English Muffin Benedict is a modern twist on the classic Eggs Benedict, which originated in early 20th‑century New York. The dish combines the British‑style English muffin with American poached eggs, bacon, and a rich sauce, embodying the fusion of British and American breakfast traditions.

Variations include using Canadian bacon (the classic), replacing it with smoked salmon (Eggs Royale), adding spinach for Eggs Florentine, or swapping the hollandaise for a maple‑honey sauce as done in this Outdoor Boys tribute. Each region adapts the protein and sauce to local tastes.

In the Pacific Northwest, chefs often incorporate local smoked salmon or maple‑infused hollandaise, echoing the region’s love of maple and seafood. This recipe’s maple hollandaise and smoked bacon honor that regional flair while staying true to the classic structure.

Eggs Benedict is a popular brunch staple for holidays like Easter, Mother’s Day, and New Year’s Day, as well as weekend brunches and special gatherings where a luxurious yet quick breakfast is desired.

It blends rugged outdoor cooking inspiration with refined indoor technique—using an overnight dough, a griddle‑cooked English muffin, and a siphon‑aerated maple hollandaise—creating a hearty yet elegant dish that celebrates both adventure and comfort food.

Common errors include over‑kneading the dough, letting the poaching water boil, flattening the muffin discs too thin, and adding butter too quickly to the hollandaise, which can cause curdling. Follow the critical steps for best results.

The siphon incorporates CO₂, creating a light, airy texture that mimics the fluffy mouthfeel of a freshly whipped sauce, while also allowing the hollandaise to stay warm longer without separating—a modern twist on the classic technique.

Yes. Prepare the dough night before, refrigerate the baked muffins, keep the hollandaise chilled (re‑whisk before use), and store poached eggs in cold water for up to 2 hours. Reheat muffins and eggs just before assembling.

The muffins should develop a deep golden‑brown crust with visible “nooks and crannies” inside—light, airy, and slightly crisp on the outside while remaining soft inside. A quick press with a spatula should reveal a tender interior.

The whites should be fully set but still tender, and the yolk should wobble slightly when the egg is lifted. A gentle touch with a spoon should not disturb the yolk’s center.

The YouTube channel NOT ANOTHER COOKING SHOW focuses on creative, comfort‑food recipes that blend outdoor cooking inspiration with indoor techniques, often featuring hearty breakfasts, rustic breads, and inventive twists on classic dishes.

NOT ANOTHER COOKING SHOW emphasizes storytelling and rugged inspiration, using unconventional methods like body‑heat fermentation and siphon‑based sauces, whereas many channels stick to conventional kitchen appliances and straightforward presentations.