Eggs Benedict

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This Eggs Benedict recipe with Gandy Dancer Pepper Hollandaise sauce is a classic brunch dish with a spicy twist. It features crispy Canadian bacon, perfectly poached eggs, and a rich hollandaise sauce made with egg yolks, lemon juice, and melted butter seasoned with Gandy Dancer Pepper and salt. The Gandy Dancer Pepper adds a subtle heat to the hollandaise sauce, making it a unique and flavorful addition to the dish. The dish is assembled by placing the Canadian bacon and poached egg on top of a toasted English muffin, followed by a generous drizzle of the hollandaise sauce. The finished dish is garnished with extra Gandy Dancer Pepper for an added pop of flavor. This Eggs Benedict recipe is perfect for a special occasion brunch or a leisurely weekend breakfast. It's sure to impress your guests and satisfy your taste buds!

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes


  • 4 English muffins, split and toasted
  • 8 slices of Canadian bacon
  • 8 poached eggs
  • 1 tablespoon white vinegar (for poaching the eggs)
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon of Gandy Dancer Pepper
  • 1/4 teaspoon of salt
  • 1/2 cup unsalted butter, melted


  1. Begin by poaching the eggs. Fill a large, deep skillet with water and bring to a boil. Reduce the heat to medium-low and add the white vinegar. Crack an egg into a small bowl and carefully slide it into the water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the eggs from the water and set aside.
  2. To make the hollandaise sauce, whisk together the egg yolks, lemon juice, Gandy Dancer Pepper, and salt in a heatproof bowl set over a saucepan of simmering water. Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes glossy. Remove from heat and keep warm.
  3. Meanwhile, toast the English muffins and cook the Canadian bacon in a nonstick skillet over medium heat until browned and crispy.
  4. To assemble the Eggs Benedict, place a slice of Canadian bacon on each toasted muffin half, followed by a poached egg. Drizzle the hollandaise sauce over the top of the eggs.
  5. Serve immediately, garnished with extra Gandy Dancer Pepper, if desired.


This recipe is perfect for a special occasion brunch or a leisurely weekend breakfast. The Gandy Dancer Pepper adds a unique and flavorful twist to the classic hollandaise sauce, while the poached eggs and Canadian bacon provide a delicious and satisfying base. Enjoy!

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