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Eggs Benedict Recipe - Toasted English muffins topped with ham, bacon, or Canadian-style bacon, and poached eggs and then drizzled with hollandaise sauce make this a favorite brunch recipe. // addapinch.com

Easy Eggs Benedict Recipe

This Eggs Benedict recipe is a simplified version of the well-loved, classic Eggs Benedict recipe. Ready in minutes without all the fuss!
5 from 14 votes

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Course Breakfast
Calories: 174kcal
Serving Size 1Eggs Benedict
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

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 Information

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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