Eggs Benedict With Canadian Bacon, Pork Roll Or Italian Sausage Recipe

Split the English muffins and butter each half lightly. Place them on a baking sheet or in a toaster oven and toast under a broiler or in a toaster until golden and crisp, about 2–4 minutes. Keep warm.

If using a skillet, warm 1 tablespoon butter over medium heat for toasting; toast cut sides face down until golden, about 1–2 minutes.

Decide which protein you'll use: Canadian bacon, pork roll, or Italian sausage patties (you can mix). Heat a large nonstick skillet over medium-high heat and add 1 tablespoon butter.

For Canadian bacon: sear slices 1–2 minutes per side until lightly browned and heated through. For pork roll: sear 1–2 minutes per side until edges crisp and heated. For Italian sausage patties: cook until internal temp reaches 160°F (71°C) and browned, about 3–4 minutes per side if preformed patties. Keep warm on a plate and tent with foil.

Bring 6 cups of water and 2 tablespoons vinegar to a gentle simmer in a wide, shallow saucepan (water should be about 180–190°F / small bubbles, not a rolling boil). Add 1/2 tsp salt.

Crack each egg into a small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool. Slip one egg at a time into the center of the whirlpool; the motion helps the white wrap the yolk. For 6 eggs, work in batches if necessary so the water isn’t crowded.

Poach eggs for 3–4 minutes for a set white and runny yolk. For slightly firmer yolks, poach 4–5 minutes. Use a slotted spoon to lift eggs and gently blot on paper towel. Keep eggs warm in a shallow bowl and cover with a clean towel or place briefly in a warm (not hot) oven.

Set up a double boiler (bowl over but not touching simmering water). Off the heat, whisk 3 egg yolks with 1 teaspoon cold water and 1.5 tablespoons fresh lemon juice until slightly thickened and pale, about 30 seconds.

Place the bowl over gently simmering water and whisk continuously. Slowly stream in the 6 tablespoons hot melted butter in a thin, steady ribbon while whisking; the sauce should thicken and emulsify. If it becomes too thick, whisk in a few drops of warm water to loosen.

Remove from heat. Season hollandaise with 1/2 teaspoon salt and 1/8 teaspoon cayenne (or a dash of hot sauce). Taste and adjust lemon or salt as needed. Keep warm over very low heat or set the bowl in a warm water bath; do not overheat or it will separate.

Place toasted English muffin halves on serving plates, cut side up.

Top each muffin half with a slice of your chosen protein (Canadian bacon, pork roll, or sausage patty).

Gently place one poached egg on top of each protein-topped muffin half.

Ladle 1–2 tablespoons of warm hollandaise over each poached egg to coat the yolk and white. If desired, spoon a little extra hollandaise on the plate.

Garnish with chopped chives or parsley and freshly ground black pepper. Serve immediately.

To serve 6, poach eggs in two batches if your pan is small. Hollandaise is best made just before serving; hold it warm but not hot. If hollandaise begins to separate, whisk in a teaspoon of warm water or a drop of lemon juice to re-emulsify.