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5.0 from 15 votes

Easy Eggs Benedict Recipe

Simple Eggs Benedict tops toasted English muffins with wilted spinach, Canadian bacon, perfectly poached eggs and easy hollandaise sauce. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 622 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 4 egg yolks
  • 8 eggs
  • 2 tablespoons white wine
  • 1/2 cup unsalted butter , melted
  • 1 tablespoon lemon juice
  • 3 grates lemon zest
  • 3 drops hot sauce
  • 1 pinch white pepper
  • 8 lices Canadian bacon , or thick slices of ham
  • 1 cup baby spinach
  • 2 tablespoons white vinegar
  • dash fine sea salt
  • 4 English muffins , split
  • 2 tablespoons chives , minced

Instructions

    Cup of Yum
  1. Using a double boiler or a medium saucepan fitted with a heat proof bowl, bring water to a gentle simmer in the lower pot. 
  2. Whisk together the egg yolks and white wine in a small bowl. Add to the top pot of the double boiler.
  3. Continue to whisk for 1-2 minutes or until mixture becomes frothy and thick, giving you some resistance.
  4. Whisk in the melted butter, lemon juice and zest, hot sauce and pepper. Mixture should thicken, but still be pourable.
  5. Lower the heat to warm, cover while you prepare the remaining elements of the benedict. Continue to whisk every couple of minutes to prevent a layer forming on the top.
  6. Preheat the oven to 200°F and heat a medium, high-sided skillet with a gentle coat of cooking spray to moderately hot heat. Add Canadian bacon. While Canadian bacon should be fully cooked you are aiming for a nice brown to each side. After this is complete, remove and keep warm in the oven.
  7. Keep the skillet hot with rendered bacon grease. Add the spinach and cook until just wilted. After wilted, remove and set aside.
  8. Fill a large skillet, minimum of 2 inches deep, with water and bring to a gentle simmer over medium-high heat. Add the vinegar and a dash of salt.
  9. Crack the 8 eggs into separate ramekins (or work in batches of 4). When the water is ready, slip each egg into the water close to the top. If needed, use a spatula to fold whites over onto themselves and not separate (too much). Cook for approximately 4 minutes. The whites will be entirely set with the yolk a little runny. Remove with a slotted spoon to a plate.
  10. Toast the English muffins. Assemble each with English muffin, Canadian bacon, poached eggs, wilted greens, a generous slathering of Benedict sauce, Garnish with snipped chives.
  11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition Information

Calories 622kcal (31%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 41g (63%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 611mg (204%) Sodium 943mg (39%) Potassium 477mg (14%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 2214IU (44%) Vitamin C 6mg (7%) Calcium 125mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 622

% Daily Value*

Calories 622kcal 31%
Carbohydrates 29g 10%
Protein 31g 62%
Fat 41g 63%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 611mg 204%
Sodium 943mg 39%
Potassium 477mg 10%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 2214IU 44%
Vitamin C 6mg 7%
Calcium 125mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.