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Egg & Bacon Benedict with Soy Hollandaise


  • 1 tablespoon rice wine vinegar
  • 2 egg yolks
  • 150g butter, melted, cooled
  • 1 tablespoon lemon juice
  • 60ml Kikkoman soy sauce
  • 4 eggs
  • 100g streaky bacon
  • 2 English muffins, cut in half
  • Avocado, thinly sliced, to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Egg & Bacon Benedict with Soy Hollandaise


  1. For the hollandaise sauce, combine the vinegar and egg yolks in a food processor, very slowly adding the butter. Add lemon juice and soy sauce. Transfer to a bowl, cover and leave to sit. ( You can use a prebought hollandaise, just mix in the soy sauce in a blender and heat as normal)
  2. To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt. Bring to a boil, then reduce to medium-low heat. Stir the water until a whirlpool forms. Break the egg into a saucer, and then slide into the water. Cook, without stirring for 3-4 minutes, depending on desired consistency. Remove to a plate with a slotted spoon. Repeat with remaining eggs.
  3. Cook bacon in a frypan or the oven, cook to the desired texture.
  4. Toast English muffins until golden brown. Top with bacon, avocado and eggs. Drizzle with soy hollandaise sauce. Serve.
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