Jul 14 2026
Restaurants›The Virgin Sturgeon Restaurant & Marina›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by The Virgin Sturgeon Restaurant & Marina
Time30m
Serves2

English muffins topped with Canadian bacon and poached eggs topped with hollandaise sauce. Substitute spinach, avocado, and tomato for $5. Substitute crab meat for $8

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Ingredients

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Base Ingredients

Optional Substitutes

Method

Preparation of Base

  1. 1

    Toast the English Muffins

    Split the English muffins in half and toast them until golden brown. Set aside.

  2. 2

    Prepare the Canadian Bacon

    In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy. Remove from skillet and keep warm.

Cooking the Eggs

  1. 3

    Poach the Eggs

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks, or longer if desired. Remove with a slotted spoon and drain on paper towels.

Assembling the Dish

  1. 4

    Layer the Ingredients

    On each toasted English muffin half, layer a slice of Canadian bacon. Top each with a poached egg.

  2. 5

    Add Hollandaise Sauce

    Generously spoon hollandaise sauce over the poached eggs.

Optional Add-ons

  1. 6

    Add Spinach, Avocado, and Tomato

    If substituting, sauté spinach in the same skillet until wilted. Slice the avocado and tomato, and layer them on top of the Canadian bacon before adding the poached egg.

  2. 7

    Add Crab Meat

    If substituting, gently warm the crab meat in the skillet and place it on the English muffin before adding the poached egg.

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