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An English muffin toasted—topped with fried Canadian bacon, a poached egg and Hollandaise sauce. It’s a super filling breakfast for those days you have nothing to do or have to nurse a serious hangover… Say like Christmas morning. A tradition in our family (the breakfast, not the hangover…..).
I like to get my Canadian bacon from the deli, that way I can get it sliced how I want, plus it tastes better. Thin bacon is good for those that like it a little crisp, but be careful frying it, leave it to the last minute.
You can make the Hollandaise from scratch or you can just buy a few Hollandaise packets so you can easily make it when your energy and will are low. I use the Knorr one. You can also use Béarnaise in a pinch, sometimes I’ll use that because I prefer it!
Eggs Benedict
Ingredients
- 4 eggs
- 2 English muffins
- 1 Knorr Hollandaise packet
- 1 cup milk
- 1/4 cup butter
- 8 slices Canadian bacon or 4 thicker slices
- 1 tbsp white distilled vinegar
Instructions
- Fill a medium shallow wide pan (about 3 – 4 inches deep) with water, almost to the top.
- Add vinegar to water.
- Bring water to a boil and turn down to simmer.
- In a small sauce pan start the sauce. Add milk and seasoning packet to the pan, whisk. Turn on heat to medium / high and add butter. Keep an eye on the sauce and stir regularly.
- When the sauce starts to bubble turn to low.
- Toast English muffins. Have them ready on a plate.
- In a medium frying pan, quickly fry up the bacon slices. If they are thin this will only take a minute or 2. If thicker it will be around 5 minutes.
- Add a dot of sauce on top of muffin. Place cooked bacon on top.
- Crack eggs into a small bowl 1 at a time. Add each egg to the water on different sides of the pan leaving room.
- Cook eggs about 4 – 5 minutes. You want the yolk to still be a little runny.
- Use a slotted spoon or slotted spatula to pick up and drain eggs. Place on top of bacon and muffin.
- Pour on the Hollandaise.