Eggs Benedict with Homemade Hollandaise


This is a traditional Easter morning breakfast at our house, BUT after a failed attempt at homemade Hollandaise sauce as a newly wed I put the idea on a shelf.

Until recently

I got my cooking courage back up and I found this easy EASY, EASY process for making it!

Try it! It’s incredibly simple!

And sooooo rich, creamy, decadent and delicious!


  • 1 pound NWN Canadian Bacon

  • 2 dozen NWN Pastured Eggs

  • 1-6 pack Organic English Muffins (Dave’s Killer Bread is my favorite)

  • 1 cup or 2 sticks Butter (my favorite is Kerrygold)

  • 1 whole lemon, juiced

  • Cayenne Pepper or Paprika to garnish

  • Chopped chives or green onions to garnish


  1. Poach your eggs. Bring a pot of water to a boil, add a splash of apple cider vinegar. This helps the egg whites stick together. With a spoon begin stirring the water in a large circular motion, like you’re creating a tornado. When the tornado is really swirling crack an egg, or two or three into the water. The tornado helps wrap the egg around itself and keep the whites together too. Cook for 2 1/2 to 3 minutes. Remove with a slotted spoon to a plate, cover with an upside down plate to keep warm. Just before serving you’re going to add the eggs back into hot water to finish cooking so they are hot when you’re ready to eat. Nobody likes cold eggs! Repeat process until you have enough poached eggs to feed your crew. I found that three eggs was the max I could crack into my swirling water before it lost momentum.

  2. Broil English Muffins and Canadian Bacon. This sounds like a cultural gathering of all breakfast foods! We are going to leave out the French Fries though :) Lightly butter your English muffin halves and add an equal number of slices of Canadian Bacon to a tray and place under a low broil setting in the oven. Broil just until warm and slightly golden. You may want to flip the Canadian Bacon half way through. Turn oven off but leave muffins and bacon in to keep warm.

  3. Make Hollandaise Sauce. In a small saucepan, melt 2 sticks of butter until sizzling but don’t let it brown. Separate 3 eggs and place the yolks into a blender (or a pitcher so you can use your submersible blender). Pulse the blender of low just until combined. With the blender running continuously, pour the hot butter very slowly into the eggs, then immediately begin pouring in the lemon juice. Add a dash of cayenne pepper if you like a little spice. Simple right!!!???

  4. Plunge your poached eggs back into hot water for a minute to finish cooking them. If you like a runny yolk, just lift the egg out of the water with a slotted spoon and press on it to see if it’s squishy. You’re looking for a consistency the same as pushing on the fleshy part of the palm of your hand, at the base of your thumb. If you prefer your yolks cooked all the way through use the push test again and this time you’re looking for a firmness similar to the feeling if you were to push on the top of your hand.

  5. Assembly Time. Place a half of an English Muffin, then your slice of Canadian Bacon, then your poached egg. Top with your Hollandaise Sauce and garnish with fresh chopped chives (I just grabbed these from the garden) or Paprika.

  6. Serve with a side of asparagus (seasonably on time as a spring veggie) or a fruit salad.

  7. Enjoy! You did it! Not so intimidating after all right???

Nourished With Nature Canadian Bacon

Nourished With Nature Canadian Bacon

Broil the buttered English Muffins and Canadian Bacon

Broil the buttered English Muffins and Canadian Bacon

Make the Hollandaise Sauce using a submersible blender.

Make the Hollandaise Sauce using a submersible blender.

Use fresh chives or green onions for garnish.

Use fresh chives or green onions for garnish.

Top with paprika, cayenne or chives for a pretty picture!

Top with paprika, cayenne or chives for a pretty picture!

Remember to visit our Farm Store to pick up all your fixings for your Easter Feast!