Eggs Benedict with Simple Hollandaise Sauce

Posted by Jim Rolfe on

Inspirations: Too fancy of a breakfast for our family of 5 growing up – especially three bucked toothed boys, but the quick hollandaise sauce was inspired by my mon – Bonnie “BB” Bell.

Serves: 2


  • 2 large eggs
  • 1 English muffin or any sliced bread
  • ½ of an avocado – sliced
  • 4 slices of bacon – crisp, sausage or Canadian bacon
  • 2 slices of American cheese
  • Pinch of Rolfe Rub


  • ¼ stick of butter
  • ½ of a lemon – juice
  • 2 T. of mayo
  • ½ T. of yellow mustard
  • 1 tsp of sriracha sauce
  • Pinch of Rolfe Rub


  • Cook bacon or sausage until crisp
  • Toast each half of the English muffins or bread
  • Fry or poach eggs – you want to make the yolk a bit runny – (if your spouse or guest don’t like their yolk runny, then stop and pour them a bowl of cereal.


  • In a saucepan, melt butter and turn heat off
  • Add lemon juice, mayo, mustard and sriracha
  • Pinch of Rolfe Rub
  • Wisk until smooth and thick.
  • (if too tart, add mayo – if not tart enough, add mustard)


  • Bottom layer – toasted muffin halves
  • Bacon or sausage
  • Avocado
  • Slice of cheese
  • Place egg
  • Drizzle hollandaise sauce and sprinkle on the Rolfe Rub and
  • enjoy

Share this post

← Older Post Newer Post →


Leave a comment