Customer Care 1-800-667-8280

Make Ahead Baked Eggs Benedict

6 (2-egg) servings

Nutritional Facts Per Serving

25.9 g
29.3 g
1.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 618
  • Fat 44.1 g 68 %
    • Saturated   20 g
    • + Trans 1.5 g 22 %
  • Cholesterol 558 mg
  • Sodium   973 mg 41 %
  • Carbohydrate 29.3 g 10 %
    • Fibre   1.5 g 6 %
    • Sugars   2.8 g
  • Protein 25.9 g
    • Vitamin A 46 %
    • Vitamin C 7 %
    • Calcium 16 %
    • Iron 32 %


  1. Bring a large, wide pot of water to a gentle simmer. Add the vinegar. Fill a large bowl with very cold water and few ice cubes. Swirl the simmering water with a spoon, and then crack 3 to 4 eggs into it. Poach the eggs 2 minutes; the yolks should still be quite soft.
  2. With a large, slotted spoon, carefully lift the eggs out of the water and place in the bowl of ice-cold water. This will stop the cooking and cool the eggs. Cook and cool the remaining eggs in this fashion.
  3. Carefully lift the eggs out of the cold water and set on a baking sheet covered with plastic wrap. (The eggs can be prepared to this point several hours in advance. Cover and refrigerate until needed.)
  4. When ready to finish preparing the eggs Benedict, make the blender hollandaise.
  5. Heat the oil in a large skillet set over medium–high. Fry the bacon until nicely coloured, about 3 minutes. Remove pan from the heat.
  6. Preheat your oven’s broiler. Set English muffins, cut side up, on a large baking sheet. Broil the muffins until lightly toasted, and then remove from the oven.
  7. Now turn the oven to 425˚F. Set a slice of bacon on each English muffin and a poached egg. Divide and top the eggs with 3/4s of the hollandaise sauce. Bake eggs for 10-12 minutes, or until heated through, but the yolks are still soft. Set 2 eggs Benedict on each of 6 plates, drizzle with remaining sauce, sprinkle with parsley and serve.

Note: See How To Make Blender Hollandaise for a quick way to make hollandaise for eggs benedict.

Recipe Options: Instead of back bacon, top the toasted English muffins with slices of country-style ham. For a smoked salmon benny, instead of back bacon, top the toasted muffins with slices of smoked salmon.

Serving Suggestions

Serve the eggs Benedict with ripe slices of tomato, hash browns, fresh fruit, fruit juice, coffee and/or tea.

Related Recipes