Eggs Benedict is a favorite special breakfast in many homes. You don't have to go to a restaurant to eat this amazing delight!
This easy Eggs Benedict recipe uses store-bought English muffins and hollandaise sauce to simplify the preparation so you can relax and enjoy your meal.
What Are Eggs Benedict
Traditionally, “eggs Benedict” refers to a dish made of poached eggs, Canadian bacon (I use a vegetarian bacon substitute called Stripples), and hollandaise sauce on a toasted English muffin.
An attempt to dig up the origin of this American breakfast or brunch food will uncover several conflicting accounts that agree neither on the person the dish was named after nor the circumstances of its creation. What they do all have in common, though, is New York City.
Why You Will Love This Eggs Benedict Recipe
- Delicious: Salty (veggie) bacon; rich, runny-yolked eggs; and creamy hollandaise sauce combine on chewy English muffins for a decadent breakfast that’s hard to resist.
- Beautiful: Though simple to make, this eggs Benedict recipe comes together in a beautiful presentation that will wow brunch guests.
- Protein-packed: The combination of eggs and turkey bacon provides a hearty dose of protein to start your day strong.
- Easy: If you can poach an egg (it’s easier than you think!) and toast English muffins, you can make this recipe. It’s perfect for treating yourself on a calm weekend or impressing guests with minimal effort.
Ingredients
- Hollandaise sauce: This is what really elevates eggs Benedict. Eggs and bacon taste good, but hollandaise sauce makes them great. Mix up a packet as directed in this recipe, or make things even easier by buying a premade jar.
- Eggs: The stars of the show are the poached eggs. This intimidating cooking method is pretty easy to master, and you can have delicious eggs ready in minutes. Use pasture-raised or backyard eggs for the healthiest, most golden yolks.
- White vinegar: A splash of vinegar is the secret to perfect poached eggs. This simple ingredient helps the egg whites come together more quickly, preventing them from forming unsightly strings and sticking to the pot.
- English muffin: I love the chewy, spongy texture of English muffins. If you’re feeling ambitious, you can make your own, or purchase a package at the grocery store. Choose whole wheat English muffins for extra protein and fiber, if you like.
- Turkey bacon: Although Canadian bacon is traditional in eggs Benedict, turkey bacon lowers the fat content of this recipe without compromising flavor. Of course, you can still use Canadian bacon if you prefer!
- Paprika: Although not essential, a sprinkle of paprika over eggs Benedict adds some nice bright color and makes the dish look extra fancy. Plus, it imparts a bit of smoky flavor, too.
Equipment
It might sound fancy, but eggs Benedict requires no special equipment. You likely already have everything you need.
- Small mixing bowl and whisk: To make hollandaise sauce from a mix, you’ll need a small bowl and a wire whisk.
- Measuring cups: Measuring cups are also needed for making hollandaise sauce.
- Saucepan: A small saucepan or deep skillet works well for poaching two eggs. If you want to make more, use a larger pan. I recommend stainless steel, but use what works for you!
- Slotted spoon: A slotted spoon is the best tool for removing poached eggs from the boiling water.
- Toaster: While the turkey bacon can be warmed in a skillet or microwave, you’ll want to toast the English muffins in a toaster or toaster oven.
Instructions
Make Hollandaise Sauce
- Make the hollandaise sauce according to the directions on the package. Knorr's hollandaise sauce mix calls for a cup of milk and ¼ cup of butter or margarine. It makes enough for 4-6 servings and takes about 15 minutes to make.
Poach Eggs
- Heat a deep skillet or pot of water.
- Break the eggs into the boiling water.
- Add about one tablespoon of white vinegar to the water to prevent sticking in the pan.
- Turn the temperature down to medium.
- If the eggs are not entirely submerged in the water, ladle or splash the hot water over them until they are done to your standards. I like mine runny, so it doesn't take long, maybe 1 minute. If you prefer them a bit harder, cook them longer until they look to be about the doneness you prefer.
Toast Muffins & Heat Bacon
- While the eggs cook, toast the muffins and heat the turkey bacon in the microwave for 15-20 seconds.
Put It Together
- Put 2 slices of turkey bacon on top of each muffin half.
- Scoop the eggs out of the water with a slotted spoon and let them drain over the pan for a bit.
- Add them on top of the bacon.
- Spoon a little sauce over top and sprinkle with paprika to make it pretty.
- Serve immediately.
