How To Make The Perfect Eggs Benedict, Easily

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.

Step By Step Eggs Benedict

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.

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.

4. Assemble Eggs Benedict

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!

Here are the Eggs Benedict Instructions all together without pictures. You can click on the print button if you want to print them out. Be sure to visit the recipes for Perfect Poached Eggs and Easy Blender Hollandaise Sauce and print those out too.

More Great Egg Recipes

• Air Fryer Baked Eggs
• Easy Italian Eggs Recipe
• Ham Steak Egg-in-a-Hole
• Best Egg Salad Recipe

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