light butter. I use Devondale "Our Light One" for dishes that call for butter or margarine. Check it out :)


Sat Nov 02, 2013 at 7:06 AM

Light butter? Is there such a thing?

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