Easy Eggs Benedict
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When it comes to brunch, few dishes feel as timeless, or as satisfying, as Eggs Benedict. With its creamy hollandaise sauce, runny poached eggs, and crisp English muffins, it’s the kind of dish that makes your typical Sunday morning feel like a special occasion.
Whether it’s your first time trying a homemade hollandaise sauce or you’re a seasoned brunch recipe lover, this easy Eggs Benedict recipe combines comfort food, bold flavors, and a subtle fine-dining feeling!
Why You’ll Love This Easy Eggs Benedict Recipe
This version keeps it simple, without skimping on flavor. The quick hollandaise comes together with just a whisk or blender (no stovetop juggling or immersion blender needed). You’ll use basic ingredients you probably already have in the fridge—eggs, butter, and lemon juice—and still get that rich, velvety sauce you’d expect from a fancy café.
Pair that with crispy Canadian bacon, lightly toasted English muffin halves, and a perfectly runny poached egg, and you’ve got a dish that looks impressive but is secretly very doable!
And if you find yourself with extra ingredients after you’re done, you’ll have everything you need to whip up our 2-minute English Muffin Breakfast Sandwich for breakfast the next day!
Ingredients You’ll Need For The Perfect Eggs Benedict
- Large eggs (use fresh eggs for best poaching results)
- English muffins, split and toasted
- Canadian bacon
- White vinegar (helps your eggs hold their shape in the water)
- Egg yolks
- Lemon juice (fresh is best!)
- Unsalted butter, melted and hot
- Salt
- Cayenne pepper or paprika (Optional)
Optional Toppings and Variations
- Add a sprinkle of fresh herbs (like chives or dill) for color.
- Swap in spinach for a version of Eggs Florentine.
- Use regular bacon or even a ham steak if that’s what you have on hand.
Step-by-Step Instructions
1. Start with the Quick Hollandaise
In a small bowl or blender, whisk together the egg yolks and lemon juice until smooth. Then, while whisking (or blending), slowly pour in the hot melted butter in a thin stream. The sauce will thicken slightly and turn glossy.
Season with a pinch of salt and a little cayenne if you like. Set it aside somewhere warm.
Tip: A warm oven (turned off) or just setting the bowl near your stovetop can help keep the sauce from cooling too fast.
2. Crisp the Canadian Bacon
In a large skillet over medium heat, cook the bacon slices for 1–2 minutes per side until they’re golden brown and heated through.
Remove from the pan and set aside on a paper towel-lined plate.
3. Poach the Eggs
In a large saucepan or pot of water, bring 2–3 inches of water to a gentle simmer (look for small bubbles, not a full boil). Add vinegar.
Crack 1 egg into a small cup or individual ramekin. Use a spoon to stir the water in a circular motion, then slip the egg into the center. The whirlpool helps the egg whites wrap around the yolk for a neater look.
Cook for 3–4 minutes, or until the whites are set and yolks are still runny. Remove with a slotted spoon, letting any excess water drip off. Repeat with the remaining eggs.
A Little secret: If you’re new to poaching eggs, strain the raw egg through a fine mesh sieve to remove loose whites. It helps the shape stay neater in the pot.
Can I poach the eggs ahead of time?
You can! Store them in cold water in the fridge, then reheat in hot (not boiling) water for about 30 seconds before serving. If you’re looking for more recipes you can start or completely make ahead of time, you’ll absolutely love our Overnight Stuffed French Toast and Make-Ahead Breakfast Burritos.
4. Assemble the Benedict
Place 2 toasted English muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg.
Finish with a generous spoonful of your warm homemade hollandaise sauce.
Now that’s a breakfast worth slowing down for!
Ingredients
- 4 large eggs
- 2 English muffins split and toasted
- 4 slices Canadian bacon
- 1 tsp white vinegar for poaching
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup 1 stick unsalted butter, melted
- Salt to taste
- Dash of cayenne pepper or paprika optional
Instructions
- In a blender or small mixing bowl, whisk together the egg yolks and lemon juice until smooth. While whisking (or blending) continuously, slowly drizzle in the hot melted butter until the sauce thickens slightly. Season with a pinch of salt and a dash of cayenne if you like a little Southern heat. Set aside in a warm spot.
- In a skillet over medium heat, brown the Canadian bacon (or ham slices) for 1–2 minutes per side until lightly golden. Remove from heat and set aside.
- Bring a medium saucepan of water to a gentle simmer and add 1 tsp vinegar. Crack each egg into a small bowl or ramekin. Stir the simmering water to create a soft whirlpool, then gently slide in one egg. Poach for 3–4 minutes, or until the white is set and the yolk is still soft. Use a slotted spoon to remove the egg and gently pat dry. Repeat with the rest.
- Place 2 toasted English muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce. Sprinkle with a dash of paprika, chives, or fresh black pepper, if desired.
