Easy Eggs Benedict

Learn how to make this classic American brunch dish Easy Eggs Benedict. With four parts this dish comes together with a short cut or two for a delicious restaurant worthy breakfast!

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How to make Eggs Benedict

Today, we’re going to talk about the quintessential brunch dish that is beloved by many – Eggs Benedict. A dish that is easier than you expect let’s walk through the simple and easy way to make this dish at home.

Eggs Benedict is broken into 4 parts:

• English muffins base
• Canadian bacon/breakfast ham
• poached eggs
• hollandaise sauce

Some of these parts are obviously easier than others, I think most of can agree toasting the English muffins is the hands down easiest part. And some of these parts can be intimidating, like hollandaise sauce. But don’t you worry because I have a trick up my sleeve, a whole post on how to make hollandaise sauce in the blender to make it easy and simple.

Once you break it down into these four parts the meal becomes a lot simpler to make. Most of the intimidation behind the meal is making sure you get the timing of everything right so that the dish comes out warm and not cold. So the first time you make it things might get a little crazy in the kitchen but after one time things will start to run a lot smoother.

So let’ make some easy eggs Benedict.

Ingredients

• Eggs – Between the poached eggs and the hollandaise sauce you will need a dozen eggs, and that is if you don’t accidentally break any of the yolks. So on the safe side you will likely want at least 14 eggs on hand, so grab 2 dozen at the store or your farm stand. Also note that the most fresh an egg is the better it will poach, so if you or you have a neighbor with fresh eggs, use those!
• English Muffins – English muffins are a classic part of the eggs Benedict
• Canadian Bacon/Breakfast Ham Slices – At most grocers you will find packs of circle shaped Canadian bacon and/or breakfast ham. This usually come in a pack of 10 or so. If you are looking to make variations while making your eggs Benedict this is where you sub out for what you want.
• Blender Hollandaise Sauce – This post doesn’t include the ingredients or instructions for my easy blender hollandaise because that has its own page but I promise it is super easy to make. Get to my Easy Blender Hollandaise page by clicking the link in the recipe card.
• White Vinegar – This is for the pot of water when poaching the eggs.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Instructions

Preheat oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them. 

Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat as you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.

Half the English muffins and using a toaster begin toasting the English muffins to your preferred doneness level. Place the English muffins in the warm oven as they come out to keep warm.

Add a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the breakfast ham about 1 minute per side until hot. Continue with all of the ham and transfer to the oven to keep warm while cooking the remaining parts of the meal.

If you are making the blender hollandaise recipe now is the time to prep that. 

Finally you are ready to poach the eggs before assembling the eggs Benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs.

Crack the eggs and gently transfer each egg to an individual small bowl. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 2 1/2 to 4 minutes with usually about 3 minutes being the best.

Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.

Build your eggs Benedict. To each plate add 2 English muffins halves and top with the warm breakfast ham. Carefully transfer a poached egg to the top of each piece of ham.

Divide and drizzle the hollandaise sauce on top of the poached egg and serve immediately. 

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