White plate with an open-faced omelette topped with toasted bread, ham and hollandaise sauce.

Open-Faced Eggs Benedict Omelette

Eggs Benedict. Who doesn’t love a good Benny?

It’s arguably the best of the classic breakfast meals. Each item is slightly elevated from its counterpart.

English muffin over toast, back bacon (or some kind of fancy ham) over strip bacon, poached egg over fried. And the elegance of a silky hollandaise to top it off.

Why wouldn’t I turn that into an omelette?

I’ve included a recipe for hollandaise here, as I think it’s something everyone should know how to make. The packaged stuff is not hollandaise. And though it can be used in a pinch here, it’s little more than thickened artificial chicken stock.

Trust me on the sauce. I’ve literally made hundreds of litres of hollandaise back in my cooking career.

If you want to put on a show, use Jamón Ibérico in place of ham and add a tiny bit of truffle butter to the sauce. Want to really impress? Fresh truffles over top.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

Hollandaise Recipe

  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Shallots
  • 1/4 tsp Black Peppercorns, crushed
  • 1/4 dried Bay Leaf
  • 1 Egg Yolk
  • 3/4 cup Clarified Butter, unsalted, melted (Whole butter works too. Don’t let anyone tell you otherwise.)
  • Salt, Pepper and Tabasco, to taste
  1. In a small pan, heat the vinegar, shallots, peppercorns and bay leaf. Bring the mixture to a boil, reduce to simmer until most of the liquid has evaporated. Remove from heat, strain, and set aside.
  2. Boil water in a small pot. Whisk the egg and vinegar reduction in a bowl over the boiling water. (Use an oven mitt or cloth to protect your hands as you’ll need to hold the bowl the whole time)
  3. Whisk until the egg starts to thicken, don’t let it curdle. Remove from heat.
  4. Very slowly, pour the melted butter into the egg while whisking constantly. Season with with salt, pepper and tabasco.
  5. Alternatively, put egg yolk and vinegar mixture in a blender and drizzle in warm butter as it’s running.


  • 1/2 English Muffin
  • High-quality Ham, shaved and torn into pieces
  • Butter
  • 1 Egg, beaten
  • Hollandaise, to serve
  • Green Onion or Chives, to serve
  1. Tear muffin into small pieces and place on a baking sheet. Bake in oven at 450F until lightly browned and crisp. Set aside. (Alternatively, toast muffin in toaster and crumble into pieces)
  2. In a pan, heat ham over medium heat until warmed through. Set aside.
  3. In a clean pan, melt butter over medium-low heat and add egg. Cook for around 15 seconds until the egg begins to cook.
  4. Top with toasted muffin and ham, and continue cooking until desired doneness.
  5. Serve with hollandaise and chives.

Leave a Reply

Your email address will not be published. Required fields are marked *