Matt Brownie's

Kiwi Culchie’s Eggs Benedict

Kiwi Culchie’s Eggs Benedict

Culchie Kiwi’s – Eggs Benedict

Eggs Benedict is a favourite in Matt Brownie’s house, and something he serves every second weekend for breakfast.

When done correctly the smooth texture of the hollandaise sauce just tickles the taste buds and beautifully compliments the poached eggs.

The exact origins of this dish are varied, multiple accounts place it’s origin in the U.S. whilst others attribute it to France. You can find some of these stories online – here at The Original Pancake House in Denver.

Print Recipe
Prep Time: 5 mins
Culchie Kiwi’s – Eggs Benedict
Cook Time: 25 mins
This breakfast classic is always a treat for the taste buds that blends hollandaise sauce, bacon and poached eggs served on sourdough bread.
• loaf
sourdough bread
• 220
grams of
sliced bacon
• 6 of
large free range eggs
• one quarter
cup of
white vinegar
• 50
grams of
basil pesto
• 10
sun-dried tomatoes
• a few
sprigs of
parsley, for garnish
For hollandaise sauce:
• 1
lbs of
• 6
large eggs
• 1
tbsp of
white vinegar
• 1
fresh ground:
salt and pepper of
Cooking Method:
Hollandaise Sauce:

Cut the butter into small cubes and melt in microwave till it’s a hot liquid.

Separate 6 egg yolks into a jug. The white of the egg will not be needed for this recipe but keep for making meringues, I usually keep them in containers in pairs of egg whites (be sure to mark the date on the outside of the container so you can ensure they don't go bad).

Add the white vinegar to the egg yolks.

Slowly add the butter a little at a time, blending it into the vinegar egg yolk mixture. This can be done by hand using a whisk but I prefer to use an electric blender.

The heat of the butter and the movement of the blender cooks the egg yolks and helps to thicken the sauce.

When the sauce is thick slice the lemon in half and squeeze the lemon juice into the blender (add more lemon if you wish). finally season to taste with freshly ground salt and pepper.

Putting the dish together:

Bring a pot of water to the boil and add the quarter cup of vinegar.

Crack an egg into a cup and gently place it on the surface of the boiling water, repeat for the other 5 eggs.

Once the egg whites are firm, remove the eggs from the water and leave to rest on a plate.

Fry the bacon in a pan and once cooked put the bacon on top of the toasted buttered sour dough bread.

Place the poached eggs on top of the bacon and spoon over as much Hollandaise sauce as you desire.

Garnish with the sundried tomatoes, basil pesto and parsley.