Quick Eggs Benedict English Muffins

There’s something special about eggs benedict that makes any morning feel like a celebration. I still remember the first time I made it at home – I was nervous about getting the hollandaise sauce just right. But over the years, I’ve learned that this classic breakfast doesn’t have to be intimidating.

I’ve found that breaking down the steps and prepping what I can the night before makes the whole process much more manageable. The English muffins can be toasted ahead, and the hollandaise sauce isn’t nearly as tricky as cooking shows make it seem. Trust me, once you get the hang of it, you’ll want to make this breakfast favorite every weekend.

These days, my family knows when they smell that buttery hollandaise and toasted English muffins that it’s going to be a good morning. And honestly? There’s nothing better than seeing those perfectly poached eggs nestled on top of crispy muffins, just waiting to spill their golden centers.

What Kind of Eggs Should I Use?

For eggs benedict, fresh large eggs are your best bet since they’ll be the star of the show when poached. While any grade of egg will work, I recommend using the freshest eggs you can find since fresh egg whites stay more compact during poaching, giving you those picture-perfect results. Farm-fresh eggs are great if you can get them, but regular supermarket eggs will work just fine as long as they’re not close to their expiration date. If you’re unsure about freshness, try the float test – fresh eggs will sink and lay flat on the bottom of a bowl of water, while older eggs will start to stand upright or float. Remember to keep your eggs at room temperature for about 30 minutes before poaching for the most even cooking.

Options for Substitutions

While Eggs Benedict is a classic that relies on specific ingredients, there are still some swaps you can make if needed:

• English muffins: You can swap these with thick-cut sourdough, brioche rounds, or even bagels. Just make sure to toast them well so they can hold up to the sauce.
• Canadian bacon: Regular ham, turkey bacon, or smoked salmon work great here. For a vegetarian version, try sautéed mushrooms or wilted spinach.
• White wine vinegar: For poaching eggs, you can use regular white vinegar or even apple cider vinegar – any light-colored vinegar will do the job.
• Fresh dill: Out of fresh dill? Try fresh chives, parsley, or tarragon. If using dried herbs, use just 1 tablespoon as they’re more concentrated.
• Dijon mustard: Whole grain mustard works well too, or you can use regular yellow mustard in a pinch – just use a bit less as it’s stronger.
• Eggs and butter for hollandaise: These are essential for authentic hollandaise sauce and can’t really be substituted. The success of this dish depends on these key ingredients.

Watch Out for These Mistakes While Cooking

The trickiest part of Eggs Benedict is getting the hollandaise sauce just right – the most common mistake is rushing the process and letting the sauce get too hot, which can cause it to separate or become lumpy. To prevent this, keep your heat low and steady, whisking constantly, and remove the sauce from heat immediately if you notice it starting to get too warm. Another crucial error is overcooking the poached eggs – for perfectly runny yolks, cook them for exactly 3 minutes in barely simmering water (not boiling), and use fresh eggs since they hold their shape better. When making the hollandaise, adding the melted butter too quickly can cause the sauce to break, so drizzle it in slowly while whisking continuously, and if your sauce does start to separate, you can rescue it by whisking in a few drops of hot water. For the best results, serve your Eggs Benedict immediately after assembly, as the hollandaise will start to thicken as it cools and the English muffins can become soggy if they sit too long.

What to Serve With Eggs Benedict?

Since Eggs Benedict is such a rich breakfast dish, I like to balance it out with some lighter sides that complement without overwhelming. A simple mixed green salad with a light citrus vinaigrette helps cut through the richness of the hollandaise sauce and adds a fresh element to the plate. Fresh fruit like berries or citrus segments work great too, adding a sweet-tart contrast to the savory eggs and Canadian bacon. If you’re serving this for brunch, consider adding crispy breakfast potatoes or hash browns on the side – they’re perfect for soaking up any extra hollandaise sauce that might escape your English muffin!

Storage Instructions

Keep Components Separate: If you have leftover Eggs Benedict components, it’s best to store them separately. Keep the cooked Canadian bacon and toasted English muffins in separate airtight containers in the fridge for up to 2 days. The hollandaise sauce should be used fresh, as it doesn’t store well and can separate.

Make Ahead: You can prep some components in advance to make breakfast easier. Toast the English muffins and cook the Canadian bacon the night before, then store them in the fridge. The herbs can be chopped and stored in an airtight container for up to 2 days. Just remember to poach the eggs and make the hollandaise fresh when you’re ready to serve.

Serve Fresh: Eggs Benedict is really best enjoyed right away while the eggs are perfectly poached and the hollandaise is warm and creamy. If you need to hold the completed dish for a short time, keep it in a warm oven (around 200°F) for no more than 10-15 minutes to prevent the eggs from overcooking.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 180-200 g
• Fat: 400-450 g
• Carbohydrates: 200-250 g

Ingredients

• 12 large eggs
• 1 teaspoon white wine vinegar
• 6 english muffins, halved
• 6 egg yolks, at room temperature
• 2 tablespoons freshly squeezed lemon juice, strained
• 12 ounces unsalted butter
• 2 tablespoons warm water
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons dijon mustard
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 12 slices of canadian bacon
• 1/4 cup chopped fresh dill
• 1/4 cup chopped scallions

Step 1: Poach the Eggs

Fill a small saucepan with 3 to 4 inches of cold water.

Heat on high until it reaches a light simmer with small bubbles appearing at the bottom.

Stir in vinegar and reduce the heat to maintain the simmer without boiling.

Crack each egg into a small cup or bowl, one at a time.

Gently slip each egg into the simmering water from as close to the surface as possible.

Use a spoon to gently gather the whites around the yolk if needed.

Add up to 3 more eggs, maintaining space between each.

Cook for about 4 minutes until whites are fully cooked, but yolks remain runny.

Gently lift the eggs out with a slotted spoon to a plate.

Repeat with all eggs.

Step 2: Toast the English Muffins

Preheat your oven to 450°F (230°C).

Carefully slice the English muffins in half and place them on a large baking sheet.

Toast in the oven for 2 to 3 minutes until they are lightly golden brown.

Remove them and set aside to cool slightly.

Step 3: Prepare the Hollandaise Sauce

In a blender set to medium speed, combine egg yolks and lemon juice.

In a small saucepan, melt butter until just liquified and transfer it to a glass spouted measuring cup.

Add hot water to the yolk and lemon juice mixture and pulse until mixed.

With the blender on low speed, slowly pour in melted butter in a thin stream through the blender’s lid hole to prevent splashing.

Add remaining ingredients and blend on high speed for 30 seconds until thoroughly combined.

Step 4: Cook the Canadian Bacon

Place a large skillet over medium-high heat.

Once hot, lower to medium heat and add the Canadian bacon slices.

Cook each side until golden brown, about 3 minutes per side.

Step 5: Assemble and Serve

On a large serving platter, arrange the toasted English muffin halves.

Top each with two slices of Canadian bacon, a poached egg, a generous dollop of hollandaise sauce, and a sprinkle of finely chopped fresh herbs if you desire.

Repeat for all muffin halves.

Serve immediately and enjoy!