There is something special about starting with a homemade sourdough English muffin and building a classic breakfast around it. Our version of Eggs Benedict combines toasted sourdough English muffins with Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce.
It's a simple breakfast that feels a little fancy—but is surprisingly easy to make at home.
Ingredients
For the Eggs Benedict
- 2 sourdough English muffins, split
- 4 slices Canadian bacon or ham
- 4 eggs
- 1 tablespoon white vinegar, optional, for poaching
- Butter for toasting the English muffins
- Fresh chives or parsley, optional
- Salt and freshly ground black pepper
Easy Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup butter, melted
- Pinch of salt
- Pinch of cayenne pepper or paprika, optional
Instructions
1. Make the Hollandaise
Place the egg yolks and lemon juice in a heat-safe bowl.
Whisk together until slightly thickened. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
Slowly drizzle in the melted butter while whisking constantly. Continue whisking until the sauce becomes thick and creamy.
Season with salt and a small pinch of cayenne or paprika if desired.
Tip: Keep the hollandaise warm, but don't let it get too hot or it can separate.
2. Toast the Sourdough English Muffins
Split the English muffins and toast them until golden brown.
For extra flavor, spread them with a little butter before toasting.
3. Warm the Canadian Bacon
Heat a skillet over medium heat and warm the Canadian bacon for a minute or two on each side until lightly browned and heated through.
4. Poach the Eggs
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Add a splash of vinegar if desired.
Crack each egg into a small bowl first, then gently slide it into the simmering water.
Cook for approximately 3–4 minutes, or until the whites are set but the yolks are still soft and runny.
Remove with a slotted spoon and gently pat dry with a paper towel.
5. Build Your Eggs Benedict
Place the toasted sourdough English muffin halves on a plate.
Top each half with:
- A slice of Canadian bacon
- A poached egg
- A generous spoonful of warm hollandaise sauce
Finish with freshly cracked black pepper and a sprinkle of chives or parsley if desired.
Serve immediately and enjoy!
Make It Your Own
Eggs Benedict is easy to customize. Try swapping the Canadian bacon for:
- Crispy bacon
- Sautéed spinach
- Smoked salmon
- Sliced avocado
- Pulled pork
- Sautéed mushrooms
- Fresh garden greens
And if you have fresh herbs from the garden, a little chopped chive, parsley, or basil makes a beautiful finishing touch.
From Our Kitchen to Your Table
We love recipes like this because they take something as simple as a homemade sourdough English muffin and turn it into a meal worth gathering around the table for.
Our sourdough English muffins are naturally fermented, handmade in small batches, and baked fresh for our weekly orders. They're delicious toasted with butter and jam—but they're also sturdy enough to hold up to a breakfast piled high with eggs, meat, and hollandaise.
🥚 Ready for Breakfast?
Bring a little homemade goodness to your next breakfast.
Our sourdough English muffins are available for weekly preorder and make the perfect base for Eggs Benedict, breakfast sandwiches, toast, or simply enjoying warm with butter and your favorite jam.
🫓 [Pre-Order Your Sourdough English Muffins]
Freshly made in our kitchen and available for Wednesday porch pickup.
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