Easy Eggs Benedict Recipe
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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!
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!
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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
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.
- 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.)
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!
3. Toast the English Muffins – Put the buttered English Muffins into the bottom rack of the oven at the same time as the eggs.
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.
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
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
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
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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I have two questions: first, are there any hints or tricks you can share about getting that egg out of the muffin tin without breaking the yolk? Second, since it is DH and I, there will be unused muffin slots. Should those be filled with water or just left empty?
Thanks for sharing this recipe-my husband’s hands down favorite breakfast-I’m looking forward to making it a tad more often than just Easter and his birthday now!
Vickie, as I state in the instructions, I just spray each muffin tin with nonstick cooking spray and then add 2 tablespoons of water to each cup of the tin and then crack the egg into each cup. When done, I use a silicon spatula to gently remove the egg from the muffin tin.
Thanks Robyn!
Hi! This really sounds amazing and easy! i honestly struggle so much making poached eggs, it discourages me from making eggs benedict but this sounds super simple. I was wondering if you use a regular muffin pan or the jumbo muffin pan?
Hi Suany,
This recipe is really simple and delicious and I hope you enjoy it! I use a regular muffin tin for poaching eggs. Thanks so much! xo
This was delicious – thanks!!
The absolute best and only way to make eggs Benny!
So much easier and less mess
Thanks for sharing
If I knew there was a simpler way to make eggs benedict, I would have been making it all the time! We love love love eggs benedict, the perfectly creamy and lemony flavors paired with a juicy yolk? Yes please! I will be whipping this out one Saturday morning!
I cannot believe this really works!! And all the eggs are uniform; makes a very pretty plate. Thanks for this fabulous tip!
Isn’t it the coolest?! So glad you enjoy it, too!
Eggs Benedict is a favorite breakfast of mine. I don’t use Hollandaise, but a simple cheese sauce. I use Velveeta Cheese and a little milk, pop in microwave and you have a quick and easy sauce. Velveeta is a staple at my house. LOL
Thank you for sharing! I just tried Eggs Benedict a couple of weeks ago. I fell in love! So I have decided to share my experience with my 5 kids your are alot simpler than I had anticipated. Thank you. I will re-pin. 🙂
Mmm, I’ve never made eggs benedict at home, but I think I need to go whip some up!
I adore eggs benedict. Interesting way with the eggs baked in the oven, will definitely need to try this method. Thanks, Robyn!