Golden toasted English muffins topped with warm Canadian bacon and a perfectly poached egg make for a brunch classic that's just as satisfying in miniature. The real star here is the silky hollandaise, whisked over gentle heat with egg yolks, a bright squeeze of lemon juice, and a pinch of cayenne until it turns glossy and rich enough to coat the back of a spoon. Each bite balances that lush, tangy sauce against the salty bacon and creamy yolk underneath, with a scatter of fresh chives adding a pop of color and sharpness on top. It's an elegant little stack that comes together with restaurant-level polish, no special equipment required beyond a saucepan and a steady whisking arm. This version fits neatly into a dairy free brunch spread without sacrificing that classic, decadent hollandaise experience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Toast the gluten free English muffin halves in a toaster or under a broiler until the cut sides are golden and firm at the edges, about 2–3 minutes. Set aside on a serving platter.
Heat a medium skillet over medium heat. Add the Canadian bacon slices and cook for 1–2 minutes per side until warmed through and lightly browned at the edges. Place one slice on each toasted muffin half and keep warm.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
