This eggs Benedict recipe tastes like it's from a restaurant, but it's easy to make at home! My rich, creamy hollandaise sauce takes it over the top.Jump to recipe This eggs Benedict recipe is guaranteed to impress. It consists of crisp English muffins topped with perfectly poached eggs, creamy, dreamy homemade hollandaise sauce, and juicy tomato slices (instead of the traditional Canadian bacon).I love to make it when I host friends or family for brunch, because even though it tastes like something from a restaurant, it’s surprisingly simple to make.You can even do some of the prep ahead!You can find the complete recipe at the bottom of this post.

Along the way, I’m sharing my best tips for how to make eggs Benedict as well as serving suggestions and make-ahead instructions.I know eggs Benedict feels fancy, but I promise, in no time, you’ll be making it like a pro! Get ready to wow guests—and yourself!—at your next brunch.Eggs Benedict IngredientsThis eggs Benedict recipe has four key components:English muffins – We’re not making these from scratch! Use good-quality English muffins from a bakery or the grocery store. Tip: Prefer to use a homemade base? Replace the English muffin halves with halved biscuits! Sliced tomatoes – A traditional eggs Benedict would have a slice of Canadian bacon on it, but I love subbing tomato slices for a fresher, meat-free twist.Poached eggs – Cooked until the whites are firm but the yolks are still runny.

Hollanda

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