Jun 04 2026
Restaurants›Chez Temporel›Oeufs Bénédictines Recipe

Oeufs Bénédictines Recipe

Inspired by Chez Temporel
Time30m
Serves2

Jambon, bacon ou épinards Servis avec patates et fruits

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggs and Toppings

Potatoes and Fruits

Method

Preparation

  1. 1

    Prepare the Potatoes

    Boil the potatoes in salted water until tender. Drain and cut them into cubes. Optionally, sauté them in a pan with a little olive oil until crispy.

  2. 2

    Cook the Bacon or Ham

    In a skillet, cook the bacon until crispy or heat the ham slices until warmed through. Set aside.

  3. 3

    Poach the Eggs

    Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

  4. 4

    Toast the English Muffins

    Halve the English muffins and toast them until golden brown.

  5. 5

    Prepare the Hollandaise Sauce

    If using store-bought hollandaise, heat it according to instructions. If making from scratch, whisk egg yolks with lemon juice over a double boiler, then slowly drizzle in melted butter until thickened.

Assembly

  1. 6

    Assemble the Dish

    On each toasted muffin half, layer the choice of ham, bacon, or sautéed spinach. Top with a poached egg and drizzle hollandaise sauce over the top.

  2. 7

    Serve

    Plate the Eggs Benedict alongside the crispy potatoes and a side of mixed fruits. Enjoy your meal!

More from Chez Temporel