My house

So keeping in mind I am measuring others on their eggs benedict, I felt it was appropriate that I make them myself and see how they taste when home made as a bench mark.

My first attempt and I can tell you I will certainly make this again as I made mistakes in the preparation.  J. Kenji López-Alt is a god as far as am concerned, I have made many recipes and they are always brilliant.  So when my husband came across this Foolproof 2-minute Hollandaise Recipe I had to try it. I did try it about 6 months ago but I didn’t have enough butter to make it again after I stuffed it the first attempt (I added the butter to quickly) so left it.

However since I didn’t get out this weekend due to plans I figured it was the perfect time to give this another go.


My husband did most of the extras for me, including cooking the bacon, making the toast and poaching the eggs. The above recipe calls for an egg yolk and lemon in a container that fits an immersion blender in.

the start

Add the melted butter very slowly.


Then (once you do it properly) you get this thick gorgeous sauce. It was not as runny as I would have liked, it may have been needing more butter or perhaps I blended it too long?  I am not sure but a couple more attempts will give me some more chances to test it out.

The sauce

The blender sort of got stuck in the cup I was using though, like the sauce was making a vacuum, so I had to get my husband to hold the container so I could move the blender and keep adding the butter in.  I need an extra hand or two.

Home made Benedict

Look at those little benes. We overcooked the eggs so there was no runny yolk, but that was our first time poaching eggs with the silicon cups we have.  We will know for next time to only cook them for about 2-3 minutes.

The sauce on its on was a little tart (which I like) and there was no curry after taste. The sauce was so easy to make. If you like Hollandaise but don’t want to whisk and risk, then I can suggest you do this method and enjoy it on everything you eat!

Fieste Restaurant, Craigieburn

We had a free morning so decided to head out to a new place and try their breakfast/brunch menu options, and you know what that means.

Eggs Benedict.

The restaurant offers food similar to La Porchetta (for the aussies) so we have decided we might try and head there for dinner one night and see what their other foods are like. A local Italian restaurant is always appreciated.

Fieste 1

They were brought out relatively quickly and looked ok.  If you wanted to be particular they served them on unbuttered bread and mot muffins which didn’t fit onto the plate as you can see in the picture above.  I am not one to usually worry about the presentation because at the end of it an empty plate is going to be the only evidence that you had either the best or worst eggs benedict.

I appreciated the full bacon rashers instead of the shortcut bacon (personal preference and an annoyance) which was cut up to be more manageable.  I always prefer when I have some parsley on my meals, I adore the slight flavour change, my preference is full parsley leaves as a garnish.  Don’t judge me for being a garnish-eater!

There was a nice amount of sauce and I whilst I did have a sight vinegar tang to it I also had the curry after taste.  The eggs were slightly overcooked with well cooked whites and no wetness however the yolks were just not runny enough.

Overall they were not bad and if you prefer less yolk these would be great for you!  You can check out their website here if you are in the area.

I am giving these guys a solid 3 eggs