Weekend Eggs Benedict

Introduction

There’s a reason Eggs Benedict is the star of any brunch spread: it’s a timeless classic that combines silky hollandaise, perfectly poached eggs, savory Canadian bacon, and a toasty English muffin into one irresistible bite. This recipe brings restaurant-quality luxury to your own kitchen, making it the perfect dish for slow weekends and special occasions.

What Makes This Eggs Benedict a Weekend Must

Eggs Benedict delivers flawless balance—runny yolk, creamy sauce, and crisp muffin—making every forkful luxurious yet surprisingly easy to achieve at home. With streamlined steps and reliable techniques, this recipe ensures consistently delicious results, even for those new to poaching eggs or making hollandaise from scratch. It’s a sure-fire crowd-pleaser, turning any breakfast into a celebratory event.

Preparing the Perfect Poached Eggs

Poaching eggs can be intimidating, but with the right tools and techniques, it’s a breeze. For precision and consistent results, consider using a Rapid Egg Cooker—it simplifies the poaching process and takes all the guesswork out. If you’re poaching on the stovetop, use a shallow pan of simmering water and a vinegar splash to help the eggs hold their shape.

The key is to gently crack each egg into a small bowl first, then carefully slide it into the water. Cook for 3-4 minutes, just until the whites are set but the yolks are tender and runny.

Crisping Up Your English Muffins and Bacon

A proper Eggs Benedict needs a hearty base and flavorful meat. Toast your English muffins until golden—doing this in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch ensures even browning without sticking. Crisp up Canadian bacon or ham in the same pan, letting each side develop a rich color and caramelization.

Lush Homemade Hollandaise Sauce

Hollandaise is what elevates Eggs Benedict from simple eggs to brunch royalty. Making it at home is surprisingly easy, especially with a sturdy Ninja BL610 Professional 72 Oz Countertop Blender, Black—it emulsifies the butter and yolks to creamy, pourable perfection. Warm, clarified butter is slowly streamed into egg yolks and lemon juice, creating a silky sauce with a delightful tang.

Assembling and Serving Your Weekend Eggs Benedict

Assembly is quick—arrange toasted muffins, top with sautéed Canadian bacon, carefully layer on poached eggs, and pour over your homemade hollandaise. A sprinkle of chives or fresh herbs adds color and aromatic finish.

For an easy, mess-free brunch setup—especially if hosting—line your prep area with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to catch sauce drips and keep clean-up minimal.

Serve immediately for the full sensory experience. Eggs Benedict shines alongside crispy potatoes, a light salad (packed in a Bentgo Salad Container – 54 oz Bowl, Khaki Green for easy prep), or fresh fruit.

Nutritional Information and Serving Size

This recipe makes 4 servings. Each helping provides about 400–450 calories, mainly from eggs, lean Canadian bacon, the buttery hollandaise, and an English muffin. It’s a filling dish best enjoyed as an occasional treat or centerpiece to a leisurely brunch.

Weekend Eggs Benedict (Recap)

Rich, vibrant, and guaranteed to impress, these Weekend Eggs Benedict are the ultimate breakfast indulgence. Simple, reliable steps deliver restaurant-quality results every time—lush sauce, runny yolks, savory meat, and crisp muffins all in perfect harmony.

Instructions

1. Set up your workspace by covering your prep area with Reynolds Kitchens Brown Parchment Paper Roll to catch any hollandaise drips and keep cleanup easy.
2. Prepare the hollandaise: In a Ninja BL610 Professional Blender, blend the egg yolks and lemon juice until combined. With the blender running, slowly drizzle in the warm melted butter until thickened. Season with salt and a pinch of cayenne. Keep warm.
3. Heat a SENSARTE Nonstick Frying Pan Skillet over medium heat. Add butter, split the English muffins, and toast cut-side down until golden. Transfer to plates. In the same pan, sear the Canadian bacon on both sides until lightly browned and heated through.
4. Poach the eggs: For no-fuss poaching, use a Rapid Egg Cooker. Otherwise, bring a wide pot of water to just below a simmer and add a splash of vinegar. Crack each egg into a bowl, then slide gently into the water. Cook for 3–4 minutes, then remove with a slotted spoon and blot dry.
5. To serve, place a slice of Canadian bacon on each muffin half, top with a poached egg, and spoon hollandaise over each stack. Garnish with chopped chives if desired. Serve right away.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes