Turkey Bacon Eggs Benedict is a delicious brunch dish consisting of toasted English muffins, turkey bacon, and a poached egg topped with homemade hollandaise sauce. Skip the café and make it at home.
Disclosure: This post is sponsored by the Turkey Farmers of Canada. All images and opinions expressed are solely my own.
Is there a particular dish that you gravitate towards when dining out?
For me, Eggs Benedict is one of those breakfast dishes I tend to order when I'm at the restaurant. To me, it's fancy.
However, it's actually very straightforward to make at home.
It does take some time and preparation, but you'll be rewarded with a delicious restaurant-worthy dish.
What is eggs benedict?
Eggs benedict is a breakfast/brunch dish that originated in New York City.
Traditionally, it consists of a toasted English muffin, Canadian bacon, poached egg, topped with a hollandaise sauce.
I'm changing things up by making a Turkey Bacon Eggs Benedict.
Ingredients in Turkey Bacon Eggs Benedict
You'll need the following 4 ingredients:
- turkey bacon
- English muffins
- hollandaise sauce
- poached eggs
What is turkey bacon?
Turkey bacon is a meat product made with chopped, smoked, and cured turkey.
It is very lean and is cooked in the same manner as regular bacon.
What does turkey bacon taste like?
It is salty and has a smoky, meaty taste.
How to cook turkey bacon
The easiest way to cook turkey bacon is to place it onto a baking sheet lined with aluminum foil or parchment paper.
Bake at 400F for 25-30 minutes, flipping once half way, until crispy.
What are English muffins?
Originating from Great Britain, English muffins are a round, yeasted bread that are often toasted, and sliced in half.
The hallmark of English muffins is the nooks and crannies that make it great with toppings.
English muffins are usually enjoyed for breakfast and can be eaten with sweet condiments (such as jam) or savoury toppings (eg. eggs, bacon).
English muffins are an essential ingredient in Eggs Benedict.
Where can I find English muffins?
You can find English muffins in the bakery/bread section of grocery stores.
They're usually prepackaged in bags of 5 or 6 rounds.
How to prepare the English muffins
English muffins tend to be hard and dense when cold.
To warm up the English muffins, place them on a plate and microwave for 20-30 seconds, until just warm.
Use a fork to gently prod the English muffin in half.
Place the English muffin halves into a toaster to toast until light and crisp.
What is Hollandise sauce?
Hollandaise sauce is a key ingredient in Eggs Benedict.
Hollandaise is a sauce made from an emulsion of egg yolks, lemon juice and melted butter.
It is one of the 5 main sauces used in French cuisine.
Ingredients in Hollandaise sauce
- egg yolks
- lemon juice
- melted butter
How to make Hollandaise sauce
Whisk 2 egg yolks in a heat-safe glass bowl with lemon juice and mustard until pale in colour and increased a little in volume.
Place the bowl over a pot of barely simmering water (make sure the bowl isn't touching the water).
Continue to whisk until the egg yolks double in volume.
Drizzle in a little melted butter at a time, while whisking the egg yolks.
Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].
Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.
Keep the hollandaise sauce covered and in a warm location until ready to use.
Tips on making Hollandaise sauce
Tip 1: Keep the ingredients at room temperature. As hollandaise is an emulsion, any distinct change in temperature can affect the sauce.
Tip 2: Heat the egg yolks gently over a double-boiler with barely simmering water over low heat.
Tip 3: Pour in the melted butter slowly. Give the egg yolks a chance to absorb the butter before adding more. If the butter is added too quickly, the egg yolks will curdle.
How to fix split Hollandaise sauce
What is a split sauce?
Split/broken/curdled all mean the same thing.
A split sauce means that the fat/oil and egg have separated.
To fix a split hollandaise sauce, add a little hot water and whisk it into the egg mixture.
What are poached eggs?
Poached eggs are another hallmark of Eggs Benedict.
Poached eggs are a delicate way of preparing eggs, whereby the egg white is fully set and the egg yolk remains runny.
The "perfect" poached egg will have a set egg white and runny egg yolk.
How to make poached eggs
Crack a whole egg into a small bowl.
Bring water in a pot to a simmer and add 1 tablespoon of white vinegar to the water.
With a spoon, stir the water in a circle to create a vortex.
Gently pour in the egg and gently stir so the egg doesn't sink. Lower the heat to barely simmering and leave it to poach for 3 ½ minutes until the egg white has set.
Use a slotted spoon to remove the eggs, and place onto a paper towel to drain.
Why add vinegar to the poaching liquid?
The vinegar helps to coagulate the protein in the egg whites, which helps to set them.
Why do you swirl the water?
Stirring the water creates a vortex, which helps the egg whites keep their shape.
How to make Turkey Bacon Eggs Benedict
Now that we've got all the elements of the Eggs Benedict ready, it's a matter of assembling.
Place 2 halves of an English muffin on a plate.
Add a slice of turkey bacon (cut in half) onto each muffin round.
Gently place a poached egg on each half.
Dollop a spoonful of hollandaise sauce.
Garnish with black pepper and parsley.
Other recipes you may enjoy
Be sure to check out my other turkey recipes:
Let me know if you try out this delicious recipe for Turkey Bacon Eggs Benedict -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! Have you tried turkey bacon in an Eggs Benedict before?
Turkey Bacon Eggs Benedict
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Each serving will include:
- 1 English muffin split in half
- 1 slice cooked turkey bacon recipe below
- 1 poached egg recipe below
- 1 tablespoon hollandaise sauce recipe below
For the turkey bacon:
- 8 slices turkey bacon
For the poached eggs:
- 4 cold eggs
- 1 tablespoon white vinegar
- 2 egg yolks room temperature
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoon salted butter melted
- ⅛ teaspoon black pepper
- 1 teaspoon chopped parsley
Cook the turkey bacon:
- Preheat the oven to 400°F.
- Place turkey bacon on to a baking tray lined with aluminum foil or parchment paper.
- Bake for 25-30 minutes, flipping once halfway, until crispy.
- Note: you'll have more turkey bacon than needed for this recipe.
Prepare the English muffin:
- To warm up the English muffin, place it onto a plate and microwave for 20-30 seconds, until just warm.
- Use a fork to gently prod the English muffin in half.
- Place the English muffin halves into a toaster to toast until light and crisp.
Make the hollandaise sauce:
- Whisk 2 egg yolks in a heat-safe glass bowl with lemon juice and mustard until pale in colour and increased a little in volume.
- Place the bowl over a pot of barely simmering water (make sure the bowl isn't touching the water).
- Continue to whisk until the egg yolks double in volume.
- Drizzle in a little melted butter at a time, while whisking the egg yolks.
- Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].
- Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.
- Keep the hollandaise sauce covered and in a warm location until ready to use.
Make the poached eggs:
- Crack a whole egg into a small bowl.
- Bring water in a pot to a simmer and add 1 tablespoon of white vinegar to the water.
- With a spoon, stir the water in a circle to create a vortex.
- Gently pour in the egg and gently stir so the egg doesn't sink. Lower the heat to barely simmering and leave it to poach for 3 ½ minutes until the egg white has set.
- Use a slotted spoon to remove the eggs, and place onto a paper towel to drain.
- Repeat with the remaining eggs.
- Place 2 halves of an English muffin on a plate.
- Add a slice of turkey bacon (cut in half) onto each muffin round.
- Gently place a poached egg on each half.
- Dollop a spoonful of hollandaise sauce.
- Garnish with black pepper and parsley.
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.