Get comfortable in the kitchen with eggs benedict, made from scratch: A scientific exploration.

Images and words by Charlene Trist

Every Sunday, between 10 and 11am, thousands of Australian’s flock to their local café hangout and indulge in their brunch-time favourite, ‘eggs benny’. Why? Because even contemplating an attempt at DIY-ing this dish strikes the fear of Carem into even the most accomplished home cook.

Fear not, all cookery is merely the application of applied basic concepts of chemistry - molecules, energy, heat and reaction. Having just an elementary understanding of these scientific principals is the key to mastering the most intimidating of dishes.

By following the links in this guide, you will learn how to make the four main elements of the most heavenly eggs benedict ever - soft and pillowy sourdough bread with lashings of creamy home-made butter topped with a perfectly poached egg that is swaddled in a silky and luxurious hollandaise. 

Ok, so now it’s time to wipe the dribble from your chin and step into the kitchen and follow these step by step instructions.

1.      Toast one slice of fabulous home-made sourdough bread (or an English Muffin) if your short on time) and lather it with some creamy home made butter. 

2.      Place a layer of smoked ham or prosciutto on top of the toast

3.      Top the toast with two perfectly poached eggs 

4.      Coat your eggs with a generous drizzle of freshly made hollandaise.

5.      ENJOY!