Easy Eggs Benedict Recipe

Ingredients

• 3, cut in halfEnglish muffins
• 6 slicesCanadian bacon, or cooked bacon or ham slices
• 6 largeeggs
• As neededbutter, for spreading on the muffins
• As neededeasy blender hollandaise sauce

Instructions

1. 1

   Prepare the oven

   Heat the oven to 205°C (400°F). Spray a muffin tin with non-stick cooking spray and set it aside.

2. 2

   Bake the bacon

   Set a wire cooling rack over a baking sheet with a raised rim on all four sides. Arrange the bacon on the rack and bake until browned, about 15–20 minutes.

3. 3

   Bake the eggs

   Pour 30 ml (2 tablespoons) of water into each muffin-tin cup. Crack one egg into each cup, taking care to keep the yolks intact. Put the tin in the oven with the bacon for the final 9–10 minutes of the bacon’s cooking time.

4. 4

   Toast the muffins

   Arrange the English muffin halves on another baking sheet, spread them with butter and put them in the oven when you add the eggs.

5. 5

   Make the hollandaise

   While the bacon, eggs and muffins bake, prepare the hollandaise sauce. Pour it into a serving container.

6. 6

   Assemble the portions

   Put the English muffin halves on plates and top each with a slice of bacon. Gently lift an egg from the muffin tin with a silicone spatula, let it drain on a thick kitchen towel, then place it on the bacon.

7. 7

   Add the sauce

   Drizzle the hollandaise over the eggs and serve warm.

What is Eggs Benedict?

Eggs Benedict is an American breakfast and brunch dish built around an English muffin, bacon, a poached egg and hollandaise sauce. Its precise origin is disputed, but the combination has become a familiar restaurant-style classic.

This version uses the oven for the bacon and eggs rather than poaching the eggs in a pan of water. Baking the components at the same time makes the method straightforward while keeping the yolks whole.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 13g protein, 13g carbs, 6g fat.

The English muffins provide most of the carbohydrates, while the eggs contribute protein and some fat; the bacon and hollandaise also add fat and protein. Balance the plate with fruit or a green salad alongside.

Choosing the components

English muffins: Split them before toasting so the cut sides can take on butter and brown in the oven. Their sturdy texture helps support the toppings.

Canadian bacon: Use the listed slices, or choose cooked bacon or ham as an alternative. The bacon sits between the muffin and egg, adding a savoury layer.

Hollandaise: The recipe calls for easy blender hollandaise. Have it ready to pour once the other components are cooked so you can serve the dish warm.

Baking eggs in a muffin tin

Water in each cup helps create a moist environment as the eggs bake. Crack them in gently, keeping the yolks intact, and put the tin in for only the last 9–10 minutes of the bacon’s cooking time.

Eggs cooked this way may not look exactly like eggs poached in a pan, but the muffin tin makes it easy to cook several at once. Check that the whites have set before lifting them out.

Getting the timing right

The bacon takes about 15–20 minutes, while the eggs join it for the final 9–10 minutes. Add the buttered muffin halves when the eggs go in so the components finish around the same time.

Make the hollandaise while everything bakes, then keep the assembly moving. The muffins are best warm and crisp, and the eggs are easiest to handle soon after cooking.

Assembling without breaking the yolks

Lift each egg gently with a silicone spatula rather than trying to tip it out of the tin. Let excess water drain on a thick kitchen towel before placing the egg on the bacon.

Layer muffin, bacon and egg, then drizzle with hollandaise just before serving. This keeps the toasted muffin from sitting under the sauce for too long.

What to serve alongside

For a simple brunch plate, serve Eggs Benedict with fruit or a lightly dressed green salad. These sides bring freshness alongside the rich sauce and savoury toppings.

If serving a larger group, arrange the components while they are warm and add the sauce at the table. That makes it easier for everyone to eat the eggs before they cool.

Recipe notes & tips

• Use a baking sheet with a fully raised rim to catch any bacon drippings.
• Crack each egg gently into its own muffin-tin cup to help keep the yolk intact.
• Put the eggs and muffins in only for the final 9–10 minutes of the bacon’s bake.
• Drain each baked egg on a thick kitchen towel before assembling.
• Serve the assembled muffins promptly while the eggs and muffins are warm.

Variations

• Use ham: Replace the Canadian bacon with cooked ham slices.
• Use cooked bacon: Swap in cooked bacon slices for the Canadian bacon.
• Make it meat-free: Omit the bacon and serve the egg and hollandaise on the muffin.
• Add greens: Tuck a handful of wilted spinach beneath the egg.
• Serve with fruit: Add fresh fruit on the side for a fresher brunch plate.

Common mistakes to avoid

• Overcooking the eggs: Add them only for the final 9–10 minutes and check that the whites are set.
• Breaking the yolks: Crack each egg carefully into its own cup and handle it gently when lifting.
• Skipping the draining step: Rest each egg briefly on a thick kitchen towel before assembling.
• Soggy muffins: Toast the buttered muffin halves in the oven and assemble just before serving.
• Cold hollandaise: Prepare the sauce while the other components bake and serve as soon as the plates are assembled.

How to store

For the best texture, serve Eggs Benedict freshly assembled. Refrigerate leftover components separately in covered containers and use within 3 days; reheat the bacon and muffins until hot, and warm the eggs gently, as reheating can firm the yolks.

Frequently asked questions