Who doesn’t love brunch? The inspiration for this dish came from a small traditional New York diner called Pegasus in Bay ridge Brooklyn. This place had a line of people every day and no wonder the food was amazing. It became our go to breakfast haunt when vising family in the area and I can’t wait to back! Undoubtedly eggs benedict is a classic – this take on it adds a little spice for something different!

Serves 2


1 x Ciabatta loaf

4 x slices of crispy bacon

4 whole eggs

2 egg yolks

125g butter

White wine vinegar

1 avocado

Pinch of red chilli flakes

Pinch of cayenne pepper

Table salt

Olive oil


Ensure Grill is on

Place the butter in a small pan and melt slowly, remove any white fat solids. Bring a pan of water to a simmer. In a bowl mix the egg yolks and white wine vinegar and whisk over the water. Ensure not to scramble the eggs, heat gentle until the eggs thicken. Remove from the heat slowly pouring in the melted butter whilst still whisking. The hollandaise mix will start to thicken. Season with a pinch of salt, and cayenne pepper. Set this aside.

With the pan of water still on the stove a splash of white wine vinegar to the water. Bring to a rolling boil and poach 4 of the eggs in the water on a simmering heat for 3minutes

Slice the ciabatta in half, rub with a little olive oil and toast. In a pan or under the grill cook off 4 pieces of bacon.

Cut the avocado in half, remove the stone and scoop out the inside with a spoon. In a bowl mash it all down with a fork, season with a pinch of salt. Spread this on your toasted ciabatta and place the bacon on top. Lift out the eggs and lay on the bacon, cover with the spicy hollandaise and grill for 30 seconds. Finish with a sprinkle of red chilli flakes and serve! Enjoy!