Easy Eggs Benedict

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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Olive oil cooking spray, for the muffin tin

2 tablespoons white vinegar 

2 teaspoons kosher salt 

12 large eggs 


1 teaspoon fresh lemon juice

1 teaspoon kosher salt 

1/4 teaspoon cayenne pepper 

3 large egg yolks 

2 sticks (1 cup) unsalted butter, melted 


6 English muffins, halved and toasted

12 slices Canadian bacon 

Arugula, for garnish 

Freshly cracked black pepper 


  1. For the eggs: Spray the cups of a 12-cup muffin tin with olive oil cooking spray.
  2. Combine 1 cup water with the vinegar and salt. Place about 2 teaspoons of the mixture in each muffin tin cup. Crack an egg into each cup.
  3. Place a roasting pan on the stove and fill with about 2 inches of water. Bring the water to a simmer.
  4. Carefully place the muffin tin in the water in the roasting pan and cover loosely with foil. Set a timer and cook the eggs for about 4 minutes. Remove the muffin tin (it will be hot) and scoop out the eggs using a large spoon.
  5. For the hollandaise: Put the lemon juice, salt, cayenne, egg yolks and 2 tablespoons warm water in a blender and pulse a few times to mix everything well. Turn the blender to medium speed and stream in the melted butter. If the sauce is too thick, add some warm water a teaspoon at a time to loosen it up.
  6. For the assembly: Place 2 muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg and drizzle with the hollandaise. Garnish with arugula and crack some fresh pepper on top.

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