Easy Eggs Benedict Recipe


5 from 18 votes
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This Easy Eggs Benedict is delicious for breakfast or brunch and simple to make! Toasted English muffins are topped with Canadian bacon and poached eggs, then drizzled with my quick hollandaise sauce. Make at home in minutes with my simple method and no fuss!

Toasted English muffins topped with Canadian bacon and poached eggs and drizzled with hollandaise sauce, all on a white plate.

Eggs Benedict is one of my most 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 to be 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
Photo of ingredients needed to make Eggs Benedict: Canadian Bacon, Eggs, English Muffins, Hollandaise Sauce all on a marble surface and wooden cutting board.

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.

How to Make Easy Eggs Benedict

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.

Six slices of Canadian bacon are on a wire rack fitted baking sheet.
  1. Cook the bacon – Place the Canadian bacon (or ham) onto a wire rack placed onto a baking sheet and bake until browned, about 15 minutes. (See How to Cook Bacon in the Oven if you wish to use standard bacon.)
Muffin tin with each hole holding a raw egg.

2. Cook Eggs in the Oven – Rather than poaching eggs over a low simmer on the stovetop, I use my oven. Simply add water to each cup of a muffin pan, and then add your egg. Place your muffin pan filled with eggs into the oven during the last few minutes of the cooking time for your Canadian bacon. This little secret saves so much time, and the eggs turn out perfectly every time!

Baking sheet with buttered halves of English muffins.

3. Toast the English Muffins – Put the buttered English Muffins into the bottom rack of the oven at the same time as the eggs.

Plate with eggs benedict topped with hollandaise sauce.

4. Make Blender Hollandaise Sauce – Use my easy blender hollandaise sauce recipe to make the hollandaise sauce while the bacon, eggs, and toast are cooking. It will whip up easily in the blender in about 5 minutes.

Eggs benedict with soft poached egg and hollandaise sauce.

5. 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 top of the bacon. Then drizzle the top of 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

What is in eggs benedict?

Traditional eggs benedict is made with buttered, toasted English muffins topped with Canadian bacon and poached eggs, all topped with hollandaise sauce.

Can I substitute something for Canadian bacon in eggs benedict?

Bacon or ham are both delicious substitutes for Canadian bacon in eggs benedict.

More Breakfast and Brunch Favorites

Blueberry Muffins

Breakfast Casserole

French Toast

Buttermilk Pancakes

If you tried this Eggs Benedict Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

Easy Eggs Benedict Recipe

5 from 18 votes
This Easy Eggs Benedict is delicious for breakfast or brunch and simple to make! Toasted English muffins are topped with Canadian bacon and poached eggs, then drizzled with my quick hollandaise sauce. It's ready in minutes without all the fuss!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6



  • 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.



Serving: 1Eggs Benedict | Calories: 174kcal | Carbohydrates: 13g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 177mg | Sodium: 452mg | Potassium: 196mg | Vitamin A: 240IU | Calcium: 42mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Mary says:

    5 stars
    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!

    1. Robyn Stone says:

      Thanks, Mary, I’m happy you loved this eggs Benedict recipe. I love how easy it is to make, too.

  2. Chris Garrett says:

    What if I don’t want to have the whole muffin tin of eggs? Should I put water in the empty slots?

    1. Robyn Stone says:

      Chris, you can add the water to the empty slots if not using all of them. I hope you enjoy the eggs Benedict.

  3. Sue Sampson says:

    5 stars
    Yummy, easy, everyone can help, even my 2 and 4 year old grandsons! Will make this again for sure!!!

    1. Robyn Stone says:

      Don’t you love recipes you can make with the little ones, Sue? I always loved cooking with my son when he was small.

  4. Jenny says:

    Love this recipe, the old way was time consuming

    1. Robyn Stone says:

      Thanks, Jenny. I love how easy this is to make.

  5. GARY says:

    5 stars
    Thank u

  6. Sarah says:

    5 stars
    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!!

    1. Robyn Stone says:

      I’m so glad you liked this, Sarah. I love that it is so easy to make.

  7. Wade says:

    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.

    1. Robyn Stone says:

      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.

  8. Michael Marcellini says:

    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!

  9. Deany Meinke says:

    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!.

    1. Robyn Stone says:

      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.

  10. Albertina Geller says:

    5 stars
    Great meal and simple to make. It was so yummy everyone loved it!

    1. Robyn Stone says:

      Thank you, Albertina!