Eggs Benedict
Eggs Benedict

This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -

I know, I know, Eggs Benedict is what we only eat when we're out at a restaurant and want something different, right?  Too much hassle to make at home, right?  Not right.

It's easier than you perhaps think. Follow along and you'll see.


5 eggs, 3 separated

8 Tablespoons butter

Juice of 1 fresh lemon

Bacon or thinly sliced ham (I prefer the ham)

1 English Muffin

1 tablespoon white vinegar

½ teaspoon cayenne pepper

parsley for garnish


Add water to a saucepan or small frying pan and bring to gentle rolling boil. Add white vinegar to boiling water. (vinegar keeps the egg whites from separating too much)

Melt butter in ovenproof measuring cup or similar. (you the want the butter to be very hot)

Separate 3 eggs and add yolks to mixer or blender. A hand held electric blender combined with a 12/240 volt car inverter can be a real asset on a camping trip. If you don't have one it looks like you're doing it the old fashioned way. Beat it like mad with a whisk. You'll need to do this step first and keep this easy Hollandaise sauce warm while you finish up the eggs and toast.

Add remaining two eggs to a small bowl.

Gently slide the two eggs into the boiling water. 4 minutes for soft poach, and 6 minutes for medium poach.

Begin toasting the split English Muffin.

Turn the mixer on high and beat eggs until beginning to foam. Then, in a thin stream, add the butter to the eggs while the mixer, or blender, or food processor is on high speed. Add cayenne and lemon juice and continue to beat on high for a minute or two.

Lay toasted English Muffin on a plate, layer with bacon or ham, lay one poached egg on each muffin, and drizzle with the Hollandaise sauce. Garnish with a bit of parsley. That's it. Enjoy!

Looking for an easy camp bread to soak up the Hollandaise? Try making - Naan.


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