How to: Eggs Benny at Home

Whenever we go out for breakfast with friends, it seems like the meal of choice is Eggs Benedict; that tasty dish consisting of the perfectly poached egg on an array of delicious meats and veggies, all arranged on a crispy piece of English muffin (or toast) and covered by a thick and rich sauce.  Decadent to say the least! While you can easily make it at home with one of those powdered (and slightly questionable) Hollandaise mixes, you may be surprised to know that you can also make it from scratch in practically the same amount of time.  Using some of Victoria’s finest ingredients, whip up a batch of bennies to suit anyone’s fancy. Clear your weekend plans—you’re making brunch!

ingredients top down two

whisk yolks

Basic Hollandaise

Recipe: serves 2

2 free range eggs

2 Tbsp. unsalted butter

1 tsp. lemon juice

pinch sea salt

up to another tsp. of lemon juice to taste

dash of Tabasco sauce

eggs top
add lemon
add butte slowly

making holl sauce wide


1. Begin by melting the butter on low heat in a small pot, being sure that it does not brown.

2. Separate your eggs, reserving the whites for a later use.

3. In a medium glass or metal mixing bowl, mix the yolks with the 1 tsp. lemon juice and the pinch of sea salt. Whisk until smooth.

4. Place the egg mixture on top a pot of gently boiling water (a bain marie) and, while whisking constantly, heat until the egg mixture until it thickens to stiff peaks (around the thickness of mayonnaise).

5. The next step is the trickiest, but with a little patience and care, it turns out perfectly! If you simply add the melted butter to the eggs, you will end up with a curdled mess.  To emulsify the eggs into a creamy sauce, slowly add the melted butter, whisking the mixture while you pour.

6. Add a squeeze more lemon juice to taste and a drop of Tabasco for flavour.

7. If the sauce gets to thick, simple add a couple of drops of water before serving —or, if you have some white wine open, a small splash is a nice alternative to the last bit of lemon juice.


classic new york

The Classic New Yorker

Recipe: Serves 2

4 slices pancetta from Choux Choux Charcuterie

4 free range eggs

1 tomato, sliced (this time of year look for ones grown in Saanich)

2 whole grain English muffins

prep classic new york benny wide


dressing classic benny


spicing up classic new york


1. Begin by filling a sauce pan 3/4 full with water, and bring to the boil.  Turn the heat down to a simmer, and add a splash of vinegar (about one teaspoon).

2. Meanwhile, toast your English muffins and fry the pancetta in a medium pan until crisp.

3. Once the water is at a simmer, stir it gently in a circle so that the water is moving in a light vortex.  Now crack the four eggs into the moving water.  This will prevent the eggs from sticking to the bottom of the pot. Cooking time will vary, but it should take around 1.5 to 2 minutes for a medium-soft poached egg.  (The white should be solid, but there will still some jiggle left in the yolk).

3. Arrange a couple of slices of tomato and a piece of pancetta on each half of toasted muffin and top each with a poached egg. Finally, add the hollandaise and some freshly ground pepper.

pasific benny

The Pacific Benny

Recipe: Serves 2

100 grams wild smoked salmon from Finest At Sea

4 free range eggs

1 bunch local spinach

2 whole-wheat sesame bagels from Mount Royal Bagel Factory

hand-full fresh dill, chopped

1 tsp. capers


1. Cook eggs as instructed above.

2. Meanwhile, toast bagels. Lightly sauté the spinach in a pan until wilted (season lightly with salt and pepper).

3. Arrange the spinach on the toasted bagel halves. Top with the smoked salmon and the poached eggs. Garnish with chopped dill and the capers.


Moss Veggie Side

The Moss Street Veggie

Recipe: Serves 2

1 cup sliced local patty pan squash

6-8 leaves kale, chopped

2 cloves garlic, sliced (or 4 cloves, if you’re like me)

1 1/2 tsp. grainy mustard

4 slices good quality whole-wheat sourdough—try Fry’s Red Wheat or Wild Fire Bakery

basil to garnish


prep for moss veggie cooking vegg for moss veggie


Moss Veggie no egg
Moss Street Sauce

Moss Steet Benny Top


1. Cook eggs as instructed above.

2. Meanwhile, add a slash of olive oil to a frying pan set to medium. Sauté the patty pan squash until it begins to brown, add the chopped garlic and kale and season. Cook until kale wilts.

3. Toast the sourdough.

4. Arrange the veggies on top.

5. Mix the grainy mustard into the hollandaise sauce.

6. Arrange the poached eggs on top of the veggies and garnish with the sauce.


Mount Royal Bagel Factory

Address: 6-1115 North Park Street, Victoria BC V8W

Phone: 250-380-3588


Choux Choux Charcuterie

Address: 830 Fort Street, Victoria BC V8W 2H6

Phone: 250-382-7572





Finest At Sea

Address: 27 Erie Street, Victoria, BC V8V 1P8

Phone: 250-383-7760





Wild Fire Organic Bakery

Address: 1517 Quadra Street V8W 2L3

Phone: 250-381-3473





Fry’s Red Wheat Bread Bakery

Address: 416 Craigflower Road V9A 2V8

Phone number: (250) 590-5727

Website address: 


Written By:

Sophie MacKenzie is a food enthusiast through and through. When she isn't busy working early mornings shifts at a local bakery, she can be found creating and photographing original recipes for her wholefoods centred blog. Her ...

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