This Easy Eggs Benedict recipe is delicious! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce.
- How to make Eggs Benedict
- How to make blender Hollandaise Sauce
- To assemble the Eggs Benedict
The sauce is easily mixed in a blender with no double boiling necessary.
This recipe makes a great breakfast, lunch, dinner, or impressive date night meal for two. Serve it with a side of crispy fried hash browns or American steak fries. You can easily double the recipe for much larger portions.
This dish was first popularized in New York City. To read more about theorigins of Eggs Benedict click here.
What are the ingredients of Hollandaise sauce?
Egg yolk
Heavy cream
Cayenne pepper
Salt
Lemon juice
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Eggs Benedict
Split the English muffins in half and toast until browned.
At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
Fill a large saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don’t swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.
How to make blender Hollandaise Sauce
Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
In a blender, blend the egg yolk, heavy cream, cayenne pepper, and salt until smooth. Click for a blender.
Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.
Add in the lemon juice using the same method.
Then pour in the remaining butter in a thin stream and blend until combined.
To assemble the Eggs Benedict
Place the English muffin halves onto two serving plates.
Top each muffin half with 1 or 2 slices Canadian bacon.
Add 1 poached egg on top of each.
Drizzle with the Hollandaise cream sauce.
Garnish with parsley, if desired, and serve immediately.
Can you freeze Hollandaise Sauce?
Yes you can. Store it in an airtight container. It should last in the freezer for about 1 month.
Can you reheat Hollandaise Sauce?
Yes you can. If it’s frozen let it thaw in the fridge first. Then reheat it in the microwave or on the stovetop just until it is warm. Heat it slowly so the egg doesn’t overcook and the sauce doesn’t separate.
You may also enjoy
These great recipes:
Best Classic Egg Salad Sandwiches
This Egg Salad Croissant recipe is easy and delicious! Hard boiled eggs are combined with mayo, mustard, salt and pepper all piled high on a large croissant or your favorite bread, sandwich rolls, tortillas as a wrap, or on top of crackers. It’s also great on toast!
Baked Cheesy Ham Spinach Omelets
These low carb individual baked Cheesy Ham Spinach Omelets are seriously delicious and packed full of flavor. They bake up super fluffy and are filled with diced ham, Cheddar Jack cheese, fresh spinach leaves, diced mushrooms, and green onion. Leave out the ham to make it vegetarian.
Quiche with Hash Browns
This Quiche with Hash Browns has a thick hash brown crust layer topped with cubed ham, green onion, cheddar cheese and a creamy Parmesan egg filling. This Ham and Cheese quiche tastes amazing, makes for a filling breakfast, and is super simple to assemble and bake.
Individual Broccoli Cheese Quiche For Two
This cheesy quiche is smooth and creamy on the inside with a perfect flaky crust. This version is vegetarian but you could easily add in other meats and veggies if you wish. I love using my individual baking dishes for our meals, so fun!
Yield: Serves 2
Easy Eggs Benedict
This Easy Eggs Benedict recipe is delicious! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
- 4 slices Canadian bacon (or 8)
- 1 teaspoon white vinegar
- 4 eggs
For the Hollandaise Sauce:
- 8 Tablespoons butter
- 2 egg yolks
- 2 Tablespoons heavy cream
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 2 English muffins
- Fresh parsley (for garnish - optional)
Instructions
- Split the English muffins in half and toast until browned.
- At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
- Fill a large saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don't swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.
For the Hollandaise Sauce:
- Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
- In a blender, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Click for a blender.
- Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.
- Add in the lemon juice using the same method.
- Then pour in the remaining butter in a thin stream and blend until combined.
To assemble:
- Place the English muffin halves onto two serving plates.Top each muffin half with 1 or 2 slices Canadian bacon, 1 poached egg, drizzle with Hollandaise sauce, and garnish with parsley, if desired. Serve immediately.
Notes
1 serving is two egg benedicts on each plate.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving:Calories: 832Total Fat: 67gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 714mgSodium: 1325mgCarbohydrates: 29gFiber: 2gSugar: 1gProtein: 28g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
