Breakfast for EVERYONE! A super easy recipe for Eggs Benedict that will please the whole family. Toasted English muffins, topped with Canadian bacon, poached eggs and a rich hollandaise sauce – yum!
Step-by-step photos and instructions are below!
Looking for a fabulous breakfast? Yep, me too. Every time I eat breakfast in a restaurant or café, I order Eggs Benedict (and totally judge the entire place based on the quality of their hollandaise).
When I’m home though, I get to make it how I like it – and I’m so happy to be sharing it with you. The key is to use fresh lemon! Lemon brightens the sauce, and makes it lick-the-plate-yummy.
Eggs Benedict sounds fancy, and I mean – it is, because delicious hollandaise, but it’s not really very complicated. You can take some short cuts, to make it even easier!
The hardest part is getting everything to be ready at the same time! So, really – not complex, you just need a few time management skills!
Let’s dig in!
What you’ll find in this post:
Why you’ll love this recipe:
- This can be made to suit everyone in the family. For those that don’t need a gluten-free diet, you can use a hot buttered English Muffin. And for those that do, use a crispy hash brown!
- You can use packaged hollandaise if you’d like, or you can use my easy recipe for Hollandaise Sauce made in a blender (trust me it’s epic)
What to serve with Eggs Benedict
Some simple breakfast potatoes (try these potatoes from Amanda Cooks and Styles) , or some fruit salad goes great with this breakfast.
Variations on Eggs Benedict
One of my favorites is Eggs Florentine, that adds sautéed spinach, and sometimes removes the bacon (sacrilege, I know). My husband loves this recipe with smoked salmon.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make Eggs Benedict
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the Hollandaise
Make Hollandaise Sauce and keep warm.
Cook the Muffins (or Hash Browns)
Toast the English muffin halves and butter, or cook the hash browns in the oven or toaster according to package directions.
Cook the eggs
Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add the vinegar.
Gently crack the eggs into individual cups and lower carefully into the simmering water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
Remove the eggs from the water with a slotted spoon and keep warm.
Cook the Canadian Bacon
In another skillet, cook the Canadian bacon until golden brown. Remove slices of Canadian Bacon from skillet, and keep warm.
Assembly
Place the English muffins or hash browns on a serving plate.
Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top. Season with salt and pepper.
Serve immediately.
Devour.
Kylee’s Notes
Add a little cayenne to the hollandaise
Use dill OR parsley on top to make it pretty!
Use regular shaved ham instead of Canadian bacon – just make sure it’s hot!
Make sure you serve the hollandaise asap after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
Add vinegar to the poaching water. It helps keep the egg whites together!
More breakfast recipes:
- Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- How to make French Toast. A super easy recipe for French Toast that can be adapted to your tastes. Delicious and always a family favorite! Make this for the family today!
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
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How to make Eggs Benedict
Ingredients
- 1 tablespoon white vinegar
- 4 large eggs
- 4 English muffin halves (use hash browns if desired)
- 8 slices Canadian bacon
- 1 cup Hollandaise Sauce ( make it or buy it)
Optional
- Chopped dill or parsley to serve.
Directions
Make the Hollandaise
- Make Hollandaise Sauce and keep warm.
Cook the Muffins (or Hash Browns)
- Toast the English muffin halves and butter, or cook the hash browns in the oven according to package directions.
Cook the eggs
- Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add the vinegar.
- Gently crack the eggs into individual cups and lower carefully into the water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
- Remove from the water and keep warm.
Cook the Canadian Bacon
- In another skillet, cook the Canadian bacon until browned and keep warm.
Assembly
- Place the butterd muffins or hash browns on a serving plate.
- Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top.
- Serve immediately.
- Devour.
Notes
- Add a little cayenne to the hollandaise
- Use dill OR parsley on top to make it pretty!
- Use regular shaved ham instead of Canadian bacon – just make sure it’s hot!
- Make sure you serve the hollandaise asap after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
- Add vinegar to the poaching water. It helps keep the egg whites together!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in April of 2018. It was republished with updated photos in October of 2021.
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