Eggs Benedict is a classic breakfast dish loved by many, but it can be a challenge to prepare for a large group or family. Enter the solution: Sheet Pan Eggs Benedict. This method brings together all the delicious elements of a traditional Eggs Benedict, but with the convenience and scalability of using a sheet pan.
Whether you're hosting a brunch gathering or simply want an effortless Sunday morning treat, this recipe ensures everyone gets a perfectly poached egg and a generous serving of Hollandaise without the usual fuss.
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Why This Recipe Works
Efficiency and Consistency: One of the main hurdles of making Eggs Benedict is ensuring all the components - English muffins, bacon or ham, poached eggs, and Hollandaise sauce - are ready at the same time. Using a sheet pan allows you to cook multiple servings simultaneously, ensuring uniformity and consistency. No more juggling multiple pots and pans or worrying about overcooking some portions while others are undercooked.
Perfect for Groups: Traditional Eggs Benedict recipes can be limiting when serving a crowd. With the sheet pan method, you can easily scale up and cater to a larger number of people without doubling or tripling your effort. Plus, serving becomes a breeze – just slice, serve, and watch as your guests enjoy a meal that looks like it took hours, when in reality, it was a cinch. Making this recipe is not just about creating a delectable dish; it's about providing convenience without compromising on taste.
Ingredients
English Muffins- These are the base of your Eggs Benedict. They have a soft texture and a distinct flavor. Substitute: Toasted slices of baguette or other bread.
Eggs- Used for poaching. Fresh eggs work best for poaching as they hold their shape better.
Canadian Bacon- Adds a savory, meaty element. Substitute: Regular bacon, ham, or smoked salmon.
Hollandaise Sauce- A creamy, tangy sauce made from butter, egg yolks, and lemon juice.
Butter- Used to toast the muffins and gives a rich flavor to the dish.
Tips
- Use fresh eggs for poaching; they will hold their shape better.
- For a lighter Hollandaise, you can add a splash of water to thin it out.
- Avoid overcooking the poached eggs; the yolk should be runny when cut.
- Whisk the Hollandaise constantly while cooking to prevent it from curdling.
- If the Hollandaise sauce breaks, whisk in a little warm water to bring it back together.
How to Serve
Eggs Benedict is a delightful and elegant breakfast or brunch dish. Its rich flavors and creamy textures make it a favorite for many. To serve, place the toasted English muffin halves on a plate, top with Canadian bacon, a poached egg, and drizzle generously with Hollandaise sauce.
- Florentine Style: Add sautéed spinach beneath the egg for a touch of greens.
- Avocado Twist: Layer in some avocado slices for a creamy texture and fresh taste.
- Seafood Lover's: Substitute Canadian bacon with smoked salmon or crab meat.
Similar Recipes
Sheet Pan Eggs Benedict
Ingredients
- 4 English muffins split in half
- 8 eggs
- 8 slices of Canadian bacon
- 1 cup of Hollandaise sauce
- 2 tablespoons butter
- Vinegar for poaching eggs
- Salt and pepper to taste
- Chopped parsley or chives for garnish optional
Instructions
- Preheat oven to 350°F (175°C). Place the English muffins on a sheet pan, butter the cut sides, and toast in the oven for about 5-7 minutes or until golden.
- In a skillet, cook the Canadian bacon slices until they're slightly browned.
- For the poached eggs, fill a large saucepan with water, add a splash of vinegar, and bring it to a gentle simmer. Crack an egg into a bowl, then gently slide it into the simmering water. Cook for 3-4 minutes for a soft, runny yolk. Repeat with the remaining eggs.
- To assemble, place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with Hollandaise sauce.
- Season with salt, pepper, and garnish with parsley or chives if desired.
Nutrition
Notes
- Use fresh eggs for poaching; they will hold their shape better.
- For a lighter Hollandaise, you can add a splash of water to thin it out.
- Avoid overcooking the poached eggs; the yolk should be runny when cut.
- Whisk the Hollandaise constantly while cooking to prevent it from curdling.
- If the Hollandaise sauce breaks, whisk in a little warm water to bring it back together.