Photo of Eggs Benedict brunch by WW

Eggs Benedict brunch

Points® value
Total Time
20 min
5 min
15 min
Our version of the classic brunch dish features a short-cut, healthier hollandaise.


Bacon medallions, raw

8 rasher(s)


6 large, plum, halved

Parsley, Dried

1 teaspoon(s), level, plus an extra pinch, to serve

White Wine Vinegar

1 teaspoon(s)

Egg, whole, raw

4 medium, raw

Reduced Fat Mayonnaise

3 tablespoon(s)

Dijon Mustard

1 tablespoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)

White English muffin

2 medium, halved and toasted


1 pinch, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Put the bacon and tomato halves on the prepared baking sheet, then season the tomatoes to taste and scatter over the dried parsley. Bake for 10 minutes, then turn the bacon medallions over and cook for another 2-3 minutes until they are golden and the tomatoes are tender.
  2. Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
  3. In a small bowl, whisk the vinegar into the mayonnaise with the mustard and lemon juice, then season to taste. If you need to, add a splash of water to make the hollandaise thin enough to drizzle.
  4. Top each muffin half with 2 bacon medallions and a poached egg. Drizzle with the hollandaise, scatter over the extra parsley and the paprika, then serve with the roasted tomatoes.