Homemade English muffins make the simplest breakfast sandwich taste a thousand times better. Simply fill one with top quality ham or bacon and cheese and you’re done. Or, if you’ve got a little time on your hands and want to serve a truly special breakfast treat, assemble these spectacular sandwiches! The runny egg, maple ham, and apple come together to create an irresistible combination of creamy, salty, sweet, and crunchy, and the spoonful of hollandaise sauce truly bring the dish to a special occasion-worthy level. Don’t be scared by the idea of making Hollandaise sauce—my foolproof recipe comes together in a blender. I’m pretty sure you’ll find it dangerously easy to make!
I’m not gonna lie, this is a pretty messy sandwich–one you’re more likely to eat with a fork and knife than with your hands–but that’s how I like my breakfast sandwiches. If you prefer, you could also serve this dish Eggs Benedict-style, substituting poached eggs for the fried ones.
Makes 4 sandwiches.
15 minPrep Time
5 minCook Time
20 minTotal Time
Make the Blender Hollandaise Sauce: In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Keep the sauce warm while you prepare the remaining components of the sandwiches. (You can heat it back up in the microwave for about 30 seconds at the low power setting before serving if needed.)
Cook the eggs: Lightly oil the inside of a round cookie cutter. Heat a large skillet over medium heat and lightly grease with butter or olive oil. Set the greased cookie cutter in the skillet, and crack open an egg inside the ring. Sprinkle the egg with a pinch of salt and some freshly ground black pepper. Cook for about 3 minutes. Delicately lift the ring to remove it from the skillet while leaving the egg in. Use a spatula to carefully flip the egg pver. Cook for just a minute so the top sets but the egg remains runny. Remove to a warm plate and reserve while you cook the remaining eggs.
If you don't mind a more "rustic" look, simply fry the eggs, over easy style.
Assemble the sandwiches: Split the English muffins in halves and toast lightly. Set one half of an English muffin on a serving plate, then top with a generous spoonful of Hollandaise sauce. Add one or two slices of maple ham, then a few slices of apple. Top with a fried egg, then spoon some Hollandaise sauce over. Garnish with watercress or microgreens if desired, then close with the second English muffin half. Repeat to create all sandwiches and serve immediately.
This post was created in partnership with Maple Leaf Foods. They offered me the opportunity to taste their new line of products inspired by various Canadian regions. Canadian Craft products are made using pork sourced exclusively by Canadian farmers and they contain no added preservatives–making them lovely companions for wholesome sandwiches and lunches. I feel in love with the Canadian Craft Québec Maple Ham as soon as I pulled open the packaging: the pure maple syrup aroma awoke sugar shack memories. How could I resist! The ham is thinly cut, not too salty, with just the right sweetness to make it addictive. It was just perfect to make this breakfast sandwich! Check out Maple Leaf Foods’ website for more information about their Canadian Craft products, or follow them on Facebook, Twitter, and Instagram. For more delicious inspiration, don’t miss the Tastes Like Canada recipe collection on Appehtite.ca.
Maple Leaf Food has offered me monetary compensation to develop a delicious recipe using their product. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in. For more information about sponsored posts, please read my Disclosure Policy. Thank you for supporting the sponsors that keep Food Nouveau running!