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Eggs Benedict is probably my favorite breakfast. If you have not had Eggs Benedict, you are seriously missing out! It is heaven on the plate. Toasted English muffin, topped with amazing Canadian bacon, and a runny egg. Last but not least the creme de la creme utterly delicious sauce called Hollandaise, which is lemony and buttery, is poured or spooned over.
The base for the Eggs Benedict is the toasted English muffin. I have been eating English muffins for years, not always as part of Eggs Benedict. On other occasions I’ve had them on their own with butter, as part of an egg and bacon breakfast sandwich, etc.
Thomas’ English Muffin
I was delighted to learn that Thomas’ English muffins is actually one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It became #15 in my quest to try each and every one of the foods in the book. Of course I had had this one before, so the Thomas’ English muffins was an easy one to knock off on my list.
I decided to officially cross off this #15 food by having my favorite breakfast this morning, using Thomas’ English muffins as the base for my Eggs Benedict. As mentioned I had been eating these for years, but it was only today when I discovered I had been splitting them the wrong way!
I had always split them with a knife. However, the 1,000 Foods To Eat Before You Die book mentioned that they should be split with your hands or a fork! WHAT?!?!? I turned over the package and sure enough, those were the instructions. 🙂
So, I toasted 2 English muffins today, and split one by hand, and one with a fork, as this protects the airy texture of the English muffins. And guess what? These were the BEST Eggs Benedict I’d ever had. 🙂
Thomas’ English muffins were the creation of English immigrant Samuel Bath Thomas. In 1880 Mr. Thomas opened a bakery in New York and sold English muffins in addition all the other usual breads. The English muffin, a curiosity at the time, became very popular, and Mr. Thomas started delivering these by horse and buggy, hence the image of the horse and buggy on the packaging. 🙂
Eggs Benedict
On to the Eggs Benedict. Thomas’ English Muffin is THE English Muffin to use for this dish. No other English muffin will do. 🙂
For this recipe, I have used a Knorr package mix for the Hollandaise sauce to keep this simple. All you need to do is toast the Thomas’ English muffin, fry the Canadian bacon in a bit of butter until both sides are browned, and then add an egg on top. The traditional Eggs Benedict calls for a poached egg, however I’ve just prepared a “runny” egg”or “sunny side up” egg for this meal, and then topped with a few spoonfuls of the Knorr Hollandaise sauce and a few green onions. Believe me this is…HEAVEN ON THE PLATE. 🙂
I hope you will enjoy Eggs Benedict soon…either for the first time or revisit this amazing breakfast if you haven’t had it for awhile. Any leftover hollandaise can be poured over some roasted asparagus or perhaps roasted broccoli.
One last but not least important item of note. The English muffin comes from the English crumpet, which has a light and airy interior. Make sure to try out crumpets as well if you haven’t done so, with LOTS of butter to melt into the numerous airy and honeycomb texture of the crumpet. And if you can’t find crumpets, the butter will melt just as well into the English muffins. 🙂 Enjoy!
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂
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Eggs Benedict
Ingredients
- 2 Thomas English Muffins fork or hand split
- 8 slices Canadian bacon
- 4 eggs
- 3-4 tbsp butter
- 2 green onions sliced for garnish
Hollandaise Sauce
- 1/4 cup butter for Hollandaise sauce plus additional for frying eggs and bacon
- 1 cup milk for Hollandaise sauce
- 1 package Knorr Hollandaise Sauce Mix
Instructions
- Turn on your oven to a low temperature (around 225F), just for keeping items warm.
- Split by hand or fork split your Thomas English Muffins, and then toast in your toaster
- Heat up a non-stick skillet to med-high and add 1 tbsp butter. Once butter is melted, add the Canadian bacon and fry both sides until browned. Remove to a plate and keep warm in your oven.
- Prepare the Hollandaise sauce according to the package instructions. You will need milk and butter for this. Once prepared, keep warm on your stove.
- Keep your skillet hot, and add additional butter (how much is your preference). Once melted, fry your eggs to your liking. The recommendation is sunny side up! 🙂
- Once the eggs are finished, top each slice of toasted English muffin with 2 pieces of Canadian bacon, 1 egg, and several spoons of Hollandaise sauce. Garnish with green onions.
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