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Easy Eggs Benedict Recipe – An Impressive Breakfast For Two!

I have always admired both the taste and look of Eggs Benedict, however, it always seemed too difficult to make until I discovered an easy way to cook this classic breakfast recipe.

Although the origin of this popular dish is somewhat controversial, it has become one of the most popular brunch items all over the world. However, it is rarely made in most homes because it also has a history of a recipe that is difficult to master.

The key to getting this dish on the table in a perfect presentation, comes down to timing. It all begins with a buttered and toasted English muffin. Then each half is topped with Canadian bacon, a poached egg, and classic Hollandaise sauce.

easy eggs benedict

Sounds easy, right? However the classic dish requires skills that only most experienced cooks could handle. That is until now!

This recipe will have you making this gorgeous and delicious breakfast over and over again. It is that easy!

Four Layers Of Eggs Benedict

1. Bread– The classic bread used to make Easy Eggs Benedict are English muffins. However, at many restaurants you will find it served on a variety of gourmet breads. Brioche is all the rage right now – but not only yellow brioche; even the jet black-colored charcoal brioche as well! 

2. Meat – Historically, you serve Eggs Benedict with Canadian Bacon in the United States. However, it is more commonly known as back bacon in Canada and other parts of the world. Although you can also use ham, smoked salmon or bacon strips as well.

3. Eggs – Although the recipe incorporates instructions for making classic poached eggs, I have found an easier way to make the barely cooked, runny yolk eggs in the oven.

4. Sauce – Hollandaise sauce is a world-famous traditional sauce that is also infamously difficult to make, even for seasoned cooks. Although you can use a quicker technique that requires only 90 seconds that produces the same results! It is a much faster, easier and a fool-proof way to make the sauce.

Easy Eggs Benedict Recipe

INGREDIENTS: 

  • English Muffins cut in half
  • Canadian Bacon, bacon, or ham
  • Eggs

Hollandaise Sauce Ingredients

  • Egg yolks
  • Lemon juice
  • Vinegar
  • Salted butter
  • Hot water
  • Pinch of cayenne pepper, optional
hollandaise sauce
Easy Hollandaise sauce made in a blender. A fool-proof method that is perfect when you are making breakfast for two!

INSTRUCTIONS:

Hollandaise Sauce Instructions

Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

As butter is being melted add the egg yolks and lemon juice into a small blender. Blend at a medium to medium high setting until the egg yolk turns light yellow color. This process should take only about 30 seconds.

When the butter is melted, keep the blender at medium-low speed and slowly drizzle the hot butter into your egg yolk mixture. Be sure to cover the opening with a towel so that the mixture doesn’t splatter as you add the hot butter.

Pour in the hot water and and continue blending until the desired consistency is reached. Add more hot water if you want the Hollandaise sauce thinner. Optional step: Add a pinch of cayenne pepper to the sauce and stir.

Cook the Canadian Bacon

Heat a non-stick skillet over medium heat. Then spray the pan with non-stick cooking spray and cook the Canadian bacon until lightly browned on one side. This will take approximately 2 minutes.

Then flip the Canadian bacon over and brown on the other side for 1-2 minutes.

Canadian bacon
Brown the Canadian bacon on both sides in a skillet. The round pieces make it easy to top a toasted English muffin.

However, if you are using slices of ham, heat the ham in the oven while the eggs are poaching. And if you are using standard strips of bacon, cook using your preferred method.

I prefer to make Air Fryer Bacon, although you can cook it on the stovetop, oven or even in the microwave. Whatever method you use be sure to place the cooked bacon on paper towels to soak up the excess grease.

Poach the Eggs

Although I have included the classic, stove top method to make poached eggs below, I will explain an easier way to get perfectly cooked eggs for this Easy Eggs Benedict recipe.

Preheat oven to 400º F then spray a standard size muffin pan with nonstick cooking spray. Add 2 tablespoons of water to 4 cups of the muffin pan.

Then crack an egg into the 4 muffin cups with water, being extra careful not to break the yolk of the egg. Carefully place the muffin pan in the preheated oven and cook 9-10 minutes or until the eggs are at a poached consistency.

*If you want to make great use of your time, be sure to fill the other muffin cups with Keto Breakfast Egg Muffins.

Once the poached eggs are cooked, remove the pan from the oven. Then blot the top of each muffin cup with a paper towel to remove the excess water. Carefully spoon the egg out of the cup.

That’s it! An easy way to make poached eggs!

easy poached eggs
An easy way to make perfectly cooked poached eggs – baking them in a muffin cup!

