Easy Eggs Benedict Recipe

Eggs Benedict is the quintessential brunch dish: rich, indulgent, and totally elegant. It brings together the perfect medley of poached eggs, toasty English muffins, savory ham or Canadian bacon, and a luscious hollandaise sauce that ties everything together with creamy, buttery decadence. The combination of flavors and textures—from crisp to silky—is pure breakfast bliss.

While it might sound like something best left to restaurants, this Easy Eggs Benedict recipe simplifies the process so you can recreate this brunch masterpiece right in your own kitchen—no culinary degree required! With step-by-step instructions and a foolproof method for hollandaise, this version is beginner-friendly but doesn’t compromise on flavor or presentation.

Whether you’re treating yourself on a lazy Sunday morning, impressing guests at brunch, or celebrating a special occasion, this dish is a must-try. It’s sophisticated yet satisfying, indulgent yet balanced. And once you’ve made it at home, you’ll wonder why you ever paid so much for it at a café!

Preparation and Cooking Info

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2 servings (1 muffin per person, 2 halves)
• Calories: Approx. 520 kcal per serving

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• ½ cup (1 stick) unsalted butter, melted
• Pinch of cayenne pepper (optional)
• Salt, to taste

For the Eggs Benedict:

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices Canadian bacon or ham
• 1 tablespoon white vinegar (for poaching eggs)
• Chopped fresh chives or parsley (optional, for garnish)
• Salt and pepper, to taste

Directions

Step 1: Prepare the Hollandaise Sauce

1. Heat a small saucepan with water and place a heatproof bowl over it (double boiler setup).
2. Add the egg yolks and lemon juice to the bowl and whisk constantly until the mixture thickens slightly.
3. Slowly drizzle in the melted butter while continuing to whisk, until the sauce becomes smooth and creamy.
4. Season with a pinch of salt and cayenne pepper (if using).
5. Remove from heat and keep warm (not hot!) until serving.

Tip: For a shortcut, you can also use a blender method. Blend egg yolks and lemon juice for 30 seconds, then slowly stream in hot melted butter while blending until thickened.

Step 2: Toast the Muffins & Cook the Ham

6. Toast the English muffins until golden brown.
7. In a skillet over medium heat, warm the Canadian bacon or ham slices until slightly browned on both sides. Set aside.

Step 3: Poach the Eggs

8. Bring a large saucepan of water to a light simmer and add the white vinegar (helps eggs hold their shape).
9. Crack each egg into a small cup or ramekin.
10. Stir the simmering water to create a gentle whirlpool and gently slide in one egg at a time.
11. Cook each egg for about 3–4 minutes, until the whites are set and the yolks are still runny.
12. Remove with a slotted spoon and drain on a paper towel.

Step 4: Assemble the Eggs Benedict

13. Place 2 toasted muffin halves on each plate.
14. Top each half with a slice of warm Canadian bacon, then a poached egg.
15. Spoon hollandaise sauce generously over each egg.
16. Garnish with chives or parsley, and a dash of black pepper if desired.

Why I Love This Recipe

I love this recipe because it captures the essence of a luxurious brunch dish, yet it’s surprisingly simple and satisfying to make at home. The silky hollandaise, the perfectly poached egg, the warm savory bacon—it’s a flavor harmony that’s hard to beat. Plus, the ingredients are easy to find, and the process becomes quick once you’ve tried it once or twice.

It’s also a versatile canvas. You can swap out ingredients, elevate it with smoked salmon, or make it veggie-friendly. Whether you’re cooking for yourself or loved ones, Eggs Benedict always feels special.

Tips & Variations

• No double boiler? Use a blender to make hollandaise sauce faster and with less risk of curdling.
• Vegetarian version: Replace ham with sautéed spinach, avocado, or grilled tomato.
• Smoked salmon twist: Try “Eggs Royale” using smoked salmon instead of ham.
• Spicy kick: Add a touch of sriracha or chipotle to your hollandaise.
• Make-ahead tip: You can poach eggs ahead of time and reheat briefly in hot water before serving.

Serving Suggestions

• Serve with: Roasted potatoes, fresh fruit salad, or a crisp green salad.
• Drink pairings: Freshly brewed coffee, mimosa, or herbal tea.
• Brunch spread: Pair with banana pancakes, muffins, and fresh juice for a full brunch.

Conclusion

This Easy Eggs Benedict recipe delivers everything you love about the iconic brunch dish—perfectly poached eggs, buttery hollandaise, and hearty English muffins—in a simplified, foolproof version you can master in your own kitchen. It’s elegant enough for special occasions but easy enough for a relaxed Sunday morning. One bite and you’ll understand why this classic continues to be a timeless favorite!

FAQ

Q: Can I make hollandaise ahead of time?
A: Hollandaise is best served fresh, but you can keep it warm for up to 1 hour in a thermos or warm water bath. Avoid reheating in a microwave, as it may split.

Q: Can I poach eggs in advance?
A: Yes! Poach, then place in ice water. To serve, reheat in hot (not boiling) water for 30–60 seconds.

Q: What if my hollandaise sauce breaks?
A: Whisk in a tablespoon of hot water or start over by blending a fresh egg yolk and slowly whisking in the broken sauce.

Q: Can I use whole eggs in the hollandaise?
A: No, only yolks are used for the classic texture and flavor. Whole eggs would alter the consistency.

Q: Is there a dairy-free version?
A: Use vegan butter for the sauce and a dairy-free English muffin brand. Skip the ham or use plant-based deli slices.