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Eggs Benedict Breakfast

Do you know what we all love? Quick and easy recipes that not only taste good but are healthy too. That's where the idea for Eggs Benedict Microwave Recipes come in. 
This meal is filling, delicious, nutritious, and most importantly fast to cook.  Make it for lunch at work in a flash!


  • ½ cup hot tap water
  • 1 teaspoon vinegar
  • 4 eggs
  • 2 English muffins
  • 4 slices smoked salmon (approximately 100g packet)
  • Baby spinach or fresh chives, to garnish

Hollandaise Sauce

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Sprinkle of cayenne pepper
  • 125g unsalted butter, chilled


  1. Place two tablespoons hot tap water and 1/4 teaspoon vinegar in each of the four small microwave safe ramekins (about 7-8cm in width). 
  2. Arrange the ramekins on the turntable in a circle. Cook for 1 minute on HIGH (100%), until water boils.
  3. Break one egg into each ramekin and pierce egg yolk through with a wooden skewer. Cover loosely with microwave-safe plastic wrap. Return ramekins to microwave and arrange in a circle. Cook for 1 1/2 minutes on MEDIUM-HIGH (70%), until egg whites are opaque and egg yolks are soft-set. Set aside and let stand with plastic wrap until ready to serve.

For the sauce

  1. Cut butter into 1-2cm pieces and place it in a small microwave-safe glass bowl. Cook for 50 seconds on HIGH (100%), until just melted, stirring once or twice during cooking. Set aside.
  2. In a small bowl combine the egg yolks, lemon juice, salt, and cayenne pepper. Mix it with butter until well combined.

Serve with bacon or salmon for an extra yummy breakfast with added protein!

Disclaimer: All microwaves are different so cooking times may vary.

Photo by John Baker on Unsplash