Eggs Benedict has a lot of components, and it can be tough to make for guests. But it’s actually really easy if you know how to break it down. Find out how to easily tackle this classic brunch dish.
Eggs Benedict is a classic brunch dish that everyone loves. It can be a bit tricky to make at home though, especially for several people. The dish has many components that need to be taken care at the same time. You have to toast the English muffins while frying the Canadian bacon, making the hollandaise sauce and poaching the eggs. I woudn’t blame you if you decided to just go out for brunch instead.
But don’t do that. Really. Eggs Benedict can be easy to make, even for a large group, if you know how to break it down and do things in the right order at the right time.
Here we go. I’m going to simplify this process so your Eggs Benedict is easy to make for company. You deserve to relax, even when you’re making brunch.
1. Poached eggs
Start with the eggs. Poach them up to a day ahead of time. Really, they’ll be fine. The key is to poach them properly and then to cool them quickly.
Last week, I showed you how to make perfect Poached Eggs. Here’s how. So go ahead and do that (or you can try this non-stick egg poacher if you want to make it even easier).
While the eggs are poaching, fill a large bowl with ice water. When the eggs are done use a slotted spoon to transfer them to the ice water. Let them cool completely. Keep the eggs in a bowl of cold water in the refrigerator until you’re ready to make brunch.
2. English muffins and Canadian bacon
When it’s time to make brunch, the first thing to do is get the Canadian bacon and English muffins ready. The issue here is having the English muffins (lots of them) toasted and the Canadian bacon cooked all at the same time.
Here’s what you do.
Preheat the oven to 200°F.
For the Canadian bacon, cook it in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.
For the English muffins, toast, butter, and put in a single layer on a baking sheet in that same oven.
By letting the bacon and muffins stay warm in the oven, you give yourself an easy 10-15 minutes to complete the rest of the steps.
Once they’re in the oven, fill a bowl with hot tap water and add your cold poached eggs. They’ll warm up slowly while you make your hollandaise sauce.
3. Hollandaise sauce
Finally, the Hollandaise Sauce. This is the last thing you do. Make sure your table is set, your guests are hungry, your eggs are warming and your Canadian bacon and English muffins are waiting in a the oven.
I make my Hollandaise Sauce in the blender. It’s ready in just a few minutes. I recommend you give it a try. It’s very easy.
The recipe is over here. But basically here’s what you do. To a blender add egg yolks, lemon juice, salt and a pinch of cayenne. Pulse it. Then microwave some butter until melted and very warm. Drizzle in the butter while the blender runs. Run for another 30 seconds. You’re done. What’s happened is that the warmth of the butter has thickened the eggs and made the whole sauce warm enough to serve.
It’s time to assemble the Egg Benedict. It’s easiest to do this as an assembly line.
Get out your plates.
On each plate put two toasted English muffin halves.
Top each muffin half with a slice of Canadian bacon.
Put a paper towel on a plate. Use a slotted spoon (I like a big flat one like this for poached eggs) to scoop up an egg. Blot the spoon on the paper towel a little bit so that the egg is not too watery. Put the egg on top of the Canadian bacon.
Continue to do this with all the eggs. Spoon the still warm Hollandaise Sauce over top of each egg. Serve immediately.
There you have it, easy Eggs Benedict for a Crowd. Now, pour yourself a mimosa and enjoy the morning!
To make this Eggs Benedict for a large group, it’s crucial that you pre-do the poached eggs. The blender hollandaise recipe makes enough for 10-12 people (unless you really put lots like I sometimes do). If you have are making brunch for fewer people, still make the whole batch. You can refrigerate it and rewarm it gently to put on asparagus or even toss with noodles for dinner.
Up to a day ahead, poach the eggs according to the instructions here. Use a slotted spoon to transfer the eggs to a big bowl of ice water. Refrigerate the bowlful of eggs and cold water for up to one day.
Preheat the oven to 200°F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.
Toast and butter the English muffins. Put them in a single layer on a baking sheet in the oven.
Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached eggs to the hot water. They’ll warm up slowly while you make your hollandaise sauce.
Get out one plate per person. On each plate put two toasted English muffin halves. Top each muffin half with a slice of Canadian bacon.
Put a paper towel on a plate. Use a slotted spoon to scoop up an egg. Blot the spoon on the paper towel a little bit so that the egg is not too watery. Put the egg on top of the Canadian bacon. Continue to do this with all the eggs.
Spoon the still-warm Hollandaise Sauce over top of each egg. Serve immediately.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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