Ingredients
4 slices Canadian bacon
1 teaspoon white vinegar
4 large eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt (or to taste)
1 tablespoon lemon juice
4 English muffins, split and toasted
Instructions
- In a skillet over medium-high heat, fry Canadian bacon until browned on both sides. Set aside.
- Fill a saucepan with 3 inches of water and add vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 2–3 minutes. Remove with a slotted spoon and drain on paper towels.
- Melt butter in a pan or microwave until hot but not browned.
- In a blender, combine egg yolks, heavy cream, cayenne pepper, and salt. Blend until smooth.
- While blending, slowly stream in half the melted butter. Add lemon juice, then the remaining butter until emulsified.
- To assemble, place toasted muffin halves on plates. Top each with a slice of Canadian bacon and a poached egg. Spoon Hollandaise over the top.
- Serve immediately while warm.
Notes
- Use smoked salmon, prosciutto, or avocado as a substitute for Canadian bacon.
- Vegetarian option: omit meat or use sautéed spinach or tomato slices.
- Make Hollandaise dairy-free using plant-based butter and coconut milk.
- Store poached eggs in cold water up to 24 hours in the fridge.
- Hollandaise can be gently reheated over low heat.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Poaching, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Benedict (half muffin with bacon, egg, and sauce)
- Calories: 360
- Sugar: 2g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 250mg
