Imagine cutting into a perfectly poached egg, its golden yolk cascading over savory ham and a toasted English muffin, all blanketed in a velvety, lemony hollandaise. This Easy Eggs Benedict Recipe demystifies the classic brunch favorite, breaking it down into simple, foolproof steps. After extensive testing, I’ve streamlined the process so you can achieve restaurant-quality results at home without the stress.

Eggs Benedict Recipe

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Author: Dorothy Miller

Ingredients

Scale

1 recipe Hollandaise Sauce
2 English muffins (halved)
4 tsp unsalted butter (to toast muffins)
4 slices Canadian bacon (thin shaved ham, or crispy bacon)
4 large eggs (for poached eggs)
1 Tbsp white vinegar for poaching eggs
cayenne pepper (to garnish)
chives or dill (to garnish)

Instructions

Make the Hollandaise Sauce: combine hollandaise sauce in a small saucepan and cook according to our hollandaise recipe instructions. Cover with lid to keep warm. If it gets too thick, add a teaspoon of hot water at a time to thin it out.

Prep for Poached Eggs: Place a pot of water with 1 Tbsp vinegar on the stove for making poached eggs and bring it just to a simmer.
Sauté meat: In a large skillet, sauté your meat until hot and golden then transfer to a plate and cover to keep warm.

Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down and toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.
Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe.

Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise recipe between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives. Serve immediately.

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Eggs Benedict Recipe Easy