Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed. 

Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time. 

I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!

Egg Benedict

Poached egg
  • 2 eggs
  • 1 tbsp vinegar
  • 5 cups water
Hollandaise Sauce
  • 40g butter
  • 2 egg yolks
  • 1/2 tbsp lemon juice
  • 2 tbsp water
  • Salt, to taste
Cooking Directions
Poached Egg
  1. In a pot, fill in 1.5 inches of water (here I use 5 cups), bring to boil and reduce heat to gentle simmer.
  2. Add vinegar.
  3. Crack egg into small dish / sauce plate, gently pour egg into water.
  4. Cook for 3 minutes (medium heat, water not boiling)
  5. Remove egg with slotted spoon, let the water drip out.
Hollandaise Sauce
  1. Melt butter,  let it cool to warm (not hot).
  2. Combine the rest of the ingredients together. 
  3. Using gentle heat, heat up the sauce while whisking until the sauce thicken.
  4. Add butter slowly while whisking until well combined. Remove from stove top.
  5. Drizzle over the poached egg and sprinkle some black pepper for garnish.
1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.
2. If the sauce get overheat and curdle, you can try to add some water, tablespoon by tablespoon while whisking to salvage the sauce.

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  • 鸡蛋2个
  • 1 汤匙醋
  • 5杯水
  • 40克牛油
  • 2个蛋黄
  • 1/2汤匙柠檬汁
  • 2汤匙水
  • 适量盐

  1. 在一个锅里, 放入1.5英寸高的水,煮沸,然后转成中火(水不要沸腾)。
  2. 加入醋。
  3. 把蛋打入小碟/酱碟,然后轻轻倒入水里。
  4. 煮3分钟(中火)
  5. 用漏勺取出鸡蛋,让水淌出来。
  1. 融化牛油,然后让它稍微降温。
  2. 混合其他的食材。用文火,把酱汁加热,要不停搅拌,直到酱汁开始变稠。
  3. 加入牛油,一边加入一边搅打。直到混合均匀。
  4. 把酱汁淋在蛋上,撒些黑胡椒。

Mc Donald used to sell Sausage McMuffin at $2, with a coffee/tea inclusive during the breakfast hours. Although it does not really have a super-delicious kind of appearance to be admired at, it was actually one of my favourite! It is not so easy to find muffin bread in Singapore, some premium Cold Storage carry it so every time I hit that supermarket I would simply buy a few packets of them and freeze them! Of course, until... I made my own. 

Homemade sausage patties free of preservative, paired with homemade muffin bread. No more Sausage McMuffin for me!

Tips: The patties shrink during the cooking process, so try shape it slightly bigger!

Sausage Patties

  • 500g minced beef
  • 2 garlic, chopped
  • 40g onion, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
Cooking Directions
  1. Mix together all the ingredients.
  2. Divide into 8 and shape into round.
  3. Flatten the patties and lightly dimple the middle so that the patties will remain flat (and not puff up in the middle) when being pan-fried.
  4. Pan fry patties for around 7 minutes ( depend on the thickness) each side. (If using oven, bake the patties at 200C for 15 minutes, then flip the patties and bake for another 8 minutes)
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  • 500克牛肉碎
  • 2粒蒜头, 剁碎
  • 40克洋葱, 剁碎
  • 1/2茶匙干百里香
  • 1/2茶匙茴香
  • 1/2茶匙干罗勒
  • 1/2茶匙干牛至
  • 1茶匙盐

  1. 混合所有材料。
  2. 分为8份,撮圆,压扁
  3. 肉饼中间,轻轻压下,这样肉饼在煎的时候会保持平面,中间不会凸起。
  4. 取锅煎肉饼,每一边大约煎7分钟(时间长短取决于肉饼厚度)。
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