Dill Hollandaise Eggs Benedict 2 ways

Dill Hollandaise Eggs Benedict, Two Ways

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 eggs benny 1x


Really watch the heat when doing the hollandaise. If its too hot the eggs will scramble. If it starts to separate add a small icecube to cool the sauce.


Hollandaise Sauce:

  • 2 medium organic free range eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 100 g melted butter
  • 1 tsp fresh dill chopped
  • 1 tsp fresh chopped parsley
  • pinch of sugar


  • 1 portabello mushroom, sliced into thin slices
  • 2 tbsp e.v.o oil
  • 1 clove garlic, whole
  • 1/4 onion chopped fine
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • pinch of salt and pepper
  • Splash of white wine

Side Bacon:

  • 4 slices salt cured hickory smoked side bacon

Egg benny:

  • 4 organic free range eggs
  • 2 ciabatta buns
  • 2 tsp butter
  • 1 tsp white balsamic vinegar



  1. In a saute pan drizzle olive oil in.
  2. Toss in garlic and onion and saute for 2 minutes.
  3. Take sliced mushrooms and place in pan.
  4. Saute for10 minutes.
  5. Sprinkle in dried thyme, rosemary, fresh parsley.
  6. Pour in white wine and cook till all the wine has dissipated.
  7. Season with salt and pepper.
  8. Set aside.

Side Bacon:

  1. While mushrooms are cooking, place the slices of side bacon on a parchment lined cookie sheet. Place in a 350 degree F oven.
  2. Bake till nice and crispy about 12 minutes.
  3. Take out of oven and place on a paper towel.
  4. Set aside.

Water bath for poached eggs:

  1. Take a large deep saute pan and fill with warm water.
  2. Pour in white balsamic vinegar.
  3. Bring to a slow simmer.


  1. Take two bowls.
  2. Separate the whites from the yolks .
  3. Place yolks in a glass bowl.
  4. On the stove top fill a medium pot 1/4 full with water and bring to a simmer, low to medium heat.
  5. Pour lemon juice and dry mustard into glass bowl with yolks.
  6. Stir slowly and slowly add melted butter spoonful at a time.
  7. Continually stir till all the butter is in.
  8. When the hollandaise starts to thicken add in fresh dill, and a dash of the fresh parsley.


  1. While hollandaise is cooking, place eggs in water and vinegar bath.
  2. Poach for 5-7 minutes.
  3. With a slotted spoon spoon out eggs carefully and place on a warm dish.


  1. Take 4 bottom ciabatta buns and place in 350 f oven and toast till golden brown.
  2. Take out of oven and butter.


  1. Warm up bacon and mushrooms.
  2. Place bacon on 2 ciabatta, and mushrooms on the other 2.
  3. Carefully place poached eggs on top.
  4. Pour warm hollandaise on top.
  5. Dust with fresh cracked black pepper.
  6. Sprinkle with chopped parsley.
  7. Ready to serve.
  8. Enjoy!
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