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5 from 48 votes

Sheet Pan Eggs Benedict

By: Bella Bucchiotti
This sheet pan eggs benedict recipe combines eggs, potatoes and vegetables, which are baked in the oven, and the English muffins.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2

Ingredients 

For The Potatoes & Asparagus

  • 1 Pound potatoes, baby red, cut into ½ inch pieces
  • 1 Bunch asparagus, woody ends trimmed
  • 1 Tablespoon olive oil
  • ½ Teaspoon kosher salt
  • ½ Teaspoon black pepper, freshly cracked
  • 1 Teaspoon rosemary, dried
  • ½ Teaspoon garlic powder

The Hollandaise Sauce

  • 10 Tablespoons butter, melted
  • 4 egg yolks
  • Juice from ½ lemon
  • ¼ Teaspoon salt
  • Teaspoon cayenne pepper, optional

The Eggs Benedict

  • 3 English muffins, sliced in half
  • 3 Tablespoons butter, softened
  • 6 eggs, large
  • 2 Tablespoons white distilled vinegar
  • 6 slices Canadian bacon
  • paprika, optional, for garnish
  • chives, optional, chopped, for garnish

Instructions 

The Potatoes & Asparagus

  • 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 the seasoned potatoes and asparagus in a single layer on the prepared baking sheet.
  • Roast in the oven for 15 minutes while you make the hollandaise sauce.

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. The butter should be added gradually to emulsify properly.
  • Keep blending the sauce for another 10-15 seconds after all the butter has been added. This will ensure a smooth and creamy consistency.
  • Adjust the lemon juice and salt if desired.
  • Set aside until ready to serve.

Eggs Benedict

  • When the potatoes and asparagus are done roasting, butter the English muffin halves and place them on the sheet pan, and top with one slice each of Canadian bacon.
  • Roast for 5-10 minutes, or until the English muffins are toasty. Remove the sheet pan from the oven.
  • Place a fine mesh strainer over a bowl. Crack one egg at a time into the strainer and let the thin liquid strain out. Transfer each egg to a small bowl or ramekin. One egg per ramekin.
  • Fill a wide saucepan with about 4 inches of water and bring it to a gentle simmer. Add the vinegar and give it a stir to create a vortex.
  • Carefully, slide one egg at a time into the vortex. Set a timer for 3 minutes.
  • Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate. Repeat the process with the remaining eggs.
  • Top each English muffin with a poached egg. Generously spoon the hollandaise sauce over the eggs and garnish with chopped chives.
  • Serve the eggs benedict with rosemary potatoes and asparagus on the side.

Nutrition

Calories: 989kcal | Carbohydrates: 97g | Protein: 59g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 933mg | Sodium: 2368mg | Potassium: 2188mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3155IU | Vitamin C: 58mg | Calcium: 370mg | Iron: 11mg
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