However, if you want to poach the eggs using a classic method, I have included those instructions as well.

Start by filling a large pot two-thirds full with water then season the water with a bit of salt. Bring the water to a simmer, then turn it down to a low heat setting.

Using a spoon, stir the water in a circular motion until it produces a whirlpool. Add one tablespoon of vinegar to the whirlpool.

Next, break an egg in a small dish and then slip the egg into the cooling water. Cook, but don’t stir, for around 3-4 minutes, or till whites form but the yolks are still soft.

Using a slotted spoon, you can now remove the eggs and blot on a paper towel to remove the excess water.

Assembly Instructions

Toast the English Muffins and spread a little butter on each piece. Then divide the English Muffins on two plates.

Top each piece with one slice of the cooked Canadian bacon. Then use a flexible silicon spatula or spoon to gently remove the poached eggs from the muffin tin. Be sure to dab the bottom of the spatula or spoon on a thick kitchen towel to absorb the excess water that is below the egg.

Place the poached eggs on top of the Canadian bacon. Then drizzle the Easy Eggs Benedict Hollandaise sauce on top.

Serve immediately with a garnish of chopped fresh parsley on top.

easy eggs benedict
Assemble by placing a piece of Canadian bacon on top of a toasted and buttered English muffin. Then add the poached egg and drizzle the Hollandaise sauce over top.

Storing Instructions

Unfortunately, Eggs Benedict is not a breakfast item that you can store in the refrigerate to reheat later. However, because they are assembled individually, it is easy to make only the amount you need.

Make Ahead Instructions

If you want to get a jump on things you can make the Hollandaise sauce up to 1 hour ahead of the time you want to serve breakfast. Simply make the sauce and put it in a heat-proof container. Then place the container in a sauce pan in simmering water until ready to serve.

Be sure not to store the sauce at room temperature or in the refrigerator. The sauce will separate and not be good to serve over your Easy Eggs Benedict.

Enjoy! Mary

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com

easy eggs benedict

Easy Eggs Benedict Recipe

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Enjoy the delicious taste of Eggs Benedict with these easy cooking methods.

Ingredients

  • 2 English Muffins cut in half
  • 4 slices Canadian Bacon, bacon or ham
  • 4 eggs

Hollandaise Sauce

  • 2 egg yolks
  • 1/2 tablespoon lemon juice
  • 4 tablespoons salted butter
  • 1/2 tablespoon hot water
  • pinch of cayenne pepper, optional

Instructions

  1. Preheat oven to 400º F. Spray a muffin tin with nonstick cooking spray. Add 2 tablespoons of water to 4 cups of the muffin pan. Crack an egg into the 4 muffin cups with water, being extra careful not to break the yolk of the egg. Place the muffin pan in the preheated oven and cook 9-10 minutes or until the egg is at a poached consistency.

  2. Heat a skillet over medium heat. Spray the pan with non-stick cooking spray and brown the Canadian bacon until lightly browned on one side, approximately 2 minutes, flip and brown on the other side, 1-2 minutes.

Hollandaise Sauce Instructions

  1. Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

  2. As butter is being melted add the egg yolks and lemon juice into a small blender. Blend at a medium to medium high setting until the egg yolk turns light yellow color., this process should take only about 30 seconds.

  3. When the butter is melted, keep the blender at medium-low speed and slowly drizzle the hot butter into your egg yolk mixture. Be sure to cover the opening with a towel so that the mixture doesn't splatter as you add the hot butter.
  4. Pour in the hot water and blending until the desired consistency is reached. Add more hot water if you want the hollandaise sauce thinner.

    Optional: Add a pinch of cayenne pepper to final sauce and stir.

Assembly Instructions

  1. Toast the English Muffins and spread a little butter on each piece.
  2. Then divide the English Muffins on two plates. Top each piece with one slice of cooked Canadian bacon.
  3. Pat the top of the poached eggs with a paper towel to remove the water. Then use a flexible silicon spatula or spoon to gently remove the poached eggs from the muffin tin and dabbing the bottom of the spatula/spoon on a paper towel or kitchen towel to drain off the excess water. Place each egg on top of the bacon.
  4. Then drizzle the Hollandaise sauce on top and garnish with fresh chopped parsley.

Notes

Recipe provided by icookfortwo.com

Nutrition Information
Yield 4
Amount Per Serving Calories 375Total Fat 24gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 11gCholesterol 348mgSodium 909mgCarbohydrates 15gFiber 1gSugar 1gProtein 24g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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