Description
Enjoy a delicious halal-friendly twist on classic Eggs Benedict with turkey bacon, smoked salmon, or sautéed spinach, topped with creamy hollandaise sauce and perfectly poached eggs on a toasted English muffin. Perfect for a special brunch!
Ingredients
Scale
- 2 English muffins, halved and toasted
- 4 slices halal turkey bacon, or 4 oz smoked salmon, or 1 cup sautéed spinach
- 4 fresh eggs
- 1 tbsp vinegar
- ½ cup butter, melted
- 2 tbsp lemon juice
- 3 egg yolks
- ¼ tsp cayenne pepper or paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp chopped chives or parsley (for garnish)
Instructions
-
Prepare the English Muffins
- Slice and toast the English muffins until golden brown. Set aside.
-
Cook the Protein
- For turkey bacon: Cook in a pan over medium heat until crispy.
- For spinach: Sauté with a little butter until wilted.
- For smoked salmon: No cooking required.
-
Poach the Eggs
- Bring a saucepan of water to a gentle simmer and add vinegar.
- Crack eggs into small bowls and gently slide them into the water.
- Poach for 3 minutes until whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel.
-
Make the Hollandaise Sauce
- Whisk egg yolks and lemon juice in a heatproof bowl.
- Place over a pot of simmering water (double boiler) without touching the water.
- Gradually whisk in melted butter until thickened.
- Season with salt, black pepper, and cayenne or paprika.
-
Assemble the Dish
- Place the cooked protein on the toasted muffins.
- Add a poached egg on top of each half.
- Drizzle generously with hollandaise sauce.
- Garnish with chopped chives or parsley.
-
Serve and Enjoy
- Serve immediately with fresh fruit or a light salad.
Notes
- Variations: Try avocado for a vegetarian option, add chili flakes for spice, or use gluten-free muffins.
- Storage: Hollandaise sauce can be stored in the fridge for 2 days. Poached eggs can be kept in cold water for 24 hours.
- Reheating: Reheat hollandaise over a double boiler. Warm poached eggs in hot (not boiling) water for 1 minute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: poaching
- Cuisine: American
Keywords: halal eggs benedict, turkey bacon eggs benedict, poached eggs, brunch recipe, homemade hollandaise sauce