If you're a breakfast aficionado looking for a new and exciting recipe to try, my ultimate Eggs Benedict Fry Egg Sandwich is sure to satisfy your cravings. This delectable sandwich combines all the classic components of an Eggs Benedict dish - a runny egg, Canadian bacon, and hollandaise sauce - into a delicious sandwich that is perfect for any meal!
The foundation of any good sandwich is quality ingredients, & my Eggs Benedict fry egg sandwich is no exception. Start by toasting the bread to a golden brown, and then fry the Canadian bacon until it's crispy on the edges but still juicy in the middle.
The hollandaise sauce is the crowning glory of any eggs benedict recipe, and it's equally essential in the fry egg sandwich version. To make the perfect hollandaise sauce, you'll need egg yolks, lemon juice, dijon mustard, butter, and a dash of cayenne pepper.
The star of the show in the eggs benedict fry egg sandwich is undoubtedly the fried egg. You want it to be crispy on the edges but still have a runny yolk that oozes out when you bite into the sandwich.
Start by getting the Canadian Bacon nice & golden brown.
Spread a thin layer of mayo onto one side of the bread & then place the bread mayo side down onto your griddle. Spread another thin layer of mayo on the other side of bread.
Once golden brown, flip the bread & brown the other side of the bread.
Spray your griddle with a cooking spray & crack open your eggs directly onto the pan.
Season the eggs with salt, pepper, & a pinch of cayenne pepper.
Once the whites are mostly set, flip the egg & quickly cook for another 30 seconds to a minute. Pull the eggs off of the heat.
Now to assemble the sandwich, start by adding a handful of baby arugula.
Next add 2 eggs, 4 pieces of Canadian bacon, & then a generous drizzle of Hollandaise sauce.
Top it off with everything bagel seasoning, chives, & lemon zest. Add the second piece of bread & enjoy!
Pop the butter in the microwave and microwave until fully melted. Separate the egg yolks from the whites & add the yolks into a blender.
Add the dijon mustard, lemon juice, & a pinch of cayenne pepper to the egg yolks & quickly blend that together for about 5-10 seconds.
Add the melted butter to the blender & blend until combined.