In a Nutshell: Eggs Benedict

With Valentine’s Day approaching, we thought we’d share with you possibly one of the most impressive yet relatively quick breakfast recipes we could think of. Pair these eggs with almost anything, or serve a full portion on it’s own–the world is your nutshell.

Recipe (Inspired by Laura in the Kitchen):


  1. Difficulty: Medium

  2. Length: 5-10 minutes

  3. Keep in mind: Don’t feel bad if you break the sauce a couple times–it’s difficult.

  4. Why we made it: We felt fancy

  5. Why you should make it: It was the best homemade breakfast we’ve ever had

Ingredients (makes 1 serving, or 2 singles)

  1. 2 slices canadian bacon

  2. 1 english muffin, split

  3. 2 eggs

  4. ½ tsp (or just a splash) of distilled white vinegar

  5. generous pinch of salt

  6. 1 portion hollandaise sauce (needs hyperlink)

  7. chives, to garnish


  1. Pot to poach eggs

  2. Double boiler and whisk for the hollandaise

  3. skillet or toaster for the muffin and bacon

Let’s first make the poached eggs!

Add a generous pinch of salt and all the vinegar to a saucepan full of water and let it come to a boil.

To actually poach the egg:

1. Crack the egg into a separate dish

While your eggs are poaching, heat up a skillet with some oil and a small knob of butter. Once hot, lay down your canadian bacon (just to bring some color onto them).

Once they are well colored, remove from skillet.

Without cleaning your pan, add a bit more oil and butter and toast your muffins cut side down. This way, your muffins will be infused with the canadian bacon-y goodness.

Once that’s all ready, start assembling on a plate

Drown in hollandaise, garnish with chives, and….

That’s eggs benedict, in a nutshell!

Next up: “A new British survey has revealed that 9 out of 10 people like Chocolate. The tenth lies.” – Robert Paul