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Eggs Benedict

A classic brunch dish featuring poached eggs, savory Canadian bacon, and rich hollandaise sauce on toasted English muffins.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces English muffins Sliced in half
  • 4 pieces eggs For poaching
  • 4 slices Canadian bacon Or halal alternative like turkey bacon
  • 1 tablespoon white vinegar Used for poaching eggs
  • 1/2 cup hollandaise sauce Store-bought or homemade
  • Salt and pepper To taste
  • Chives For garnish

Method
 

Preparation
  1. Slice the English muffins in half and toast them until golden brown. Set aside.
  2. In a pan, cook the Canadian bacon (or chosen halal alternative) over medium heat for a few minutes until slightly crispy. Remove from heat and keep warm.
  3. In a saucepan, fill with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl or ramekin, swirl the water with a spoon, and gently slide each egg into the middle. Cook for about 3-4 minutes for a soft yolk, then remove with a slotted spoon and set on paper towels to drain.
Assembly
  1. On each English muffin half, layer a slice of bacon, followed by a poached egg. Top generously with hollandaise sauce and season with salt and pepper to taste.
  2. Sprinkle with chopped chives for a pop of color and serve immediately!

Notes

Substitutions: For a vegetarian option, substitute the Canadian bacon with sautéed spinach or avocado. For best results, toast the muffins and cook the bacon all at once, and poach the eggs last to ensure they are hot and fresh.