Classic Eggs Benedict

Classic Eggs Benedict is a traditional American brunch or breakfast dish with a very fancy name, that is nowhere near as difficult to prepare as you might think. I have used some of my magical kitchen tools to create this decadent dish in the easiest way possible, because I don’t like standing around waiting for my breakfast to get done…..

A toasted English muffin, topped with Canadian bacon, poached eggs, and a rich and creamy Easy Blender Hollandaise Sauce combine to make a truly luxurious Classic Eggs Benedict out of very basic ingredients.

I have included links to the individual recipes used to create the finish meal, but they are just ingredients and directions, not full posts with pictures…yet.

Prepare Blender Hollandaise Sauce and set aside…..

Steam eggs in an Instant Pot for 3 minutes…

or in a skillet of simmering water for 3 minutes. Drain on paper towels…..

Toast English muffins and top with softened butter.

Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.

Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg…..

then pour Hollandaise sauce over the top and garnish with chopped chives…..

This goes right to the top of the must have breakfast list! The eggs and butter are amazingly rich, the lemon adds a tangy zing to the sauce to cut through the richness. The cayenne and Dijon are there to add another layer of flavor, with a bit of saltiness from the Canadian bacon. So, crazy delicious! 🙂

Notes:

If you are not a fan of overly runny eggs, you can adjust your cooking time to get them more to your liking…like so…..

These eggs were cooked in an Instant Pot {affiliate link}, which is the absolute easiest way to poach eggs! Stove top times may vary.

I experimented with Pam cooking spray, olive oil spray, grape seed oil spray, and ghee in these silicone egg cups {affiliate link}. The eggs with the olive oil, would not come out of the cups without a fight…so that was a dud, as was the grape see oil.

The Pam and the ghee worked the best, with minimal loosening around the edge with a large spoon.

I did not try coconut oil because I am allergic to it, but I have heard that it works well.

Some of my other favorite brunch recipes, are Asparagus Brunch Pizza…..

and Bacon Egg and Cheese Croissant Sandwiches…..

Any of these recipes would be perfect for Mother’s Day, or breakfast in bed. 😉

Enjoy!!

Classic Eggs Benedict

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Serves	4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Breakfast

Don't be intimidated by the name, this Classic Eggs Benedict is pretty simple to prepare using a few time saving tools to get breakfast ready in no time!

Ingredients

• 8 Poached Eggs
• 2 Tablespoons softened butter
• 4 English muffins (split in half and toasted)
• Eight 1/4-inch thick slices Canadian bacon
• 1 Recipe Blender Hollandaise Sauce
• chopped chives (to garnish)

Directions

Prepare Blender Hollandaise Sauce and set aside.

Poach eggs in an Instant Pot for 3 minutes, or in a skillet of simmering water for 3 minutes. Drain on paper towels.

Toast English muffins and top with softened butter.

Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.

Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg, then pour Hollandaise sauce over the top.

Garnish with chopped chives and serve immediately.

Note

Easy Blender Hollandaise Sauce recipe
Instant Pot Poached Eggs recipe

This recipe will be partying at these link parties!