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Eggs By Ellah

Recipes & Tips

Eggs Benedict


  • 2 English muffins
  • 2 free range eggs
  • hollandaise sauce recipe
  • 2 rashers of bacon
  • 20 mills of white vinegar
  • salt and freshly ground pepper


  1. Put some water in a small pot and add the vinegar, turn onto a high heat.
  2. When water starts to boil, turn down heat so it's at a rolling simmer. Stir the water round and round using a slotted spoon. Crack the eggs separately one by one into a small bowl and put into the water one at a time. The motion of the swirling water should enable the egg to wrap around itself. 
  3. In a frypan, fry off the bacon to your desired taste
  4. Cut the muffins in half and toast
  5. Place the muffins onto a plate side by side
  6. The eggs will be ready after 4-5 minutes for soft poached or longer if you like your eggs hard.
  7. Use a slotted spoon to take the eggs out of the water and drain onto kitchen cloth.
  8. Place the bacon onto the muffins and arrange the eggs on top, spoon a heaped spoon of hollandaise onto each egg to create a yummy breakfast.