---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-breakfast-recipes]]"
title: Eggs Benedict
servings: 4
ingredients:
  - 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
instructions:
  - "**Warm 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."
  - "**Assemble the base** — Place two English muffin halves cut-side up on each plate and lay one slice of warm Canadian bacon on each half."
  - "**Add the eggs** — Set a poached egg on each bacon-topped muffin half."
  - "**Sauce and garnish** — Spoon warm hollandaise generously over each egg, scatter chives on top, and serve immediately."
protein:
  - eggs
  - pork
active-preparation-minutes: 15
cook-time-minutes: 10
equipment:
  - stove
storage-location: fridge
storage-method: covered
fridge-life-days: 1
tags:
  - quick
notes:
  - "summary: 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."
  - 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.
  - "components: [[Sourdough Discard English Muffins]], [[Hollandaise Sauce]] (hollandaise), [[Poached Eggs]]"
pack: founders-pack
---