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hot_biteHardAmerican

Mini Eggs Benedict

Bite-sized English muffins topped with Canadian bacon, poached quail eggs, and hollandaise

⏱️ Prep: 30min🍳 Cook: 20min⏰ Total: 50min👥 Serves: 24🌡️ hot
⚠️ Contains: 🌾 Gluten, 🥛 Dairy, 🥚 Egg

Ingredients

  • 6English muffins
  • 24quail eggs(or use halved poached chicken eggs)
  • 12 slicesCanadian bacon(halved)
  • 3egg yolks(for hollandaise)
  • 1 tbsplemon juice
  • 0.5 cupbutter(melted and hot)
  • 0.25 tspcayenne pepper
  • 1 tbspwhite vinegar(for poaching)
  • fresh chives(minced, for garnish)
  • kosher salt

📝 Make Ahead

Toast muffins and make hollandaise ahead. Poach eggs just before serving.

Instructions

  1. Cut English muffins into quarters using round cutter or knife, toast until golden
  2. Make hollandaise: whisk yolks and lemon juice over double boiler until thickened
  3. Slowly drizzle in hot butter while whisking constantly until emulsified
  4. Season with salt and cayenne, keep warm
  5. Warm Canadian bacon in skillet, set aside
  6. Bring pot of water to gentle simmer, add vinegar
  7. Crack quail eggs into water and poach 1-2 minutes until whites set
  8. Remove with slotted spoon to paper towels
  9. Assemble: muffin quarter, bacon piece, quail egg, spoonful of hollandaise
  10. Garnish with chives and serve immediately

💡 Pro Tips

Quail eggs are adorable but tricky - crack into a small cup first. If using chicken eggs, poach whole and cut in half. Hollandaise breaks if butter is added too fast. Keep sauce warm in thermos or over barely warm water. Work quickly - these must be served hot.

📜 History

Eggs Benedict was reportedly created at Delmonico's restaurant in New York City in the 1860s, though the Waldorf Hotel also claims credit. The dish became synonymous with elegant brunch service. These miniature versions capture all the classic flavors in a party-friendly format.

🍸 Pairs Well With

Also pairs well with:

champagneproseccobloody-marymimosa