Eggs Benedict – Spend With Pennies

This Eggs Benedict recipe is easy to make at home!

A toasted English muffin is topped with a slice of Canadian bacon, a poached egg, and a no-fail 1-minute hollandaise sauce.

Eggs Benedict Is an Easy Breakfast

Don’t be intimidated; this breakfast is actually really easy to make and takes about 30 minutes.

Eggs Benedict is a brunch dish that is made by placing a slice of Canadian bacon on each half of a toasted English muffin, topping it with a poached egg, and a drizzle of hollandaise sauce.

Ingredients for Eggs Benedict

Canadian Bacon – Canadian bacon or back bacon is traditional. It’s similar to ham and can be found in most grocery stores. You can substitute deli ham or leftover ham.

English Muffins – English muffin halves are the base of eggs benedict, but in a pinch, use toast or halved dinner rolls.

Eggs – Poached eggs with slightly runny centers are perfect for eggs benny. Tips for a perfect poached egg can be found here. I have also made eggs benny with scrambled eggs.

Hollandaise Sauce – Hollandaise sauce may seem intimidating, but I the recipe below is incredibly easy. You can also use a packet of hollandaise sauce if you’d prefer.

The Easiest Ever Hollandaise Sauce

Hollandaise is easy to make in the blender in just a couple of minutes. It does contain raw egg yolks; if you don’t want to eat raw egg yolks, you can either use a packet mix or prepare using the double boiler method in the notes of the recipe.

1. Add egg yolks, a bit of fresh lemon juice, and seasonings to a blender.
2. Run blender on low while very slowly adding melted butter.

How to Make Eggs Benedict

1. Make Hollandaise: Prepare the sauce (per the recipe below) and set it aside.
2. Toast Muffins: Place English muffins and back bacon on a sheet pan and broil until the muffins are lightly toasted.
3. Poach Eggs: Poach eggs and place on each half of the toasted English muffins with Canadian bacon (or bacon).
4. Serve: Season each half and drizzle with hollandaise sauce. Serve immediately.

Tips for Eggs Benedict

• Poach eggs ahead of time. Cook eggs a few at a time and use a slotted spoon to transfer them into a bowl of ice water to stop cooking. To serve, add the eggs to simmering water for 45-60 seconds to heat them.
• Cook eggs for about 4 minutes to reach medium so you’ll have a slightly runny center.
• Once cooked drain the eggs on a paper towel for a few seconds to remove any water.
• Cook English muffins & back bacon all at once. Skip the toaster and place them all on a baking sheet and broil until the muffins are golden brown and the back bacon is warmed.
• Garnish with chives if you have them.

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Homemade Eggs Benedict

Using only 4 ingredients, this tasty hollandaise sauce is poured over poached eggs, back bacon, and an English muffin for a delicious breakfast or brunch!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Cook ModePrevent your screen from going dark

• To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.

• With the blender running on low speed, very slowly pour in the melted butter.

• Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.

• Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.

• Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.

• Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.

• If the hollandaise sauce is too thick, add a little bit of water to thin it. 
• Add a teaspoon of white vinegar to the water when poaching eggs to prevent the whites from separating while boiling. 
• I prefer 4 minutes for a runny egg with a set white.
• To Make Eggs Benedict for a crowd, poach all eggs in small batches and plunge them into ice water once cooked. Just before serving, place all eggs into simmering water for about 1 minute to heat through.

To Prepare Hollandaise Sauce Without a Blender:

1. Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.

2. Bring water just to a simmer below the bowl. Add egg yolks and lemon juice to the bowl and whisk until light yellow in color.

3. Drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Once thickened, remove from the heat immediately and season.

Calories: 598 | Carbohydrates: 29g | Protein: 30g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 563mg | Sodium: 1094mg | Potassium: 419mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1379IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

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