Description
A delicious and easy way to make Eggs Benedict using a sheet pan for a crowd-pleasing breakfast dish.
Ingredients
Scale
- 1 Pound baby red potatoes, cut into ½ inch pieces
- 1 Bunch asparagus, woody ends discarded
- 1 Tablespoon olive oil
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper, freshly cracked
- 1 Teaspoon dried rosemary
- ½ Teaspoon garlic powder
- ½ Cup plus 2 Tablespoons melted butter
- 4 egg yolks
- Juice from ½ lemon
- ¼ Teaspoon salt
- ⅛ Teaspoon cayenne pepper, optional
- 3 English muffins, sliced in half
- 3 Tablespoons butter, at room temperature
- 6 large eggs
- 2 Tablespoons white distilled vinegar
- 6 slices Canadian bacon
- Chopped chives, for garnish
- Ground paprika, for garnish
Instructions
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
- Season the potatoes and asparagus with olive oil, salt, pepper, dried rosemary, and garlic powder. Spread in a single layer on the prepared baking sheet.
- Roast in the oven for 15 minutes while you make the hollandaise sauce.
- Melt butter in a microwave-safe bowl or a small saucepan on the stove. Set aside.
- Add egg yolks, lemon juice, salt, and cayenne pepper (if using) to a food processor. Blend for 20 seconds until slightly frothy.
- Slowly pour the melted butter into the egg mixture in a thin, steady stream while blending. Keep blending for another 10 to 15 seconds after all the butter has been added.
- Adjust lemon juice and salt if desired and set aside.
- After roasting, butter the English muffin halves and place them on the sheet pan topped with one slice of Canadian bacon each.
- Roast for another 5 to 10 minutes until the English muffins are toasty.
- Strain each egg in a fine mesh strainer, then transfer to a small bowl or ramekin.
- Fill a wide saucepan with 4 inches of water and bring to a gentle simmer, adding vinegar and stirring to create a vortex.
- Slide each egg into the vortex and set a timer for 3 minutes. Use a slotted spoon to transfer the eggs to a paper towel-lined plate after cooking.
- Top each English muffin with a poached egg, generously spoon hollandaise sauce over the eggs, and garnish with chives.
- Serve the eggs benedict with rosemary potatoes and asparagus on the side.
Notes
- Feel free to adjust the amount of cayenne pepper based on your heat preference.
- Make sure the water is simmering gently before adding the eggs to ensure even cooking.
- You can substitute Canadian bacon with ham or smoked salmon for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg