How to make Eggs Benedict (with Gluten Free option!)
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Breakfast for EVERYONE! A super easy recipe for Eggs Benedict that will please the whole family. Toasted English muffins, topped with Canadian bacon, poached eggs and a rich hollandaise sauce – yum!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Looking for a fabulous breakfast? Yep, me too. Every time I eat breakfast in a restaurant or café, I order Eggs Benedict (and totally judge the entire place based on the quality of their hollandaise).
When I’m home though, I get to make it how I like it – and I’m so happy to be sharing it with you. The key is to use fresh lemon! Lemon brightens the sauce, and makes it lick-the-plate-yummy.
Eggs Benedict sounds fancy, and I mean – it is, because delicious hollandaise, but it’s not really very complicated. You can take some short cuts, to make it even easier!
The hardest part is getting everything to be ready at the same time! So, really – not complex, you just need a few time management skills!
Let’s dig in!
- This can be made to suit everyone in the family. For those that don’t need a gluten-free diet, you can use a hot buttered English Muffin. And for those that do, use a crispy hash brown!
- You can use packaged hollandaise if you’d like, or you can use my easy recipe for Hollandaise Sauce made in a blender (trust me it’s epic)
What to serve with Eggs Benedict
Some simple breakfast potatoes (try these Crispy Breakfast Potatoes) , or some fruit salad goes great with this breakfast.
Variations on Eggs Benedict
One of my favorites is Eggs Florentine, that adds sautéed spinach, and sometimes removes the bacon (sacrilege, I know). My husband loves this recipe with smoked salmon.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the Hollandaise
Make Hollandaise Sauce and keep warm.
Cook the Muffins (or Hash Browns). Toast the English muffin halves and butter, or cook the hash browns in the oven or toaster according to package directions.
Cook the eggs. Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add the vinegar. Gently crack the eggs into individual cups and lower carefully into the simmering water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
Remove the eggs from the water with a slotted spoon and keep warm.
Cook the Canadian Bacon. In another skillet, cook the Canadian bacon until golden brown. Remove slices of Canadian Bacon from skillet, and keep warm.
Assembly. Place the English muffins or hash browns on a serving plate. Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top. Season with salt and pepper. Serve immediately. Devour.
Kylee’s Notes
- Add a little cayenne to the hollandaise
- Use dill OR parsley on top to make it pretty!
- Use regular shaved ham instead of Canadian bacon – just make sure it’s hot!
- Make sure you serve the hollandaise asap after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
- Add vinegar to the poaching water. It helps keep the egg whites together!
More recipes to love
More breakfast recipes:
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
- ALL BREAKFAST RECIPES
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How to make Eggs Benedict
Ingredients
- 1 tablespoon white vinegar
- 4 large eggs
- 4 English muffin halves use hash browns if desired
- 8 slices Canadian bacon
- 1 cup hollandaise sauce make it or buy it
Optional
- chopped dill or parsley to serve
Instructions
Make the Hollandaise
- Make 1 cup hollandaise sauce and keep warm.
Cook the Muffins (or Hash Browns)
- Toast 4 English muffin halves and butter, or cook the hash browns in the oven according to package directions.
Cook the eggs
- Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add 1 tablespoon white vinegar.
- Gently each one of the 4 large eggs into individual cups and lower carefully into the water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
- Remove from the water and keep warm.
Cook the Canadian Bacon
- In another skillet, cook 8 slices Canadian bacon until browned and keep warm.
Assembly
- Place the butterd muffins or hash browns on a serving plate.
- Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top.
- Serve immediately.
- Devour.
Notes
- Add a little cayenne to the hollandaise
- Use dill OR parsley on top to make it pretty!
- Use regular shaved ham instead of Canadian bacon – just make sure it’s hot!
- Make sure you serve the hollandaise asap after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
- Add vinegar to the poaching water. It helps keep the egg whites together!
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We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in April of 2018. It was republished with updated photos in October of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Oh that looks hearty ! Eggs are the healthiest breakfast options and good that we have so many ways to serve it yumm! Looks perfect
Your post has my stomach growling lol. Mouth-watering good! I love eggs but I still have not tried eggs benedict. I thought eggs benedict was difficult to make but you make it look very simple.
My hubby is going to love this recipe! I love that you added the part about the vinegar with the eggs .. I always forget that! Gluten Free is the way to go and now everyone can enjoy this amazing dish!!
I have never tasted an egg benedict before and the recipe sounds very delicious. I am bookmarking to give it a try. Love how easy it is to put the whole thing together to make for a filling breakfast.
I’ve always wanted to eat Eggs Benedict for breakast or brunch. When we traveled I never saw them on the menu. I’m glad there’s a way to make them gluten free and still have them be tasty! I’ve already pinned .