Find out everything you need to know to make Eggs Benedict for a group here and start hosting the best Sunday brunches ever!
Even the most seasoned cook can get a migraine when thinking about making Eggs Benedict for her Sunday brunch pals.
Don’t be that cook.
Let’s put together all the components and multiply by five (or however many you’re entertaining) and make Eggs Benedict for your guests. It can be done simply and quickly with one set of hands.
Let’s get started.
Step 1: Poach the eggs the day ahead
Grab your sieve and follow the fool-proof egg-poaching method here.
As the eggs are ready, use a slotted spoon to transfer them to a big bowl of ice water. Continue to poach eggs and add them to the ice water until you have the number required. Store them in the cold water in the refrigerator for up to 24 hours.
Fast forward to the next morning. Fill a large bowl with hot tap water. Use a slotted spoon to transfer the eggs from the cold water to the hot water. The eggs will heat up there and be nice and warm by the time you need to assemble the dish.
Step 2: Prepare the English muffins and the Canadian bacon
Preheat the oven to 200ºF.
Toast and butter the English muffins. You can use store-bought ones or our homemade ones here. Place in a single layer on a baking sheet and keep warm in the oven for 10-15 minutes.
Fry the Canadian bacon in a frying pan over medium heat. The meat needs to be in a single layer for it to cook properly. Flip occasionally, until lightly browned on both sides.
Place the Canadian bacon, in a single layer, on another baking sheet. Keep it warm in the oven alongside the English muffins.
Step 3: Make the Hollandaise Sauce
Add egg yolks, lemon juice, and cayenne powder to a blender. Pulse. Microwave some butter until melted and very warm. With the blender running, drizzle in the butter. Let it run for an extra 30 seconds. Here’s the Blender Hollandaise recipe for exact measurements and instructions.
Step 4: Prepare the plates
Set up an assembly line.
- Line up your plates.
- Place two toasted English muffin halves on each plate.
- Top each with a slice of Canadian bacon.
- Use a slotted spoon to scoop up a poached egg. Blot the bottom of the spoon on paper towel to prevent the egg from being too watery. Pop it on top of the Canadian bacon.
- Spoon still-warm hollandaise sauce over top of each egg.
- Grab your Bloody Mary’s and head to the table for a feast.