HomeRecipesEasy Eggs Benedict
Easy Eggs Benedict
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No brunch reso? No problem! Build your own bennies, smothered in the perfect, no-fail Hollandaise Sauce. They can be made in the microwave or on the stovetop—even the kiddos can help!


Ingredients
1 tsp
white vinegar
8
eggs
4
English muffins, split and toasted
12 cup prepared
Hollandaise Sauce

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Fill a medium saucepan until it’s 23 full of water. Add vinegar; bring to a boil over high heat.
  2. Reduce heat; simmer. Using a spoon or spatula, create a whirlpool by stirring the water in one direction. In a Prep Bowl, crack one egg. Gently slip the egg into the centre of the whirlpool. Repeat with three more eggs. Cook until egg whites are set and yolk is done to your liking, about 4 min for a soft poach. Using a slotted spoon, remove from water and drain on a paper or kitchen towel. Repeat process with remaining four eggs.
  3. Place two English muffin halves on each plate. Place one egg on each muffin half. Drizzle 1 tbsp sauce over each egg.
Tips

Swap out English muffins and use Baked Bagels or Quick Biscuits as the base.

Make it your way! Try these delicious combinations:

  • Classic: Easy Eggs Benedict + peameal bacon or ham.
  • West Coast: Easy Eggs Benedict + smoked or cooked salmon + fresh chopped dill.
  • Veg Out: Easy Eggs Benedict + sliced tomatoes + spinach + sautéed mushrooms.

Feeding a crowd? Poach eggs using the Muffin Maker. Preheat oven to 350° F. Place two Muffin Maker trays on two separate Sheet Pans. Fill each well with about 1 tbsp water; crack 1 egg into each well. Bake, rotating halfway through, until whites are set and yolks are still a little jiggly, about 20 min. Remove from oven and let stand 1–2 min to finish setting. Using a spoon, gently loosen eggs and remove from wells, tilting to drain excess water.

Perfectly Balance Your Plate

Serve with 1 cup fresh fruit.

Nutritional Information

Per serving (2 egg-topped muffin halves): Calories 360, Fat 19 g (Saturated 8 g, Trans 0.3 g), Cholesterol 390 mg, Sodium 450 mg, Carbohydrate 30 g (Fibre 4 g, Sugars 7 g), Protein 19 g.

Easy Eggs Benedict
20 min
4 servings
$1.35/serving
What you'll need
Hollandaise Sauce Mix (Pack of 3)Hollandaise Sauce Mix (Pack of 3)
Hollandaise Sauce Mix
(Pack of 3)
80 Reviews
$13.95
Sheet PanSheet Pan
Sheet Pan
29 Reviews
$29.00
Muffin Maker (Set of 2)Muffin Maker (Set of 2)
Muffin Maker
(Set of 2)
45 Reviews
$31.00
HomeRecipesEasy Eggs Benedict
Easy Eggs Benedict
Recipe description
Easy Eggs Benedict
Share it!

Ingredients
1 tsp
white vinegar
8
eggs
4
English muffins, split and toasted
12 cup prepared
Hollandaise Sauce
20 min
4 servings
$1.35/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Fill a medium saucepan until it’s 23 full of water. Add vinegar; bring to a boil over high heat.
  2. Reduce heat; simmer. Using a spoon or spatula, create a whirlpool by stirring the water in one direction. In a Prep Bowl, crack one egg. Gently slip the egg into the centre of the whirlpool. Repeat with three more eggs. Cook until egg whites are set and yolk is done to your liking, about 4 min for a soft poach. Using a slotted spoon, remove from water and drain on a paper or kitchen towel. Repeat process with remaining four eggs.
  3. Place two English muffin halves on each plate. Place one egg on each muffin half. Drizzle 1 tbsp sauce over each egg.
What you'll need
Hollandaise Sauce Mix (Pack of 3)Hollandaise Sauce Mix (Pack of 3)
Hollandaise Sauce Mix
(Pack of 3)
80 Reviews
$13.95
Sheet PanSheet Pan
Sheet Pan
29 Reviews
$29.00
Muffin Maker (Set of 2)Muffin Maker (Set of 2)
Muffin Maker
(Set of 2)
45 Reviews
$31.00
Tips

Swap out English muffins and use Baked Bagels or Quick Biscuits as the base.

Make it your way! Try these delicious combinations:

  • Classic: Easy Eggs Benedict + peameal bacon or ham.
  • West Coast: Easy Eggs Benedict + smoked or cooked salmon + fresh chopped dill.
  • Veg Out: Easy Eggs Benedict + sliced tomatoes + spinach + sautéed mushrooms.

Feeding a crowd? Poach eggs using the Muffin Maker. Preheat oven to 350° F. Place two Muffin Maker trays on two separate Sheet Pans. Fill each well with about 1 tbsp water; crack 1 egg into each well. Bake, rotating halfway through, until whites are set and yolks are still a little jiggly, about 20 min. Remove from oven and let stand 1–2 min to finish setting. Using a spoon, gently loosen eggs and remove from wells, tilting to drain excess water.

Perfectly Balance Your Plate

Serve with 1 cup fresh fruit.

Nutritional Information

Per serving (2 egg-topped muffin halves): Calories 360, Fat 19 g (Saturated 8 g, Trans 0.3 g), Cholesterol 390 mg, Sodium 450 mg, Carbohydrate 30 g (Fibre 4 g, Sugars 7 g), Protein 19 g.

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