Eggs Benedict

Having a complete and healthy breakfast is now easier than ever for those who can work from home. Take the time to enjoy the first meal of the day and recharge your batteries. Try our Eggs Benedict to brighten up your Monday morning or at your next stay-at-home Sunday brunch.


15 min.


10-12 min.




4 eggs

2 English muffins

8 bacon slices

½ cup microgreens


Hollandaise Sauce:

½ cup melted butter

3 egg yolks

1 tbsp. lemon juice

Pinch of mustard powder


1. In a double boiler, whisk together the butter, egg yolks, lemon juice and mustard. Cook over simmering water for 10-12 minutes or until the sauce thickens.

2. Fill a saucepan with 4 inches of water and heat until the water simmers gently. Break the cold eggs into a small bowl and carefully slip them into water (one egg at a time). Cook for 3-5 minutes and remove the eggs with a slotted spoon.

3. Toast the English muffins and deposit in plates. Add the microgreens, bacon, eggs and hollandaise sauce. Serve immediately.