Substitutions
To make this recipe vegetarian, substitute tomato for the bacon. Smoked salmon is also quite good. A quick online search brings up many dairy-free and gluten-free hollandaise sauce recipes. You can also use gluten-free English muffins or other gluten-free bread.
Variations
Eggs Benedict variations range far and wide, with options for replacing everything but the eggs.
- Try different types of bread, such as toast or biscuits.
- Use any type of bacon you like, or even replace it with something else
- Try Old Bay instead of paprika — yum!
- Bechamel sauce can be substituted for the hollandaise.
Adding sliced avocado makes it California eggs Benedict and replacing the bacon with corned beef results in Irish Benedict. But if you add spinach, you no longer have eggs Benedict; now it’s an entirely different dish called eggs Florentine.
Storage
Eggs Benedict are really best eaten fresh, as things will get soggy quickly if stored completely assembled. However, the individual components can be stored as leftovers.
To Store: Poached eggs can be stored in a bowl of ice water in the fridge for a day. Store turkey bacon in its original packaging or a sealed container and use by its expiration date (or within a week if opened). Store-bought English muffins keep at room temperature until their expiration date, but homemade ones should be frozen if not used within a day or two. Store leftover hollandaise sauce in a jar or other sealed container in the fridge for a couple of days, but try to make only as much as you will use, to begin with; it’s best eaten right after it’s made.
To Reheat: Reheat poached eggs in simmering water for 30 to 60 seconds. Heat the turkey bacon and toast the English muffins according to the recipe instructions.
To Freeze: Bacon can be frozen raw or cooked in a sealed container and used within one month for best quality. Thaw in the refrigerator overnight before heating. English muffins also freeze well in a sealed bag or container. These can be thawed on the counter overnight.
Serving Suggestions
Eggs Benedict is really a full meal in itself, but if your plate looks lonely or you want something additional to offer guests, add some fresh fruit or steamed asparagus on the side. A glass of orange juice in the summer or your favorite hot beverage in the colder months complete the perfect weekend breakfast.
FAQ
Despite the fancy name and the use of hollandaise sauce, which has French origins, eggs Benedict is not a French recipe. It actually comes from New York City.
Honestly, the only difference between eggs Benedict and eggs Florentine is the addition of cooked spinach to eggs Florentine!
Eggs Benedict is best enjoyed freshly made. It’s such a quick recipe; there’s not much to prepare ahead of time. But if you’re making homemade English muffins, those can be made the day before, or even sooner if you then pop them in the freezer (see the storage guidelines above).
If you’ve read this far, you now know what a simple recipe eggs Benedict really is. Wow your friends, or pamper yourself; either way, you’ll put in little effort with this delicious eggs Benedict recipe. Enjoy!
More Recipes With Eggs
- Elegant Coddled Eggs
- How to Make Soft Boiled Eggs
- Roasted Eggplant Quinoa Salad (excellent with a poached egg on top)
- Basting Eggs
Eggs Benedict with Turkey Bacon
Author: Recipe Idea Shop
Ingredients
- 1 English muffin toasted
- 4 slices Turkey Bacon warmed (or 1 ounce smoked salmon)
- 2 poached eggs
- 2-4 teaspoons Hollandaise Sauce
- 1 dash Paprika for garnish
- 1 tablespoon white vinegar
Instructions
Make Hollandaise Sauce
- Make the Hollandaise Sauce according to the directions on the package. Knorr's Hollandaise Sauce calls for a cup of milk and ¼ cup of butter or margarine. It makes enough for 4-6 servings, and takes about 15 minutes to make.
Poach Eggs
- Heat a deep skillet or pot of water.
- Break the eggs into the boiling water.
- To prevent sticking in the pan, add about 1 tablespoon white vinegar to the water.
- Turn the temperature down to medium.
- If the eggs are not entirely submerged in the water, ladle or splash the hot water over top of them until they are done to your standards. I like mine runny, so it doesn't take long, maybe 1 minute. If you prefer them a bit harder, just cook them longer until they look to be about the doneness you prefer.
Toast Muffins & Heat Bacon
- While the eggs are cooking, toast the muffins and heat the turkey bacon for 15-20 seconds in the microwave.
Put It Together
- Put 2 slices of turkey bacon on top of each muffin half.
- Scoop the eggs out of the water with a slotted spoon and let them drain over the pan for a bit.
- Add them to the top of the bacon.
- Spoon a little sauce over top and sprinkle with paprika to make it pretty.
- Serve immediately.
Notes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.