Jajka Po Benedyktyńsku

Name: Jajka Po Benedyktyńsku
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Polish
Ingredients: 4 Egg; 8 slice Smoked bacon; 4 English muffin, halved; 150 g Butter, melted; 3 Egg yolk; 1 tbsp Lemon juice, fresh; 2 tbsp White vinegar; ¼ tsp White pepper, ground; ½ tsp Salt; 1500 ml Water

Jajka Po Benedyktyńsku · ready in 35 min · 4 servings · 702 kcal per serving · medium · 10 ingredients

A classic breakfast plate of toasted English muffin, crisp smoked bacon, soft poached egg, and warm buttery hollandaise served at once.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 702
Difficulty: medium

Polish Breakfast

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

4Egg
8 sliceSmoked bacon
4English muffin, halved
150 gButter, melted
3Egg yolk
1 tbspLemon juice, fresh
2 tbspWhite vinegar
¼ tspWhite pepper, ground
½ tspSalt
1500 mlWater

Equipment

stovetop, toaster, saucepan, heatproof bowl, whisk, skillet, slotted spoon, knife, spoon, serving plates, small pan, tongs

Instructions

Prepare Station
Gather measured ingredients, a saucepan, heatproof bowl, whisk, skillet, slotted spoon, toaster, knife, spoon, and serving plates. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Melt Butter
Melt the butter gently in a small pan, then keep it warm so it streams smoothly into the yolks without scorching. · 3 min
What to look for: Butter is fully liquid with no browned specks.
Whisk Yolks
Set a bowl over barely simmering water and whisk egg yolks with lemon juice until pale, slightly thick, and airy. · 4 min
What to look for: Yolks look lighter and leave faint whisk trails.
Finish Hollandaise
Whisk in warm melted butter gradually until the sauce is thick and glossy, then season with salt and white pepper. · 5 min
What to look for: Sauce coats the spoon and shines without splitting.
Fry Bacon
Fry smoked bacon slices in a dry skillet until lightly crisp at the edges, then transfer them to a warm plate. · 5 min
When it is done: Smoked bacon is hot through and lightly crisp.
Toast Muffins
Toast the halved English muffins until golden and dry on the cut sides, ready to hold bacon and sauce. · 4 min
What to look for: Cut sides are golden with crisp edges.
Poach Eggs
Bring water to a gentle simmer, add white vinegar, slide in eggs, and poach for 2.5-3 minutes until whites set. · 5 min
What to look for: Whites are set and yolks remain softly rounded.
Build Muffins
Place 2 toasted muffin halves on each plate, top each half with smoked bacon, and set 1 drained poached egg on top. · 3 min
What to look for: Each muffin half holds bacon and a centered poached egg.
Serve Immediately
Spoon warm hollandaise over each poached egg and serve immediately while the muffins are crisp and the sauce is glossy. · 1 min
What to look for: Hollandaise flows over the eggs in a smooth yellow layer.

Nutrition (per serving)

kcal	702
Protein	20 g
Carbohydrates	31 g
of which sugars	2 g
Fat	56 g
of which saturated	28 g
Fibre	2 g
Sodium	1373 mg

Nutri-ScoreE

Allergens

Contains: eggs, gluten, milk

Ingredient substitutions

Egg yolk

Egg: Separate fresh eggs and use only the yolks for the sauce.

Lemon juice

White vinegar: Use only if lemon juice is unavailable; the sauce will taste sharper.

White vinegar

Lemon juice: Use in the poaching water if vinegar is not available.

White pepper

Black pepper: Use sparingly; black pepper is more visible and a little more assertive.