Egg Benedict

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

For the egg Benedict, the water is brought to the boil in a small, as high as possible pot and then the vinegar is added. Chop the parsley. Now leave out the bacon and toast the bread rolls. If you take ready-made hollandaise, heat it up briefly and then set it aside.
Now create a strudel in the vinegar water with a spoon and then poach 1 egg one after the other. To do this, place the egg in the center of the water and let it sink down, then cook for 2 - 3 minutes at simmering temperature and drain on a piece of kitchen roll.
Finally, put some hollandaise on the lower half of the bun, sprinkle with salt and pepper, place the egg on top and then sprinkle with a little parsley. Then place a slice of bacon on the egg and cover with the toast roll lid.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.