Easy Eggs Benedict with Bacon

Easy Eggs Benedict with Bacon

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Poached eggs and crispy bacon served on English muffins with a creamy white sauce.

  • Recipe serves6
  • Preparation time2 minutes
  • Cooking time20 minutes


  • 1 sachet KNORR Classic White Sauce
  • 250 g Streaky bacon
  • 6 Eggs
  • 1 cup Milk
  • 1 Pinch Cayenne pepper
  • 3 English muffins, halved and toasted
  • 15 ml Butter
  • 1 tbsp Chopped parsley to garnish


  • Slice the English muffins in half and toast under the grill until lightly golden brown.
  • In a hot pan fry bacon until crisp and golden brown.
  • Poach 6 eggs in an egg poacher.
  • Arrange the toasted muffin halves on six breakfast plates. Top each one with bacon and poached egg.
  • Prepare the KNORR Classic White Sauce following packet instructions, using hot milk rather than water for a creamier taste and stir in the butter to combine.
  • Pour over the egg to coat nicely.
  • Sprinkle with cayenne pepper and parsley.