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Turkey Bacon Eggs Benedict

A spin on regular Eggs Benedict, with turkey bacon instead of Canadian ham, topped with a gently poached egg and homemade hollandaise sauce. Perfect for brunch or breakfast.
Course Breakfast, Brunch
Cuisine American, Canadian
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 2
Calories 403kcal
Author Michelle | Sift & Simmer


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

Hollandaise sauce:

  • 2 egg yolks room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 3 tablespoon salted butter melted


  • 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.


Calories: 403kcal | Carbohydrates: 16g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 508mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1029IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg