Learn how to make this easy eggs benedict right at home. Enjoy a restaurant style breakfast and brunch recipe anytime. It is easier than you may think.
Using my No-Fail Hollandaise Sauce, it is super easy and delicious too.
Traditional Eggs Benedict Recipe
The traditional recipe combined poached eggs and Canadian bacon served on top of a buttery toasted English muffin and covered with Hollandaise sauce.
While this is the traditional recipe, this can be changed up to your tastes. Today, I made this recipe using homemade biscuits rather than an English muffin.
Try swapping out the Canadian bacon for a slice of ham or a slice or two of bacon.
Add some freshness with Avocado slices or fresh parsley.
How about some thinly sliced roast beef, poached egg, and rich creamy Hollandaise Sauce over the top.
Be creative and find a new favorite recipe.
Favorite Restaurant Breakfast Recipe at Home
Eggs Benedict is often an egg dish that people order in restaurants as a special treat.
This is easy to make at home too for everyday meals or even those special occasions like when you want to serve someone breakfast in bed to show you care.
Perfect recipe for special occasions; Mother’s Day, Father’s Day, Sweetest Day, Christmas Morning, or some other special occasion like an anniversary.
Steps in Preparing the Eggs Benedict
- Make the Hollandaise sauce. See how to make this quick and easy no-fail sauce.
- Poach the eggs. The egg yolks should be soft and runny while the egg whites are cooked.
- Cook the Canadian bacon, or ham, or regular bacon.
- Toast and butter the English muffin, bread, or biscuit.
- Start with the English muffin or biscuit, then Canadian bacon, poached eggs, and creamy hollandaise sauce.
- Serve and enjoy
While the sauce is most often used for Eggs Benedict, it pairs well with so many dishes. Try it with asparagus and seafood such as crab, shrimp, scallops, and even lobster. Yum.
Easy Eggs Benedict
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- 1 Cup Hollandaise Sauce
- 8 Slices Canadian Bacon Warmed through. Can use Ham or Regular Bacon
- 8 Large Eggs Poached
- 8 Slices English Muffins Toasted. buttering is optional. Can use Biscuits or Toast
- Make the Holandaise Sauce. Set aside and keep warm
- Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.
- Poach the eggs by filling a large saucepan with 3-4 inches of water. Bring water to a gentle boil. Carefully add the eggs into the hot water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving. (Hint: I like to crack the eggs in a bowl and use the bowl to slide them into the boiling water).
- Toast the English muffins or your choice of bread. Spread butter on the toasted bread if desired. Top each muffin with a slice of Canadian bacon and one poached egg. Drizzle with Hollandaise sauce on top. Serve immediately and enjoy.