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The Perfect Dairy-Free Eggs Benedict

Bring the 5-star hotel brunch experience to your kitchen. Perfectly poached eggs sitting on crispy Canadian bacon and toasted muffins, all draped in a luscious, buttery, completely dairy-free Hollandaise.
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Cuisine: Américaine, Française
Ingredients Method Notes

Ingrédients
  

  • 1 full batch Dairy-Free Hollandaise Sauce
  • 4 Large, ultra-fresh eggs
  • 2 English muffins (split in half)
  • 4 slices ​Canadian bacon or high-quality smoked salmon
  • 1 tbsp White vinegar for poaching
  • ​Fresh chives (finely chopped) for garnish

Method
 

  1. The Prep: Toast the English muffin halves until golden and crispy. Quickly pan-fry the Canadian bacon until the edges are caramelized. Keep both warm.
  2. The Poach: Bring a deep saucepan of water to a gentle simmer. Add the white vinegar. Create a gentle whirlpool with a spoon and carefully slide each cracked egg into the center. Poach for exactly 3 minutes for a perfect runny yolk. Remove with a slotted spoon and drain briefly on a paper towel.
  3. ​The Build: Place the toasted muffins on warm plates. Top each with a slice of bacon, then a poached egg.
  4. The Finish: Generously spoon your warm, dairy-free Hollandaise over the eggs, allowing it to spill over the sides. Garnish with a sprinkle of fresh chives and serve immediately.
    5. Chef's Tip: The Fresh Egg Test​
    The secret to perfectly round poached eggs without ragged white edges is the freshness of the egg. As an egg ages, the egg white thins out. For Eggs Benedict, buy the freshest eggs possible and crack them into a fine-mesh sieve before dropping them into the water. The watery part of the white will drain away, leaving only the tight, thick albumen to wrap beautifully around the yolk.

Notes

See our Foolproof Dairy-Free Hollandaise