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Turkey Bacon Eggs Benedict

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


  • 1 400gm packet Barossa Fine Foods Turkey Bacon
  • 4 Brioche Buns
  • 50 gm Baby Spinach
  • Herbs (to garnish)
  • 12 Free Range Eggs
  • 200gm Butter
  • 1 tbls Lemon juice
  • 1 tbls water
  • Sea Salt
  • Freshly ground black pepper


  1. For the hollandaise, separate 4 eggs & place the yolks into a glass or metal bowl. Melt the butter over a low heat & transfer to a jug with a spout, allow to cool slightly (the butter must be at room temperature before whisking into the egg mixture)
  2. Add the lemon juice & the water to the egg yolks, whisk the egg yolks over a pan of simmering water until light and fluffy.
  3. Remove the bowl from the heat & gently whisk in the melted butter a little at a time, being careful not to whisk in the milk solids. Once all of the butter has been incorporated, taste & season with the sea salt and a little more lemon juice if needed.
  4. Poach the remaining eggs, panfry the bacon & toast the brioche buns.
  5. To serve, butter the toasted buns, top with baby spinach, turkey bacon and the poached eggs. Ladle over the hollandaise sauce & garnish with chopped herbs & ground black pepper.