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Mayo Eggs Benedict

20 mins
Serves 2

Print Recipe

1. Fry the Canadian bacon on each side until evenly browned.

2. Fill a large saucepan with about 3 inches of water, and bring to a simmer. Pour in the vinegar.

3. Carefully break the 4 eggs into the water, and cook for 2 to 3 minutes, until whites are set but yolks are still soft.

4. Remove eggs with a slotted spoon.

5. Melt the butter until bubbly in a small pan or microwave.

6. Blend the egg yolks, heavy cream, Sriracha Mayo, and salt until smooth

7. Place open English mullins onto the serving plates


8 slices bacon
4 large eggs
2 tsp white
2 English muffins
2 tbsp chopped parsley
Sriracha Mayo