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Easy Sheet Pan Eggs Benedict Recipe with Silky Hollandaise Sauce

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A simple and delicious brunch recipe that bakes eggs, ham, and English muffins together on one sheet pan, paired with a smooth, classic hollandaise sauce.

Ingredients

  • English muffins, split and toasted
  • Large eggs, preferably fresh and room temperature
  • Canadian bacon or ham, sliced thick-cut
  • Unsalted butter (1/2 cup or 115g) for hollandaise sauce
  • Egg yolks (3) for hollandaise sauce
  • Fresh lemon juice (1 tablespoon) for hollandaise sauce
  • White vinegar (a splash, optional)
  • Salt to season hollandaise sauce
  • Cayenne pepper to season hollandaise sauce
  • Water for double boiler

Instructions

  1. Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper.
  2. Arrange the English muffin halves evenly on the sheet pan. Place a slice of Canadian bacon on each muffin half.
  3. Crack one egg carefully on top of each bacon-topped muffin, keeping the yolk intact and centered.
  4. Place the pan in the oven and bake for about 12-15 minutes until egg whites are set but yolks are still a bit runny.
  5. While the eggs bake, prepare the hollandaise sauce: fill a saucepan with about an inch of water and bring to a gentle simmer over medium heat.
  6. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and a pinch of salt.
  7. Set the bowl over the simmering water without letting it touch the water. Whisk constantly while slowly drizzling in 1/2 cup melted unsalted butter until thick and glossy.
  8. If the sauce gets too thick, add a teaspoon of warm water to loosen it.
  9. Remove from heat and season with a pinch of cayenne pepper. Keep warm until ready to serve.
  10. Remove the sheet pan from oven. Using a spatula, transfer each eggs benedict to plates.
  11. Drizzle generously with the hollandaise sauce and serve immediately.

Notes

Rotate the pan halfway through baking if eggs cook unevenly. If hollandaise sauce separates, whisk in a teaspoon of cold water slowly to bring it back together. For dairy-free hollandaise, substitute butter with plant-based alternative and use coconut milk, but texture will differ. Store components separately for up to 2 days. Reheat gently.

Nutrition

Keywords: eggs benedict, sheet pan recipe, brunch, hollandaise sauce, easy breakfast, baked eggs, Canadian bacon

Find it online: https://cooksybite.com/easy-sheet-pan-eggs-benedict-recipe-with-silky-hollandaise-sauce-step-by-step/