Because my sister said she’s never had Eggs Benedict, and because she said she likes breakfast for dinner, on this winter night in January of 2026, we made Eggs Benedict.
Homemade English Muffins open up and host bacon and avocado, poached eggs and Hollandaise.
Using our recipe for English Muffins, we had prepared the dough for these earlier in the day. They were kneaded and cut into (square) muffin shapes at the beginning of the meal preparation so they would have 1/2 to a full hour to rise.
The middle – large frypan – is where the muffins were toasted. A few minutes on each side and they are forked open as described on the English Muffin post.
Canadian bacon was simply grilled in a pan and laid upon one half of the open muffin. The other half got some mashed avocado. The eggs were poached in boiling water and layered on next. Poaching and soft boiling of eggs will be analyzed in a future post.
While the poaching was handled by my husband, I made the Hollandaise Sauce.
- 1 stick, 1 T (9T) butter
- 3 egg yolks
- 2 teaspoons lemon juice
Melt butter in medium saucepan. Separate eggs: yolks in a small mixing bowl, and store the whites in a sealable container, and place in fridge for later use. Whisk the egg yolks to an even consistency with a teaspoon of water. Reduce the heat on the butter to (3) medium low, and add yolks to the melted butter slowly, whisking the mixture continuously.
The sauce should thicken and when at the desired consistency, add the lemon juice and keep warm on (1) low. If the mixture breaks, add another teaspoon of water. If it doesn’t thicken gradually increase the heat.
Winter of 25-26 had been very mild to date, and parsley was still thriving in the vegetable garden. A few sprigs were cut and chopped to top the Benedict, after poached eggs atop the bacon were coated with the warm Hollandaise sauce. A spice mixture of salt, pepper and Aleppo red pepper were sprinkled on the very top.
Left over roasted potatoes garnished the plate.
