Easy Eggs Benedict

Quick and Easy Eggs Benedict is the perfect solution when you want a classic, elegant breakfast without the time-consuming process. Featuring toasted English muffins, savory Canadian bacon, soft poached eggs, and a creamy, foolproof blender-made Hollandaise sauce, this recipe brings gourmet brunch vibes to your kitchen in under 30 minutes.

Why You’ll Love This Recipe

This version of Eggs Benedict skips the complicated double boiler and replaces it with a fast blender method for the sauce, making it easy even for beginners. The poached eggs come out perfectly soft, and the rich, buttery Hollandaise ties the whole dish together. Whether for a relaxed weekend brunch or a special breakfast in bed, this recipe impresses with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 slices Canadian bacon
1 teaspoon white vinegar
4 large eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt (or to taste)
1 tablespoon lemon juice
4 English muffins, split and toasted

Directions

1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. Set aside.

2. Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar.

3. Crack each egg into a small bowl. Carefully slide each egg into the simmering water and poach for 2–3 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on a paper towel.

4. Melt the butter in a small pan or microwave until hot and bubbly, but not browned.

5. In a blender or food processor, combine the egg yolks, heavy cream, cayenne pepper, and salt. Blend until smooth.

6. While blending, slowly pour in half the melted butter in a thin stream. Add the lemon juice and continue blending, then slowly add the remaining butter until fully emulsified.

7. To assemble, place toasted English muffin halves on serving plates. Top each with a slice of Canadian bacon and a poached egg. Spoon the Hollandaise sauce generously over the top.

8. Serve immediately while warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 8 minutes
Additional time: 2 minutes
Total time: 25 minutes

Variations

• Meat swap: Use Serrano ham, prosciutto, smoked salmon, or turkey bacon in place of Canadian bacon.

• Vegetarian: Omit the meat or replace it with sautéed spinach or avocado slices.

• Low-carb option: Serve on a bed of greens or use grilled portobello mushrooms as the base.

• Dairy-free: Use coconut milk instead of cream and a plant-based butter for the Hollandaise.

• Extra flavor: Add fresh herbs like tarragon or chives to the sauce, or top with chopped parsley.

• Spicy kick: Add more cayenne or a splash of hot sauce to the Hollandaise.

Storage/Reheating

Storage: Eggs Benedict is best enjoyed fresh, but you can store components separately:

• Poached eggs in cold water for up to 24 hours in the fridge

• Hollandaise sauce in a sealed container for up to 2 days

• Toasted muffins and bacon can be stored in the fridge for 1–2 days

Reheating:

• Reheat poached eggs in simmering water for 30–60 seconds

• Gently warm the Hollandaise sauce over low heat, stirring constantly

• Toast muffins and reheat bacon in a pan or toaster oven

FAQs

Can I make Hollandaise sauce without a blender?

Yes, you can use a whisk over a double boiler, but the blender method is quicker and more foolproof.

What can I use instead of Canadian bacon?

Try smoked salmon, prosciutto, regular ham, or a vegetarian option like avocado or sautéed spinach.

Can I poach the eggs in advance?

Yes. Store poached eggs in ice-cold water in the fridge and reheat in hot water before serving.

What if my Hollandaise sauce breaks?

If it separates, try blending in a teaspoon of hot water or another egg yolk to bring it back together.

Is there a shortcut for the sauce?

Yes, store-bought Hollandaise mixes can be used in a pinch, but homemade gives the best flavor.

Can I make this gluten-free?

Yes, just use gluten-free English muffins or bread.

Can I microwave the eggs?

Poached eggs are best on the stovetop, but you can microwave using a poaching cup for ease.

What’s the best way to toast English muffins?

Use a toaster or toast them under the broiler for extra crispness.

How do I make this dairy-free?

Substitute plant-based butter and coconut milk for the butter and cream in the sauce.

Can I serve this for a crowd?

Yes. Prep the sauce and bacon ahead, poach eggs in batches, and toast the muffins just before serving.

Conclusion

Quick and Easy Eggs Benedict is a simplified version of the classic that doesn’t sacrifice flavor or elegance. With a rich, creamy Hollandaise made in the blender and perfectly poached eggs layered over toasted muffins and savory bacon, this dish is both accessible and impressive. Whether you’re serving brunch for two or a crowd, it’s a timeless favorite that’s always a hit.

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