Ingredients
Scale
- 6 English muffins, split in half (12 halves total)
- 12 slices Canadian bacon
- 12 large eggs
- 4 tablespoons unsalted butter, softened
- 1.5 cups Hollandaise sauce (homemade or high-quality store-bought)
- Fresh chives or parsley, finely chopped for garnish
- Paprika, for dusting
- Salt and freshly cracked black pepper to taste
Instructions
- Step 1: Prep the Oven and Baking Sheet. Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick spray or a thin layer of butter. Arrange the 12 English muffin halves on the sheet, cut-side up. Spread a thin layer of softened butter over each muffin half to help them brown and create a moisture barrier for the eggs.
- Step 2: Layer the Bacon and Create Wells. Place one slice of Canadian bacon on top of each buttered English muffin half. If your bacon slices are very thin, you can double them up. Use the back of a large spoon to gently press down on the center of the bacon and muffin, creating a small “nest” or indentation. This helps keep the egg from sliding off the side during the cooking process.
- Step 3: Add the Eggs and Bake. Carefully crack one egg into each indentation on top of the Canadian bacon. Season each egg lightly with salt and freshly cracked black pepper. Slide the baking sheet into the center rack of the oven. Bake for 10 to 14 minutes. At 10 minutes, the whites will be set but the yolks will be very runny; at 14 minutes, the yolks will be jammy. Watch closely to reach your preferred level of doneness.
- Step 4: Sauce and Garnish. While the eggs bake, warm your Hollandaise sauce in a small saucepan over low heat or in the microwave at 50% power. Once the eggs are out of the oven, immediately drizzle a generous spoonful of warm Hollandaise over each egg. Sprinkle with chopped chives, parsley, and a light dusting of paprika for color. Serve immediately while hot.
- Cook Time: 30 minutes