Scrambled Eggs Benedict

Saturday 24 December 2016

I love Eggs Benedict.  Its such a simple dish and yet at the same time it feels so special . .  toasted english muffin topped with some bacon, an egg and hollandaise sauce.  

Yum!  Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that.  It uses softly scrambled eggs, and it is delicious!   

This is the perfect holiday morning breakfast!

Toasting English muffins beneath a grill  . . .  simple.  Check.

Grilling some back bacon . . .  simple.  Check.

Topping the bacon on the muffin  . . .  delicious softly scrambled eggs.  

So simple to do, and so very tasty.  It's easy to do the whole lot all at once.  Check.

A final gilding of Hollandaise sauce . . .  not so simple to do, unless of course you buy it ready made.  I had some lovely ready made pouches from Christian Potier and they worked very well.  

But if you want to make an easy hollandaise from scratch, blender hollandaise is the way to go.  There is a great recipe on Simply Recipes.  This is the one I use.  Its easy to follow and always turns out.  Check.

If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this.   Your family will love this and you will love the ease of creating it.  

It makes the perfect Christmas morning holiday breakfast.  Or any special occasion breakfast for that matter! 

Elegant, delicious,  and yet . . .  so very simple.

*Scrambled Eggs Benedict*
Serves 4
A simple and yet special breakfast for a special morning that won't stress you out.  It tastes and looks like you spent all day, but is so simple.  Who knew elegant could be so simple!  

8 large free range eggs
120ml milk (1/2 cup)
1/8 tsp black pepper
2 TBS butter
1 jar (7.5 ounces) prepared hollandaise sauce
8 slices back bacon
4 English muffins, split and toasted, kept warm
paprika and chopped parsley to garnish if desired 
Scrambled Eggs Benedict

Beat the eggs, milk and pepper together in a bowl until well blended. 

Melt the buter in a large nonstick skillet over medium heat.  Once it begins to foam, pour in the egg mixture.  Let set just until it begins to set on the bottom and around the edges, then begin to lie the cooked portion with a wooden spatula so that the uncooked portion can flow underneath.  Repeat until the eggs are softly cooked.  No stirring needed.  They will be thickened through and yet still moist and fluffy.  

Keep warm. 

Grill the back bacon until cooked through.   Heat the hollandaise sauce in th microwave on high for about a minute. 

Lay two toasted muffin halves on each of four plates.  Top each with one slice of bacon.  Divide the scrambled eggs between each muffin half, about 1/3 cup on each.  Spoon the hollandaise sauce over top and garnish with a sprinkle of paprika and parsley if using.  Serve immediately.  Enjoy!

Scrambled Eggs Benedict

 Now where is my fork  . . . . mmmm . . . .  Bon Appetit!

Note:  If you can't find a jar of good Hollandaise sauce there is a really fabulous recipe to make your own quick and easy Hollandaise sauce here that I highly recommend!


  1. What a great Idea...I love eggs..Jamie made some poacjed eggs on a channel everyone gets as a trial:( I'll be sad when it is over.I want to see you on the GBBS..I bet there is a way around your prof cooking?

    Have a lovely lovely day ..

    1. Thanks Monique! Thanks for your faith in me! Far too much hassle for me a this stage in life! Xo

  2. What a tasty breakfast. I can almost smell it right now. Another great recipe

    1. Thanks Linda, what I love about it is it's simplicity! (Plus it is delicious.) xo

  3. Dear Marie,

    Eggs Benedict is one of my favorite breakfasts, but I've never had the guts to make it myself. When I saw your recipe for Scrambled Eggs Benedict, I immediately knew I had to make it. I did last night for dinner, following your recipe exactly and, as usual, it was GREAT! Since I live in the southern United States, I served it with breakfast sausage patties and stoneground grits. DELICIOUS! I debated on switching the scrambled eggs for poached or fried, but decided to remain faithful to your recipe since you've never let me down. My wife also agreed that this was something we would enjoy more often.

    As always, I've let a generous donation to repay you for your free cooking lessons. I encourage others to do likewise. You have expressed the desire to someday see Italy, Greece, and Spain. I say, "Let's make it happen!"

    P.S. I hope your tummy is better. Good cooks shouldn't have stomach pobluems!

    1. I am finally feeling much better William. Thank goodness! That was a particularly nasty bout! I am so happy you made this version of eggs benedict and that you both enjoyed it as much as you did. It is easily one of my own personal favorites. Love your additions. I used to make grits for my boss's I cooked for at the Manor. They were from Mobile. Shrimp and Grits were a favorite supper dish for them. Once again, many thanks for your generosity! xo


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