Easy Eggs Benedict Recipe
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 and drizzled with my quick homemade hollandaise sauce. My simple method has it ready in minutes without all the fuss!
Servings: 6
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 400ยบ 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
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
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