Sheet Pan Eggs Benedict with Crispy Potatoes

The most incredible Eggs Benedict the EASY way! Using one sheet pan takes any stress out of juggling all the components of this classic breakfast, and a simple blender method turns homemade hollandaise sauce into a breeze. Did I mention it comes with crispy seasoned potatoes on the side?

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!)

1. First, melt the butter in a small sauce pan over medium-low heat (low heat here is very important!)
2. Combine the egg yolks in a blender and pulse for 30 seconds. Then, continue to pulse them on the lowest setting while very slowly streaming in the melted butter.
3. Once the butter is completely incorporated, you add 1-2 tablespoons water as needed to achieve a nice, pourable consistency to the hollandaise sauce. Taste, the sauce and then add salt if preferred. Set aside this sauce until you’re ready to serve it.
4. Now, preheat the oven to 425 degrees and cover half of a large baking sheet with parchment paper.

Preparing the Eggs

1. Let’s move on to poaching the eggs. To do this, start by cracking one egg at a time over a fine mesh strainer and letting the thin liquid strain out. Then, transfer the egg portion that is left in the strainer to a small bowl or ramekin (one egg per ramekin).

Preparing the Potatoes

1. Move on to the potatoes. Combine the salt, pepper, dried herbs, and smoked paprika then toss the potatoes with olive oil and season them with the spice mixture, tossing again to coat.
2. Arrange the potatoes in a single layer on top of the parchment half of the baking sheet. Transfer the potatoes to a preheated oven and bake them for 15 minutes while you prepare the poached eggs.

Poaching the Eggs

1. Take out a large stock pot and add water to achieve a 4-in. depth. Bring the water to a boil, and then reduce it to a low simmer so that there are bubbles forming on the bottom of the pot but not breaking through the surface.
2. Stir the vinegar into the water and give it a good stir to create a whirlpool effect/vortex. Immediately slide one egg into the center of the vortex (try to hold the ramekin as close to the water as you can as you let the egg slide in, so it doesn’t drop and hit the bottom of the pot).
3. Time the egg to cook for 3 minutes. Use a slotted spoon to remove the poached egg and transfer it to a paper-towel-lined plate. Then, repeat process with the remaining eggs. (See Expert Tips below for cooking all the eggs at once)

Add the English Muffins and Canadian Bacon

1. After the potatoes have cooked for 15 minutes, take the pan out of the oven. Butter the English muffin halves and place them, butter side down, on the empty half of the pan. Add the Canadian bacon slices to this half of the pan as well in a single layer (I like to spritz their portion of the pan with a bit of nonstick spray before adding them to the pan).
2. Put the pan back in the oven for an additional 3-5 minutes, or until the Canadian bacon and the muffins begin to brown around the edges.

Assembling and Serving

1. Now it’s time to assemble and eat! Take the pan out of the oven if you haven’t already and turn the English muffins. Top each with two slices of Canadian bacon, followed by a poached egg and a hearty drizzle of hollandaise sauce. Serve immediately with the crispy potatoes on the side. Enjoy!

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:

1. First, add about 4 inches of water to the bottom of a wide saucepan or pot. Bring the water to a boil, then turn it down to a simmer.
2. Then, crack an egg in a fine mesh colander, letting the thinnest of the whites drip off. Pour the egg into a ramekin, taking care not to break the yolk.
3. Add apple cider (or another light vinegar) to the water, and swirl with a fork to make a vortex swirl of water in the middle. Gently pour the ramekin into the middle of the vortex and set a timer for 3 minutes and allow the egg to poach, untouched in the hot, swirling water.
4. Remove the egg with a slotted spoon and pat dry. Add to your English muffins. Eat!

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.    

Did you make this recipe? AMAZING! Be sure to snap a photo and tag me on social, then come back here to rate the recipe!

Sheet Pan Eggs Benedict with Crispy Potatoes

The most incredible Eggs Benedict the EASY way! Using one sheet pan takes any stress out of juggling all the components of this classic breakfast, and a simple blender method turns homemade hollandaise sauce into a breeze. Did I mention it comes with crispy seasoned potatoes on the side?

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 servings

Instructions

Make the Hollandaise Sauce

• Melt butter in a small sauce pan over medium-low heat (keep the heat low).

• Combine egg yolks in a blender and pulse for 30 seconds. Continue to pulse on lowest setting while you very slowly stream in the melted butter.

• Once butter is completely incorporated, add 1-2 tablespoons water as needed to achieve a nice, pourable consistency. Taste, add salt as needed. Set aside until ready to serve. (Pro tip: make the hollandaise sauce ahead of time.)

• Preheat oven to 425 degrees. Cover half of a large baking sheet with parchment paper.

Prepare the Potatoes

• Combine salt, pepper, dried herbs, and smoked paprika. Toss potatoes with olive oil. Season with spice mixture and toss to coat well.

• Arrange potatoes in a single layer on the parchment half of the baking sheet. Transfer to preheated oven and bake for 15 minutes while you prepare the eggs.

Poach the Eggs

• Fill a large stock pot with water (water should be about 4 inches deep). Bring to a boil, then reduce to a low simmer so that there are bubbles forming on the bottom of the pot but not breaking the surface.

• Stir in vinegar and give the water a good stir to create a whirlpool effect/vortex. Immediately slide one egg into the center of the vortex (try to hold the ramekin as close to the water as you can as you let the egg slide in so it doesn’t drop from a height and hit the bottom of the pot).

• Set a timer for 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat process with remaining eggs. (See notes for time saving tips and alternate method)

English Muffins and Canadian Bacon

• When your potatoes have cooked for 15 minutes, take the pan out of the oven. Butter your english muffin halves and place them buttered side down on the empty half of the pan. Add your Canadian bacon slices to this half of the pan as well in a single layer (I like to spritz their portion of the pan with a bit of nonstick spray before adding them to the pan).

• Return to the oven for 3-5 minutes longer until Canadian bacon and muffins begin to brown around the edges.

Notes

English muffins: Use your favorite, I especially love sourdough!
Poaching the eggs: 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:

• I’ve found that I can poach two eggs at a time if I let the first egg cook for about a minute before I swirl the water again and add a second egg to the center of the pot. This reduces the cook time for the eggs, but 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 simply add all of your 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. 

Nutrition

Calories: 396 kcal, Carbohydrates: 48 g, Protein: 16 g, Fat: 15 g, Saturated Fat: 5 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 363 mg, Sodium: 840 mg, Potassium: 741 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 707 IU, Vitamin C: 11 mg, Calcium: 144 mg, Iron: 3 mg