Eggs Benedict
Classic eggs Benedict built on toasted English muffins with warm Canadian bacon, poached eggs and hollandaise — a weekend breakfast that moves fast once the components are ready.
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- 4 English muffins, split and toasted (homemade with Sourdough Discard English Muffins if you have some discard to use up)
- 8 slices Canadian bacon
- 8 Poached Eggs
- 1 cup Hollandaise Sauce
- 1 tbsp chopped fresh chives
- 1Warm the bacon — Set a skillet over medium heat and warm the Canadian bacon slices, about 1 minute per side, until they are heated through and the edges just begin to color.
- 2Assemble the base — Place two English muffin halves cut-side up on each plate and lay one slice of warm Canadian bacon on each half.
- 3Add the eggs — Set a poached egg on each bacon-topped muffin half.
- 4Sauce and garnish — Spoon warm hollandaise generously over each egg, scatter chives on top, and serve immediately.
- Hollandaise can be bought jarred or made from scratch; either works here. A jarred version reheats gently in a bowl set over warm water.
- Poached eggs can be made ahead and held in cool water for up to an hour, then slipped into barely simmering water for 30 seconds to reheat.
- Canadian bacon is mild and lean; thick-cut deli ham or sliced prosciutto both work in its place.