These little stacks hit every mark you want from eggs Benedict: a toasted muffin base, a warm layer of Canadian bacon, a perfectly poached egg with a jammy center, and a rich hollandaise spooned generously over the top. The hollandaise itself is built the classic way, whisked over gentle heat with butter added piece by piece until it turns silky and thick enough to coat the back of a spoon. A scatter of fresh chives on top adds color and a little bite, cutting through the richness of the sauce. Because the muffins toast up golden and firm at the edges, they hold their structure under all that sauce instead of going soggy. This is a great brunch pick if you're keeping things gluten free, and it still delivers that same indulgent, restaurant-style bite in a smaller, easy-to-serve portion. Perfect for a small gathering where everyone gets their own individually plated stack.
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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.
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