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Mother’s Day Eggs Benny

Preparation Time
5 min
Cooking Time
15 min
Product(s) used

Celebrate your love for all things brunch with this Classic Eggs Benny! Add Grimm’s Back Bacon rounds to an English muffin, poached egg, and prepackaged Hollandaise sauce to create a delicious and decadent dish to spoil mom on Mother’s Day. Made from the heart and so easy to prepare, mom is sure to love it.


For 1 Eggs Benny:

  • 2 slices of Grimm’s Back Bacon
  • 2 eggs
  • 1 tbsp vinegar
  • 1 English muffin, cut in half
  • Hollandaise sauce (store-bought or homemade)
  • Chives for garnish


  1. Preheat a skillet over medium-high heat and fry the Grimm’s Back Bacon on each side for about 3-5 minutes. Meanwhile, bring a large pot of water to a gentle boil over medium heat. Crack two eggs and place each one into a small bowl and set aside.
  2. To poach the eggs, once boiling, pour in the vinegar and create a whirlpool by using a spoon and making a circle in the water. Gently place the cracked eggs, one at a time, into the whirlpool and create another circle so that the egg white attaches to the yellow. For a soft poached egg, cook in the water for about 3 minutes. Using a slotted spoon, remove from the water and place on a plate with paper towel to absorb the excess water. Repeat for the second egg.
  3. Meanwhile, toast the English muffin and make hollandaise sauce according to package directions.
  4. Place the back bacon and egg on the English muffin and drizzle with hollandaise. Top with chives and enjoy!