Perfect Mini Eggs Benedict Bites
These bite-sized Eggs Benedict are quick and easy to make, featuring a creamy hollandaise-inspired sauce, poached eggs, Canadian bacon, and toasted mini English muffin thins. Perfect for an elegant brunch or a cozy breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 12 mini English muffin thins
- 12 slices Canadian bacon
- 12 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter, melted
- 1 tablespoon white vinegar
- Salt and freshly ground black pepper, to taste
- Chives or fresh parsley, finely chopped for garnish
Instructions
- Prepare the hollandaise-inspired sauce: In a small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until smooth. Set aside.
- Toast the muffin thins: Split 12 mini English muffin thins and toast them until golden and crisp, about 3-4 minutes in a toaster or 5 minutes under a broiler.
- Cook Canadian bacon: Heat a skillet over medium heat and lightly brown 12 slices of Canadian bacon, about 1-2 minutes per side. Remove and keep warm.
- Poach the eggs: Fill a medium saucepan with about 3 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer over medium-low heat. Crack one large egg into a small bowl, swirl the water gently to create a vortex, and slide the egg into the center. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. Repeat for all eggs.
- Assemble the bites: On each toasted muffin half, place a slice of Canadian bacon, then carefully top with a poached egg. Spoon a small dollop of the hollandaise-inspired sauce over each egg and sprinkle with chopped chives or parsley.
- Serve immediately while warm.
Notes
Use fresh eggs for best poaching results. The mayo-based hollandaise sauce can be made ahead and stored refrigerated. Toast muffin thins just before assembling to prevent sogginess. Keep poaching water just below simmering (around 180°F) to avoid tough egg whites. For dietary adaptations, use gluten-free muffin thins and dairy-free mayo and butter alternatives.
Nutrition
- Serving Size: 1 mini Eggs Benedict
- Calories: 120
- Sugar: 1
- Sodium: 300
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 1
- Protein: 8
Keywords: mini eggs benedict, brunch recipe, easy eggs benedict, bite-sized breakfast, hollandaise sauce, Canadian bacon, poached eggs