Need more ideas for what to make for breakfast? Try these recipes next! Tater Tot Breakfast Casserole, Biscuits & Gravy Breakfast Casserole, and my Freezer Breakfast Burritos Recipe. There’s nothing I love more than a weekend brunch with my family. Easter brunch, in particular, is my favorite. There are so many breakfast ideas, it’s hard to choose just one. But one I know I haven’t tackled yet is an eggs benedict recipe. And I’m so glad I did – I found a way to make hollandaise sauce over poached eggs in a sheet pan with crispy potatoes too. So easy and delicious, you’ll want this easy eggs benedict recipe at your upcoming brunch for sure!
Here’s How You Make It
Recipe Ingredients
Pound baby red potatoes –Baby red potatoes cook best on this sheet pan but you can use another small potato that you like. Olive oil – I use extra virgin olive oil but you can use whatever olive oil you like. A good name brand is worth it though, it really comes through in the taste. Salt and cracked black pepper – To taste here. Any kind of salt and pepper works. If you only have ground pepper that’s okay too. Dried herbs – I use an Italian herb blend, but you could also use Herbs de Provence. Smoked paprika – Any brand smoked paprika is good. Use what you have. Regular paprika is good too if you don’t have smoked. Butter – I use unsalted butter. Egg yolks – Be sure to separate the yolks from the whites, it makes all the difference in hollandaise sauce. Lemon juice – Fresh squeezed juice is great but if you only have bottled, that’s okay too. Be sure to shake the bottle before use. English muffins – Any store-bought brand of English muffin is great in this eggs benedict recipe. Eggs – You’ll also use whole large eggs in this sheet pan eggs benedict recipe. Vinegar –I use apple cider vinegar. But you can use a white vinegar if that’s what you have.
Step By Step Directions
Making the Hollandaise Sauce(Pro tip: make the hollandaise sauce ahead of time!) Preparing the Eggs Preparing the Potatoes Poaching the Eggs Add the English Muffins and Canadian Bacon Assembling and Serving
Why This Recipe Works
Easy – Don’t let thedirections fool you. Yes, there are separate tasks for each step but you hop from one to the next quickly and even do a few simultaneously! So delish – I don’t know about you, but the combo of poached eggs over buttered English muffins and Canadian bacon, THEN drizzled in a lip-smackingly-good dollop of homemade hollandaise? Plus, a side of crispy potatoes? Oh my word. It doesn’t get any better. Simple ingredients – Every ingredient in this eggs benedict recipe is simple. Use store-bought English muffins, plus potatoes, bacon, eggs, and butter, a few herbs and some lemon juice and olive oil. That’s about it!Crowd-pleaser – While most everyone enjoys the usual brunch fare: pancakes, scrambled eggs, muffins, they’re going to really get a hoot out of being served something so fancy for brunch. No need to tell them how easy it was!
How to Make Eggs Florentine
The difference between eggs benedict and eggs Florentine basically boils down to one ingredient: spinach. That’s right. Take your eggs from benedict to Florentine by swapping the Canadian bacon for some fresh spinach. The rest of the recipe is the same. If you’d like to add spinach to your eggs benedict, here’s how: Add freshly washed (and dried) spinach leaves to the tops of your buttery, warm English muffins right out of the oven. Then, add the Canadian bacon, poached egg, and hollandaise! That’s it! The warmth of the other ingredients should be enough to wilt the fresh spinach into the sandwich, but if you prefer it more cooked, simply microwave the spinach with a tablespoon of water for about 30 seconds before adding to your sheet pan eggs benedict.
How to Poach an Egg
There are a few schools of thought on how to poach an egg, but here’s the method that works best for me:
Expert Tips
For English muffins, I love sourdough, but you can use whatever variety you like. I don’t keep leftover poached eggs. I like to poach them fresh. However, any unused/uncooked English muffins and Canadian bacon will keep in the fridge for up to a week. The cooked potatoes are best eaten after about 5 days in the fridge. Tips for poaching eggs more quickly:The water vortex is key to creating beautifully shaped poached eggs, however it does require more time to get all of the eggs poached. Here are my best tips for reducing time for the egg portion of the recipe: Poach two eggs at a time if I let the first egg cook for about a minute then swirl the water again and add a second egg to the center of the pot. This reduces the cook time for the eggs but only if you can be sure to watch the timer and keep track of which egg has been in longer and needs to be removed first. If you would like to poach all of the eggs at the same time, skip the water vortex step completely and add all of the eggs to the pot (try to keep them in their own area of the pot so they aren’t touching). This method cuts down on prep time, however your eggs may not be as perfectly shaped and will have some egg white wisps you may want to trim off before serving.
More Recipes You’ll Love
Looking for other recipes to make for Easter or other upcoming brunch and breakfast occasions? These will definitely be a hit: Fluffy Belgian Waffles, Easy Crepes, and Homemade Sausage Breakfast Casserole.
Bacon in the Oven Carrot Cake Bread Sausage Rolls Sheet Pan Breakfast Easy Crepes Fluffy Belgian Waffles Crispy Oven Smashed Potatoes Sheet Pan Gnocchi and Veggies
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