Easy Eggs Benedict


  • Prep Time30 mins
  • Total Time30 mins
  • Makes4 Servings
*PLUS Cooking time: 12 minutes
Easy Eggs Benedict


  • 4 English muffins, split in half

  • vegetable oil

  • 8 slices thick ham or peameal bacon (or substitute smoked salmon or avocado for a pescatarian or vegetarian version!)

  • 8 eggs

  • 1 tbsp white vinegar


  • 1 cup unsalted butter

  • 3 large egg yolks

  • 2 tbsp tarragon vinegar or freshly squeezed lemon juice

  • 1 tbsp hot water

  • 1/2 tsp salt

  • 2 tbsp finely chopped fresh tarragon


  • Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 min per side. Then place pieces on muffin halves and return to oven. Repeat with remaining bacon.

  • Fill a wide pot with 2 in. (5 cm) of water and bring to a simmer. Cover until you are ready to poach eggs. For sauce, melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.

  • Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high speed for 1 min. If butter is not hot, reheat. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in oven for up to 15 min.

  • Add white vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You'll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 min. It's best if yolks are runny.

  • Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water and place an egg on each muffin. Whisk hollandaise and spoon overtop. Serve immediately, then repeat poaching and this step for 2 more servings.

Chatelaine Basics: How to make hollandaise sauce

Nutrition (per serving)

Calories 883, Protein 31g, Carbohydrates 29g, Fat 71g, Fibre 2g, Sodium 1441mg.

Switch It Up!

Classic hollandaise sauce is made with lemon juice, but you can use tarragon vinegar (sold in most supermarkets) and fresh tarragon instead to make flavourful Béarnaise sauce

For pescatarian or vegetarian versions: Replace peameal bacon with smoked salmon, sautéed slices or blanched asparagus

In place of English muffins: use hash-brown patties, crumpets or homemade scones.

Get more great brunch recipes.