I think THIN toasted english muffins with big yeast holes on the bottom are key to placing and breaking the yolk of a perfectly poached Jumbo egg into, then a smattering of real canadian bacon bits, a thin slice of gruyere or swiss, capped with the lightly strawberry-jam spread into the cavities of the top of the muffin. No Fork/Knife Eggs benedict you don’t have to trash all the pots and pans to make. You can poach eggs in a 2-cup coffee maker if you add vinager, which cleans out the innards while you’re at it.
If you want an english muffin with holes in it..crumpets would work. I just can’t get used to them. One side is flat like a pancake and the other has deep indentations.
Taking Eggs Benedict on the Road: build it, run the top Muffin cap around and through the pooling yolk to soak up, top back on with some good fruit preserve, wrap it in small bakery parchment square then foil, eat it on your commute.
Place 4 toothpicks and quarter it if you have a treacherous drive such that you can't take your eyes off the road.
About 3 dollars.