Are Eggs Benedict one of your top brunch faves? Me too! But does the thought of poaching eggs, frying Canadian bacon, toasting muffins, and making hollandaise yourself sound like a nightmare? Here’s the easy way to do it at home!
Do you have a muffin tin, a blender & a sheet pan? YES you do! Then you can make this delightful brunch treat in no time, with minimal cleanup!
In this recipe, you will
a) poach eggs in a muffin tin in the oven (yes -it works!🙌) while simultaneously cooking
b) Canadian bacon & English muffins on a sheet pan, and then
c) making a super quick hollandaise in your blender!
Poached eggs in a muffin pan? YES! It’s genius, no boiling water, weird egg shapes, or guessing about how long to cook. Here’s all you need: 1 tablespoon of water in each muffin cup with the egg, then bake for 12 minutes. Done! Amazing!
It’s the best way to serve to a crowd without anything getting cold!
And let’s talk about this Julia Child inspired, Easy Blender Hollandaise Sauce!! There are many reasons you need this Hollandaise Recipe in your life!
Let me list a few:
1. This recipe – Eggs Benedict! It’s the topping that puts this over the top!
2. Crab Benedict, this recipe’s delicious cousin! Drizzle over Crabcakes with a poached egg on top – Mmmm good!
3. And it’s the perfect sauce to dress up roasted Asparagus, roasted potatoes, or almost any veggie!
Few notes about Hollandaise Sauce:
- If not using the sauce immediately, set the blender jar in a bowl of lukewarm water (not hot) to keep warm. Use the sauce within a few minutes of blending, as it will solidify if not used quickly.
- RAW EGG NOTE: We are using uncooked egg yolks in this recipe, which carry a small amount of risk. Please use caution in consuming raw & lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce risk, only use fresh properly refrigerated, eggs with intact shells.
Easy Eggs Benedict - in the oven!
The EASIEST way to make Eggs Benedict at home using only a muffin tin, a sheet pan & a Blender!
Ingredients
- FOR BENEDICT:
- 4 eggs
- 4 TBSP water
- 2 English muffins - split
- 4 pieces Canadian Bacon
- FOR SAUCE:
- 3 egg yolks
- 1 stick unsalted butter
- 2 TBSP lemon juice
- 1/4 TSP salt
- A pinch of pepper (cayenne if desired)
Directions
- Step 1 Preheat oven to Convect (if available) 350 degrees.
- Step 2 Place egg yolks, lemon juice, salt & pepper in a blender jar. Set aside.
- Step 3 Line a sheet pan with aluminum foil, and place 4 pieces of Canadian bacon and split English muffins on one pan.
- Step 4 Next, spray muffin tin cups with non-stick spray (IMPORTANT!) and add 1 tablespoon of water to each of 4 cups. Then crack an egg into each of the cups being used.
- Step 5 Carefully transfer muffin tin to top rack of oven, and sheet pan to middle rack. Cook eggs 12 minutes, rotating muffin pan after 6 minutes. (12 minutes should produce set egg whites with runny yolks.) Cook 1-2 minutes longer, if you prefer set yolks. Remove eggs from oven, let cool for a minute before loosening with a slotted spoon. Leave in tin to stay warm.
- Step 6 Leave bacon & muffins in the oven while you melt your butter. Cut stick of butter into pieces & place in an oven-proof measuring cup(covered to avoid splatter). Cook in the microwave for 2 minutes at Half Power to melt.
- Step 7 Now make the Hollandaise- pulse yolks & lemon juice mixture a couple times to combine. Then remove the vent plug in the lid and while blending at a Medium speed, slowly drizzle the melted butter into the jar. Stop pouring the butter when you get to the milky solids of the melted butter. Taste sauce, & add seasoning or lemon juice to taste. Use immediately.
- Step 8 Assemble by topping each muffin half with a slice of bacon, then a poached egg, and finally by drizzling sauce over top. Season with pepper if desired – enjoy!
