Easy Eggs Benedict

easy eggs benedict
Photo: Chris Simpson
Prep Time:
25 mins
Total Time:
35 mins

This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.


Eggs Benedict

  • 8 large eggs

  • 1 tablespoon unsalted butter, plus more for serving

  • 8 slices (8 ounces) Canadian bacon

  • 4 English muffins, split

  • Kosher salt and freshly ground black pepper

  • 1 recipe Blender Hollandaise Sauce, kept warm

  • Watercress, for serving

  • Cayenne pepper, for serving


  1. Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.

  2. Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.

  3. Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.

  4. Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.


Caramelized Tomato
Season 1/2-inch-thick tomato slices with salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet and cook tomatoes with a few thyme sprigs, flipping once, about 4 minutes a side. Use in place of, or with, Canadian bacon.

Crab Salad
In place of the Canadian bacon, combine 8 ounces chopped crabmeat, 2 tablespoons mayonnaise, and a squeeze of lemon juice and mix until combined.


Replace the English muffins with roasted portobello mushrooms: Preheat oven to 425°. Brush both sides of 8 medium mushrooms, stems removed, with olive oil. Arrange, gill-sides down, on a parchment-lined baking sheet; season with salt and pepper. Roast, flipping once, until tender, about 25 minutes.

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