Chef reveals the easy trick to nailing the right cafe-style Eggs Benedict at house

Chef reveals the easy trick to nailing the right cafe-style Eggs Benedict at house – and the best way to get runny eggs each time

  • Younger chef, 20, shares the best way to make a tasty cafe-style Eggs Benedict at house
  • Morgan Hipworth creates his personal hollandaise sauce utilizing a easy methodology 
  • He completely poaches his eggs for 3 to 5 minutes till the yolk is runny 
  • Morgan assembles the dish on muffins with ham, poached eggs, sauce & chives










A younger bakery proprietor has shared the best way to make an Eggs Benedict at house that’s certain to impress the entire household at breakfast time.  

Morgan Hipworth, 20, from Melbourne, cooks the dish in true cafe model with a easy methodology and traditional substances. 

To make the hollandaise sauce Morgan first melts 125 grams of butter in a saucepan and with a spoon removes milk solids that float to the highest.

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He cooks the dish in true cafe style with a simple method and classic ingredients

To make the Eggs Benedict Morgan first melts 125 grams of butter in a saucepan and with a spoon removes milk solids that float to the highest

As soon as the butter has melted he units up a double boiler, by inserting a warmth proof bowl over the saucepan, and provides salt, vinegar and water to the bowl.

He then provides two egg yolks into the bowl and whisks the combination over a low warmth for 3 to 5 minutes till it’s pale and thick.

To complete the hollandaise sauce Morgan removes the bowl from the warmth, whisks within the melted butter, provides a pinch of cayenne pepper and sits it apart. 

Once butter has melted he sets up a double boiler and adds salt, vinegar and water to the bowl

He adds two egg yolks to into the bowl and whisks the mixture for three to five minutes until thick

To complete the hollandaise sauce Morgan removes the bowl from the warmth, whisks within the melted butter, provides a pinch of cayenne pepper and sits it apart

The younger chef then locations a pot of water onto the range, provides in two tablespoons of white vinegar and brings it to the boil.

Morgan drops his eggs into the water and lets them poach for 3 to 4 minutes for a runny yolk. 

As soon as the eggs are prepared Morgan toasts two English muffins in a pan with oil and locations them onto a plate when golden.

Morgan then drops his eggs into the water and lets them poach for three to four minutes for a runny yolk

he adds three slices of ham to each of the toasted muffins and then places a poached egg directly on top

To complete he generously tops the eggs with the do-it-yourself hollandaise sauce, chopped chives, salt, pepper and digs in instantly

Morgan’s Eggs Benedict ingredient record: 

Hollandaise sauce:

  • 125g Butter
  • 2 Egg yolks
  • Pinch of salt
  • 1tsp White wine vinegar 
  • 1tbsp Water
  • Pinch of cayenne pepper 

The eggs:

  • 4 Eggs 
  • 2tbsp White vinegar     

To serve:

  • 2 English muffins, halved 
  • 1tbsp Chives, finely chopped
  • 6 Slices of ham
  • Pinch of salt and pepper 
  • Splash of olive oil 

Subsequent he provides three slices of ham to every of the toasted muffins after which locations a poached egg instantly on high of every. 

To complete he generously tops the eggs with the do-it-yourself hollandaise sauce, chopped chives, salt, pepper and digs in instantly. 

The younger chef’s recipe has acquired greater than 230,000 views with hundreds of feedback from foodies who cannot wait to make the breakfast dish themselves.  

The young chef's recipe has received more than 230,000 views with thousands of comments from foodies who can't wait to make the breakfast dish themselves

The younger chef’s recipe has acquired greater than 230,000 views with hundreds of feedback from foodies who cannot wait to make the breakfast dish themselves

‘Eggs Benedict is my favorite order after I’m out for breakfast. Positively attempting this,’  a girl wrote.

‘This appears to be like merely mouth-watering! Yum, I believe I am going to give it a go myself,’ a foodie wrote. 

‘These eggs look good! I at all times love my eggs benny with smoked salmon… Scrumptious,’ one other wrote.   

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