Sheet Pan Eggs Benedict
This sheet pan eggs benedict recipe combines eggs, potatoes and vegetables, which are baked in the oven, and the English muffins.
Servings: 2
Equipment
- Baking Sheet Rimmed
- Serving Spoon
Ingredients
For the Potatoes and Asparagus:
- 1 Pound potatoes baby red, cut into ½ inch pieces
- 1 Bunch asparagus woody ends discarded
- 1 Tablespoon olive oil
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper freshly cracked
- 1 Teaspoon rosemary dried
- ½ Teaspoon garlic powder
For the Hollandaise Sauce:
- ½ Cup plus 2 Tablespoons butter melted
- 4 egg yolks
- juice from ½ lemon
- ¼ Teaspoon salt
- ⅛ Teaspoon cayenne pepper optional
For the Eggs Benedict:
- 3 English muffins sliced in half
- 3 Tablespoons butter at room temperature
- 6 eggs large
- 2 Tablespoons vinegar white distilled
- 6 slices Canadian bacon
Optional Garnishes:
- chives chopped
- paprika ground
Instructions
Roast the Vegetables:
- 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.
Make 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 to 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.
Make the 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 to 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.
Notes
Line your baking sheet: Use oil or parchment paper to prevent anything from sticking.
Always toast the muffins: This stops them from getting soggy when topped.
or add some smoked salmon or steak for a gourmet touch.
Serve immediately: Serve the finished eggs benedict right away so the egg doesn't congeal and the other components don't get cold.
Always toast the muffins: This stops them from getting soggy when topped.
or add some smoked salmon or steak for a gourmet touch.
Serve immediately: Serve the finished eggs benedict right away so the egg doesn't congeal and the other components don't get cold.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
