Sweetheart Benny

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Total Time
40 mins
20 mins

The traditional "Sunday brunch" fare - eggs Benedict - gets a sweeter side to it's savoury face. This is still breakfast food at heart, but for those of us who want a bit of sugar in the morning!

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  1. In a metal bowl, whisk the egg yolks, sugar and salt until light. Whisk in the orange juice and lemon juice.
  2. Set the bowl over a pot of lightly simmering water, whisking until the mixture thickens and forms "ribbony" trails from the whisk. Don't beat hard, simply a gentle back-and-forth motion over the pan will suffice to prevent overcooking.
  3. Remove from heat and whisk in the Grand Marnier. Set aside.
  4. To the simmering water, add vinegar.
  5. Crack two whole eggs into a small dish and gently add them to the simmering water. Poach for 3-4 minutes, then gently remove to a plate and keep warm.
  6. Heat a large non-stick pan and melt the butter, swirling pan to distribute.
  7. In a shallow bowl, whisk the egg whites and one whole egg with the milk, cinnamon, nutmeg and salt.
  8. Add English muffin halves and coat with the egg mixture.
  9. Add the soaked English muffin slices to the hot pan and cook as you would French toast.
  10. Place two cooked English muffin halves on each plate and top with a slice of Canadian bacon, then slide a poached egg onto the centre of the bacon slice.
  11. Spoon berries around the Benedict.
  12. Whisk the sauce mixture just to re-distribute it, then spoon half over each plate of Benedict and berries. Serve immediately.