Easy Eggs Benedict Recipe – perfect delicious eggs benedicts with easy to make eggs and silky hollandaise sauce. Can be made keto, too!
Eggs Benedict is one of those classic breakfast dishes we order often when going out – but never make it at home.
There’s no reason NOT to make it at home, especially with this deliciously easy recipe that is sure to wow your family!
Serve with avocado toasts, cardamom coffee, and a fig and chevre salad or Lemon Poppyseed Glazed Fruit Salad for a brunch at home you’ll never forget!
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Perfect Poached Eggs
Poaching eggs is very simple, easy task – but it can be intimidating if you’ve never poached an egg before.
Poaching involves cooking the eggs in a pot of boiling water, to gently cook eggs. A perfect poached egg will have a fully cooked white – but a runny, luxurious egg yolk.
When poaching eggs there are a few tips to keep them perfect, every time – like creating a swirl of water in the pot to drop the egg into, to be sure they don’t separate and cook as a circle (it really does work!)
For the absolute easiest poached eggs, check out the egg cups we suggest using below – they make getting perfect poached eggs easy every time.
How To Poach Eggs
- Bring 4 cups of water to a boil.
- Add 1 tbsp of vinegar.
- Use a wooden spoon, and stir to create a “tornado” vortex in the middle of the pot.
- Crack the egg into the center of the vortex.
- The spinning of the water helps to prevent white wispies from going all over the place off of the egg.
- Cook until the egg starts to solidify, then create a swirling vortex and add another egg.
- Cook the eggs for 3 minutes each, continuing to wait to add another egg until solidified to prevent them from sticking together.
How Long To Poach Eggs
For a firm egg white with a decadent runny yolk, poach eggs for 4 minutes.
Poached Egg Silicone Cups
We love using this super simple egg poacher to keep our eggs shaped perfect and keep them from sticking to each other or breaking.
You can also use a ramekin or other silicone cup.
What Bread To Use For Eggs Benedict
Eggs Benedict is usually served over toasted English muffins or crumpets – but you can use other breads, buns, and rolls if you prefer.
Keto Bread Choices
You can swap english muffins for a keto bread from the store (we love Simple Truth Puff Bunz for eggs benedict), or one of our easy keto “breads” below:
- Easy Keto Sandwich Bread Recipe
- The Best Air Fryer Keto Rolls Recipe
- The Best Easy Keto Garlic Butter Rolls Recipe
- Easy Keto Everything Bagels Recipe
- Easy Keto Ham and Cheese Rolls Recipe
Easy Hollandaise Sauce Recipe
Hollandaise sauce is another seemingly intimidating, but actually incredibly easy to make classic recipe.
Hollandaise sauce is a simple emulsion of egg yolk, butter, and lemon juice.
Other Delicious Breakfasts You’ll Love
- The Best Crab Bloody Mary Deviled Eggs Recipe Ever
- Bacon and Onion Jam Deviled Eggs Recipe
- Easy Keto Everything Bagels Recipe
- Easy Keto Sandwich Bread Recipe
- Peach Blueberry Dutch Baby Oven Pancakes
- Very Berry Rose Lassi
- Raspberry Beet Smoothie
- Poblano Egg Breakfast Tacos
- Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
What to Serve With Eggs Benedict
- The Best Air Fried Mushrooms Story
- Restaurant Style Instant Pot Pinto Beans
- Avocado Toasts
- Berries and Creme Anglaise
- Israeli Cardamom Coffee
- Easy Keto Dalgona Coffee Recipe
Recipe FAQs
If you want to make the hollandaise ahead of time, or you have leftover hollandaise sauce you want to save for later (it is divine over roasted asparagus), immediately place in a glass airtight container and store in the refrigerator. Hollandaise sauce only lasts 1 to 2 days.
Easy Eggs Benedict Recipe
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Easy Eggs Benedict Recipe
Easy Eggs Benedict Recipe - perfect delicious eggs benedicts with easy to make eggs and silky hollandaise sauce. Can be made keto, too!
Ingredients
- 4 egg yolks
- 1 tsp garlic powder
- 1 tbsp water
- 1 tbsp lemon juice
- 1 tsp paprika
- 4 eggs
- 3 tbsp salted butter, melted
- 1 tsp minced garlic
- 2 tsp chopped basil
- 2 english muffins, halved
- ½ cup parmesan cheese
- 4 slices provolone cheese
- 4 pieces canadian bacon
Instructions
- Preheat the oven to 350*
- In a medium saucepan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, and garlic powder.
- Place the saucepan on the stove over low heat.
- Whisk constantly to prevent the eggs from scrambling.
- As the eggs cook they will become thicker. Once thickened, add 8 oz of softened butter.
- Whisk until melted.
- Stir in paprika and remove from heat.
- Poach the eggs using egg cups (skip to step 14).
- If you do not have egg cups or something similar, bring 4 cups of water to a boil.
- Add 1 tbsp of vinegar.
- Use a wooden spoon, and stir to create a vortex in the middle of the pot.
- Crack the egg into the center of the vortex. The spinning of the water helps to prevent white wispies from going all over the place off of the egg.
- Cook until the egg starts to solidify, then create a swirling vortex and add another egg.
- Cook the eggs for 3 minutes each, continuing to wait to add another egg until solidified to prevent them from sticking together.
- Melt the butter.
- Stir in minced garlic and chopped basil.
- Separate the english muffins and brush with the garlic butter.
- Top with parmesan cheese and provolone cheese.
- Place in the oven for 5 minutes, then add the canadian bacon and cook for 5 more minutes.
- Remove from the oven.
- Place poached egg atop canadian bacon and drizzle with hollandaise sauce.
- Garnish with a basil leaf and ground black pepper and enjoy!
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Ethelyn Dietrich
HI COURTNEY ODELL, I had heard the ooh and ahhs of the fancy pressure cooker community and thought I was out of luck. With a family of nine here, you have provided THE game-changer! Thank you!