Egg Benedicts

Latino Bella's Collection
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Western
Servings 2 people


  • 2 egg
  • 4 muffins
  • 4 thick slabs of bacon
  • 2 tsp lemon
  • 2 egg yolks
  • 1 tbsp Latino Bella Extra Virgin Olive Oil
  • 1/4 tsp orange zest
  • 1/2 tsp Minced fine herbs (according to your preference): dill, chives, tarragon.


  • Try making the Hollandaise sauce from scratch so it is a bit healthier. To do so, create a double boiler by boiling some water and placing another bowl above the boiling pot. Add 2 egg yolks, the lemon juice and the orange zest. Mix it for approximately 3 minutes until the mix acquires a creamy texture. Slowly add in 1tbsp Latino Bella Extra Virgin Olive Oil. Season with salt, dill, chives and tarragon
  • Then line a small bowl with saran wrap and brush it with Latino Bella Extra Virgin Olive Oil. Add the egg, salt and close the packet. Submerge it in boiling water for 3 minutes. Another option is to cook the eggs in a strainer to remove the excess water. Let cook for 3 minutes in water, which has been brought to its boiling point, but with the heat off so they do not break apart.
  • Cook the bacon on both sides in a pan without oil. Toast the bread in a toaster.
  • Put egg and bacon on top of the bread. To finish, cover with the Hollandaise sauce, garnish with a sprig of dill and you can accompany it with a salad with Latino Bella Extra Virgin Olive Oil to give it a special touch. Serve with salad
Keyword Egg, Extra Virgin