Eggs Benedict layers toasted English muffins with savory Canadian bacon, poached eggs, and rich Hollandaise sauce. It’s a popular breakfast option at restaurants, but easy to make at home, too!
Eggs Benedict feels like a fancy, decadent breakfast, which is why a lot of people (including me!) usually only enjoy it at restaurants. But I decided to challenge myself and make it at home—and I thought if I could nail the recipe, it would be a good option for a Christmas morning breakfast.
How to Make Eggs Benedict
Eggs Benedict has a few different components to it but with careful planning (and some shortcuts!), it’s surprisingly easy to make.
The hardest thing about making Eggs Benedict is the Hollandaise sauce. But I have a trick for that—when you make it in a blender, it’s practically fail-proof! By taking the fuss out of the sauce, the rest of the recipe is a breeze.
You’ll need to make poached eggs, too, but these are also easier to make than a lot of people think. You can even cook them in advance, so then all you’ll have to do is make the sauce, cook the bacon, and pop the English muffins in the toaster.
- Canadian bacon
- Poached eggs – Here’s how to poach eggs.
- English muffins
- Chopped parsley
- Hollandaise sauce – Grab my blender Hollandaise sauce recipe!
Instead of Canadian bacon, you can switch things up and try one of these substitutes:
- Lobster or crab
- Regular bacon
- Ham (I’ve used leftover Crock Pot Ham)
- Smoked salmon
- Asparagus, broccoli, or greens for a vegetarian Eggs Benedict
How to Make Eggs Benedict
1. Make the Eggs
Follow my tutorial on how to poach eggs; you’ll need 4 for this recipe.
2. Cook the Bacon
Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook on both sides until it’s golden brown.
Place the toasted English muffin halves on 4 plates. Divide the bacon onto the English muffins, followed by the poached eggs.
4. Make the Sauce
Follow my blender Hollandaise sauce recipe.
Spoon the Hollandaise sauce over the eggs and garnish with parsley. Serve immediately; leftovers won’t keep or reheat well.
What is on a traditional Eggs Benedict?
This is a traditional Eggs Benedict recipe: it tops toasted English muffins with Canadian bacon, poached eggs, and Hollandaise sauce.
What’s the difference between Eggs Benedict and Eggs Benedict Florentine?
Eggs Benedict Florentine is the same as Eggs Benedict, but it’s served with steamed spinach. Feel free to add that if you like!
What the difference between poached eggs and Eggs Benedict?
Poached eggs are a component of Eggs Benedict; poached eggs are simply eggs cooked in simmering water.
More Savory Breakfast Recipes to Try
- Bacon & Gruyere Sous Vide Egg Bites
- Keto Sausage & Egg Breakfast Bowls
- Ham & Cheese Breakfast Casserole
- Quick & Easy Breakfast Quesadillas
- 4 slices Canadian bacon
- 4 poached eggs
- 2 english muffins
- 2 tablespoons chopped parsley for garnish
- hollandaise sauce
- In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes.
- Arrange bacon on top of toasted English muffin halves and top with poached eggs.
- Spoon sauce over eggs.