Enjoy Easy Eggs Benedict at your morning breakfast or brunch! Start off by poaching your eggs and then making an easy hollandaise sauce.
Easy Eggs Benedict
Eggs Benedict is one of my favorite brunch foods. It feels fancy, but they aren’t terribly complicated to make. Eggs Benedict is one of those foods that we make for special occasions – birthdays, Mother’s Day, Easter etc. For some reason, it just feels like Spring to me. I envision a bunch of colorful Spring flowers on the table and birds singing outside in the sunshine.I love making Eggs Benedict for company, but making one poached egg at a time is time consuming and isn’t the best option for feeding a group of people. Today, I’m sharing an Easy Eggs Benedict recipe that would be perfect for an Spring or Easter brunch with family and friends!
Easy Eggs BenedictWe know what basic Eggs Benedict consists of:English muffins, halvedCanadian baconeggs, poached – see below for an easy recipehollandaise sauce – see my mock recipe belowchives (optional)Poached Eggs for a GroupMy husband prefers when I cook my poached eggs the traditional way in simmering water. That works fine if I’m just cooking for the two of us. But, this poached egg recipe in the oven is great for cooking several eggs at the same time. Perfect for feeding a crowd!
1. Preheat your oven to 350.2. Spray your muffin tin with non-stick spray.3. Add 1 tbsp water to each muffin tin and crack egg directly into each hole.4. Bake for 10 minutes.5. Remove egg with slotted spoon and serve immediately.
For my Canadian bacon, I break out my electric skillet. I can quickly heat up all the Canadian bacon at once and it only takes a few minutes.And now for that luxurious Hollandaise Sauce.
Easy Mock Hollandaise Sauce
- 1.5 lemons, juiced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- dash of hot sauce
- dash of salt
- 1 tablespoon mustard, or to taste
- 1/4 teaspoon ground paprikaIn a small saucepan, whisk together your ingredients over low heat until heated through. Spoon over eggs. Sauce makes enough for about 12 eggs Benedict halves.
I like to serve my Eggs Benedict with a selection of fresh fruit, orange juice and coffee or tea of course! You can serve wedges of lemon on the side for those who like more lemon on their Eggs Benedict. Easy brunch done!
- English muffins, halved
- Canadian bacon
- eggs, poached - see below for an easy recipe
- hollandaise sauce - see my mock recipe below
- chives (optional)
- For the Easy Mock Hollandaise Sauce
- * 1.5 lemons, juiced
- * 1/2 cup mayonnaise
- * 1/2 cup sour cream
- * dash of hot sauce
- * dash of salt
- * 1 tablespoon mustard, or to taste
- * 1/4 teaspoon ground paprika
1. Preheat your oven to 350.
2. Spray your muffin tin with non-stick spray.
3. Add 1 tbsp water to each muffin tin and crack egg directly into each hole.
4. Bake for 10 minutes.
5. Remove egg with slotted spoon and serve immediately.
6. Fry the canadian bacon in a skillet.
7. For the Hollandaise Sauce, in a small saucepan, whisk together your ingredients over low heat until heated through.
8. Spoon your hollandaise sauce over the eggs benedict.
Sauce makes enough for about 12 eggs Benedict halves.