This dairy-free version is every bit as rich and indulgent as the traditional brunch classic. But you can make it at home in your own kitchen for a fraction of restaurant prices.
8 slices Canadian bacon (see post above for other options)
2 tablespoons chopped fresh parsley (optional)
Instructions
Prepare the dairy-free hollandaise sauce before preparing the rest of the dairy-free eggs benedict components. The sauce is best prepared fresh rather than made ahead, but it only takes 10 minutes to make.
Fill a large skillet with 2 inches of water. Bring the water to a rapid simmer and stir in the vinegar. Crack an egg into a small bowl and slide it into the water in one corner of the pan. Repeat this process with remaining eggs (in 2 batches if needed), and cook the eggs for 3 to 4 minutes for a runny yolk, 5 to 6 minutes for a firmer yolk.
Toast the English muffin halves while you poach the eggs. Once toasted, place them cut side up on serving plates and top each with a slice of Canadian bacon.
Remove a poached egg with a slotted spoon and place it atop the Canadian bacon on an English muffin half. Repeat with the remaining eggs and English muffin halves.
If the hollandaise sauce has broken, blend it briefly to emulsify. Drizzle it over the poached eggs.
Optionally sprinkle each muffin with chopped parsley, to serve.