Kego’s Benedict

When I go out to brunch with friends, it’s no mystery what I’m going to order. Ask any of my friends and they will tell you I am going order the Eggs Benedict, my favorite thing to eat on a Sunday.  From the oozing Hollandase sauce to the popping of the egg yolk, I can easily say this is one of my favorite recipes. May I introduce you to Kego’s Benedict, my  take on the Eggs Benedict.  I hope you enjoy it as much as I do.

Kego’s Benedict
Kego’s Benedict without spinach and tomatoes


8 eggs

2 Tbsp of lemon juice

4 english muffins

1/2 stick of butter melted

1/4 tsp of salt

1/4 tsp of black pepper

8 strips of canadian bacon

1 cup of spinach

1/2 of a large round tomato

4 Tbsp of white vinegar

dash of chives for garnishing

1/4 cup of grated parmesan

  1. Making of the hollandaise sauce: You will need a glass bowl, a pot, and a whisk.(make sure your glass bowl can fit comfortably on the pot ) Fill a regular large pot with water, making sure that your glass bowl does not touch the water. In a large glass bowl, whisk 4 egg yolks, 1 tbsp of Vinegar, and 2 tbsp of lemon juice. Bring the water to a gentle simmer. Place the glass bowl over the pot and begin to whisk gently.
  2. Begin to add your melted butter slowly in a dashing movement. Continue to whisk slowly until you have a thick consistency. If it gets to thick add 2 tbsp of water into the egg mixture. Whisk in a dash of salt, and then remove from heat. Place a lid on pan to maintain the warmth.
  3. In a separate pot, boil some water, add 1 tbsp of vinegar. To poach your eggs, once the water in boiling crack your egg into the pot. let boil for 1-3 minutes depending on your preference. Remove from water and set aside
  4. Sauté spinach in a pan with ½ a teaspoon of oil or 2 minutes , also start browning your Canadian bacon for 2 minutes.
  5. Slice tomato in ½ inch length and fry in a pan, for 2 minutes, Sprinkle parmesan
  6. Toast your English muffins, on the muffin place 2 strips of Canadian bacon, followed by the sautéed spinach, tomato , then the poached egg. Drizzle the hollandaise and add chopped chives on top. (tip : if your hollandaise is still thick add tbsp of water and whisk quickly)
  7. Enjoy







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