Easy Eggs Benedict Recipe
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This Easy Eggs Benedict recipe is delicious for breakfast or brunch and simple to make! Toasted English muffins are topped with Canadian bacon and poached eggs and drizzled with my quick homemade hollandaise sauce. Make it at home in minutes with my simple method with no fuss!
Eggs Benedict is one of my favorite breakfasts. I created a simplified version to make it at home in minutes without long or complicated steps. It’s so tasty and easy to make that I have declared it the best Eggs Benedict recipe ever!
Yum!! Made today and so good and super easy-takes the intimidation of poaching away! Making in large quantities with this cooking method would be a breeze!
Comment from Sarah
How to Make Easy Eggs Benedict
Eggs Benedict Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Canadian Bacon – Traditionally, Canadian bacon is used, but you can also use cooked ham or bacon in my recipe.
English Muffins – Split the muffins in half and butter before toasting in the oven.
Eggs – You’ll use six large eggs for this recipe.
Hollandaise Sauce – This easy sauce comes together in 5 minutes in the blender with just 5 ingredients.
Recipe Tips
- Make as many or as few as you need with this updated method!
- Use my easiest-ever method to cook eggs! There’s no need for the time-consuming simmering water to poach eggs. See my muffin tin method in the recipe instructions.
- Make the easy hollandaise sauce in about 5 minutes! Whip it together while the eggs are in the oven.
Step-by-Step Instructions
My easy recipe simplifies how Eggs Benedict is made so that every home cook can enjoy making them anytime. This updated method is so easy to make at home now, so you don’t have to wait for a restaurant brunch to enjoy it! You may also want to try my Eggs Benedict with Asparagus too.
Cook the bacon – Place the Canadian bacon (or ham) onto a wire rack, place it onto a baking sheet, and bake until browned, for about 15 minutes. (See How to Cook Bacon in the Oven if you use standard bacon.)
Cook Eggs in the Oven – I use my oven rather than poaching eggs over a low simmer on the stovetop – it makes it so easy! Add water to each muffin pan cup, and then add your egg. Place your muffin pan filled with eggs into the oven during the last few minutes of cooking your Canadian bacon. This little secret saves time, and the eggs turn out perfectly every time!
Toast the English Muffins – Put the buttered English Muffins into the bottom rack of the oven at the same time as the eggs.
Make Blender Hollandaise Sauce – Use my easy blender hollandaise sauce recipe to make the sauce while cooking the bacon, eggs, and toast. It will whip up easily in the blender in about 5 minutes.
Assemble the Eggs Benedict – Place toasted English muffin on a plate and top each with Canadian bacon. Use a silicone spatula to gently remove a poached egg from the muffin tin and drain each on a paper towel to remove any excess water before layering onto the bacon. Then drizzle the top of the assembled eggs benedict with hollandaise sauce. Serve warm.
Make Eggs Benedict for a Crowd
This updated method is perfect for serving Eggs Benedict to larger crowds.
The recipe is for six people but can easily be adjusted to serve more.
If you look at the photo of my eggs in the muffin tin and the buttered English muffins on the baking sheet, you’ll likely notice that I even doubled my recipe when I made them! Even though an eggs benedict brunch or breakfast is so special, it can be so simple using my recipe!
It is so easy that I feel like I’m cheating when I serve it.
Frequently Asked Questions
Traditional eggs benedict is made with buttered, toasted English muffins topped with Canadian bacon and poached eggs, all topped with hollandaise sauce.
Bacon or ham are both delicious substitutes for Canadian bacon in eggs benedict.
More Breakfast and Brunch Favorites
Here’s my Easy Eggs Benedict recipe. I hope you enjoy it as much as my family!
Easy Eggs Benedict Recipe
Ingredients
- 3 English Muffins, cut in half
- 6 slices Canadian Bacon, or cooked bacon or ham slices
- 6 large eggs
- easy blender hollandaise sauce
Instructions
- Preheat oven to 400º F. Spray a muffin tin with nonstick cooking spray. Set aside.
- Place bacon on a fully rimmed baking sheet (edges on all four sides) that has been topped with a wire cooling rack. Bake until the meat has browned, about 15-20 minutes.
- Add 2 tablespoons of water to each cup of the muffin pan. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.
- Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.
- As your bacon, eggs, and muffins are baking, prepare your hollandaise sauce. Pour into a serving container.
- To assemble Eggs Benedict, place English Muffins on each plate, top with one slice of bacon. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon.
- Drizzle with hollandaise sauce and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
First time making Eggs Benedict and this recipe is perfect! I love simple recipes and this one will be a repeat for me. Thank you!
Thanks, Mary, I’m happy you loved this eggs Benedict recipe. I love how easy it is to make, too.
What if I don’t want to have the whole muffin tin of eggs? Should I put water in the empty slots?
Chris, you can add the water to the empty slots if not using all of them. I hope you enjoy the eggs Benedict.
Yummy, easy, everyone can help, even my 2 and 4 year old grandsons! Will make this again for sure!!!
Don’t you love recipes you can make with the little ones, Sue? I always loved cooking with my son when he was small.
Love this recipe, the old way was time consuming
Thanks, Jenny. I love how easy this is to make.
Thank u
Yum!! Made today and so good and super easy-takes the intimidation of poaching away! Making in large quantities with this cooking method would be a breeze! Thanks Robyn!!
I’m so glad you liked this, Sarah. I love that it is so easy to make.
You sure about the calories? An English muffin is 150 calories. An egg is 78. Haven’t even gotten to the Hollandaise or ham yet.
Wade, the nutrition information on the recipe is for the eggs Benedict only. The nutrition information for the linked easy hollandaise sauce is included with that recipe. A serving is only one-half of the English muffin.
Wonderful recipe and the best for serving my big family. I add a slice of avocado and tomato under the egg to dress it up more, Bon appetite!
I have made eggs B for years, using a special pan w/ 4 ‘cups’ for the eggs that sit over water.
I always spray the cups w/ pam first. But i find it difficult to have everything ‘done’ at the same time .AND a tendency to overcook the eggs! I never make EB for family … fearing I surely wouldn’t time correctly!
This should be a perfect solution.
However, I found I need a little tweaking on time for eggs …
AND – MOST IMPORTANT – I need to spray the muffin tins w/ Pam or butter … the eggs stuck to the muffin pan!.
Deany, I hope this recipe will make it easier for you to now make eggs Benedict for your family. I always spray the muffin tins so the eggs come out easily. Thanks.
Great meal and simple to make. It was so yummy everyone loved it!
Thank you, Albertina!