Quick and Easy Eggs Benedict Recipe - Allrecipes.com
Quick and Easy Eggs Benedict Recipe
  • READY IN 25 mins

Quick and Easy Eggs Benedict

Read Reviews (34)

"This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!" —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 8 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2005

Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple of added ingredients and was done right on top of the stove. Didn't have any canadian bacon on hand, so I used taylor ham. Remember to use the vinegar in the water as it helps the egg whites hold together. Yummy!!

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Most Helpful Critical Review
Jan 22, 2007

I found this sauce thickened up really quickly in the food processor. It congealed on me, and then when I warmed it up it was runny.

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Feb 26, 2007

The one and only change I would make is to reduce the amount of salt in the hollandaise sauce to 1/4 tsp. The way the recipe stands now, you can use it providing you don't add any salt to your eggs, but the sauce alone is just a tiny bit too salty. Aside from that, it was absolutely divine! I will make this again - many times!

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Aug 04, 2006

I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do not eat pork so we substituted smoked salmon for the ham and also added wilted spinach. Also, we didn't have any english muffins so we used whole wheat toast instead. I'll definately be making this again, thanks!

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Jan 26, 2008

I had ever made hollandaise sauce before and used this recipe for Christmas morning breakfast. We served 11 adults and 3 children with one recipe of this sauce! It was extremely easy and very good. We used english muffins, country ham, and either fried or scrambled eggs (nobody liked poached) topped with the hollandaise sauce. It was excellent and even reheated ok in the microwave.

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Feb 07, 2011

It worked wonderfully. I'd reduce salt and increase the cayanne

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Nov 23, 2008

This was quick and tasted pretty good. Use eggs that have been pasteurized in the shell (yes, it's possible!) to avoid issues with salmonella.

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Apr 11, 2006

I made this as a quick breakfast for my husband and I. Very easy and tastes great. I can now have eggs benedict whenever I want without all the fuss!

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Nutrition

  • Calories
  • 690 kcal
  • 35%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 501 mg
  • 167%
  • Fat
  • 58 g
  • 89%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 1120 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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