I started making this recipe years ago for brunches..
*I* prefer my eggs benedict with extra crispy bacon as opposed to canadian bacon. DH prefers the ham. LOL.
I cook the bacon in the oven on parchment paper, single layer, on a jelly roll pan (any pan with sides) at 425 until the bacon is as crispy as desired. I like my bacon EXTRA crispy 🙂 Remove the bacon and place on paper towels to drain.
The ham just get slapped right on the muffin 😉
Toast the english muffins, top with the bacon/ham/canadian bacon (whatever suits your fancy!)
Eggs: HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. Lower heat to a gentle simmer. BREAK eggs, 1 at a time, into small bowl. Holding dish close to the water surface, gently slide the egg into the simmering water. Cook eggs until whites are completely set and yolks start to firm up, 3 to 5 minutes. Don’t stir the eggs or move them around. Remove eggs from water with large slotted spoon; drain well before placing on the bacon/ham topped english muffin.
You may think “OMG she is making this sauce in the microwave? No way am I trying that”. But it’s good, and so much easier when having a big brunch, to make it in the microwave vs trying to stir it constantly on the stove.
1 stick butter
4 large eggs
1/2 cup heavy cream (or whipping) **NOTE** I used 1/4 cup heavy cream and 1/4 cup skim milk and it tasted fine IMO
2 Tbs lemon juice
1 tsp dijon mustard
Cut butter into 4 pieces and place in 1 quart glass bowl and microwave, covered with a paper towel, on high til almost melted. Remove butter from microwave and stir until completely melted.
Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another use. Beat the yolks well with a whisk, then add to the butter and stir well.
Add the cream and lemon juice to the egg mixture and stir well. Microwave uncovered 1-2 minutes, uncovered, until slightly thick, stopping every 20 seconds to stir…
Remove and stir in the mustard.
Pour about 2 Tbs (more or less to your liking) onto the egg.