Eggs Benedict is a timeless breakfast favorite that combines the richness of Canadian bacon with the creaminess of poached eggs and toasted English muffins. But what if you could elevate this classic recipe to new heights by baking it all on a sheet pan? This innovative approach works because it allows for the cooking of multiple components, including eggs, potatoes, and vegetables, in addition to crisping up the English muffins. The result is a show-stopping brunch dish that’s perfect for special occasions.This unique take on Eggs Benedict features homemade hollandaise sauce, succulent Canadian bacon, roasted potatoes, tender asparagus, and more. While it may stray from the traditional recipe, this sheet pan eggs benedict is just as delicious, if not more so. It’s a testament to the versatility of this beloved breakfast dish.If you’re looking for more mouthwatering breakfast ideas, be sure to check out our collection of recipes, which includes overnight carrot cake oatmeal, sheet pan eggs benedict, and many other tasty options. For a twist on tradition, consider an Italian frittata or savory breakfast muffins.
Why You’ll Love It
Indulge in the rich flavors of this sheet pan eggs benny, where every component – from the creamy hollandaise sauce to the crispy Canadian bacon, perfectly poached eggs, and an assortment of vegetables – harmonizes to create a mouthwatering experience with each bite. What’s more, this delectable dish is surprisingly straightforward to prepare, leaving you free to impress your guests without revealing its simplicity. The presentation alone will have everyone believing it took hours to craft, making it the perfect choice for special occasions like holiday gatherings or overnight stays.
How to Make Sheet Pan Eggs Benedict
To prepare this indulgent dish, start by preheating your oven to roast the vegetables. Toss the potatoes and asparagus with oil, rosemary, garlic, salt, and pepper on a baking sheet, then roast until tender. Meanwhile, begin crafting the hollandaise sauce by blending egg yolks with lemon juice, salt, and cayenne pepper in a food processor until frothy. Next, add the melted butter to the mixture and blend some more before introducing additional flavors from lemon juice and salt. While the sauce simmers, cook the English muffins by buttering them and topping with Canadian bacon, then roasting for a few minutes. Poach eggs in simmering water, carefully removing them with a slotted spoon and draining on paper towels. Finally, assemble each dish by placing a poached egg atop an English muffin, followed by a generous helping of hollandaise sauce, and garnishing with chives if desired. Serve the sheet pan eggs benny with roasted potatoes and asparagus for a truly satisfying meal.
Substitutions and Variations
While feeling free to incorporate other vegetables into your potato and asparagus dish, consider adding mushrooms for an earthy flavor. However, keep in mind that they cook more quickly than the potatoes, so wait until they’re almost tender before adding them. To streamline preparation, you can also opt for a store-bought hollandaise sauce or elevate the dish with smoked salmon or steak for a sophisticated twist.
What to Serve with This Classic Dish
While this dish certainly packs a punch, offering eggs as the main protein source alongside potatoes and asparagus, it’s also an excellent canvas for further customization. Consider adding some sliced fresh fruit or a simple green salad to round out the meal. Additionally, the muffin and accompanying sauce provide a delightful contrast in texture and flavor, making this a satisfying and well-rounded culinary experience.
How to Store Leftover Eggs Benedict Casserole
For optimal freshness, store toasted English muffins, cooked bacon, and vegetables in the refrigerator for up to 3 or 4 days. However, it’s best to cook eggs just before serving, as they don’t retain their quality well when refrigerated. If you do need to poach additional eggs, consider reheating the other components – such as the muffins, bacon, and veggies – in a baking dish in the oven while cooking your next batch of eggs. This way, everything will be ready to go when you’re serving leftovers the following day.
Eggs Benedict Recipe FAQs
When cooking eggs by poaching them in water, many people add vinegar to the mixture. But why is this extra step necessary? The acidity of the vinegar helps to maintain the shape and cohesiveness of the egg whites. If you’re looking for alternatives, a splash of white wine or some lemon juice can serve the same purpose without imparting any unwanted flavors.
When it comes to making a sheet pan breakfast dish featuring eggs benedict, many recipes call for Canadian bacon. However, this is not a hard and fast rule. Feel free to substitute in ham if you prefer a more traditional flavor or go in a different direction with smoked salmon. If you’re looking to make the recipe vegetarian-friendly, simply omitting the meat altogether is an option.
Sheet Pan Eggs Benedict Recipe
Sheet Pan Eggs Benedict
Bella Bucchiotti’s eggs benedict recipe takes a creative spin by merging eggs, potatoes, and vegetables with English muffins on a single sheet pan. This streamlined approach simplifies preparation and cooking time, making it an ideal solution for busy mornings or brunches. With a prep time of 30 minutes, cook time of 30 minutes, and total time of just one hour, this recipe yields two servings that are sure to impress.
Instructions
To start, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or nonstick cooking spray. Toss diced potatoes and asparagus with olive oil, salt, pepper, dried rosemary, and garlic powder. Spread them out in a single layer on the prepared baking sheet. Roast the vegetables in the oven for 15 minutes while you prepare the hollandaise sauce.For the sauce, melt butter in a microwave-safe bowl or small saucepan over low heat. Set it aside. In a food processor, blend egg yolks, lemon juice, salt, and cayenne pepper (if using) until slightly frothy. Slowly pour the melted butter into the egg mixture in a thin, steady stream to emulsify properly. Continue blending for another 10-15 seconds after all the butter has been added to ensure a smooth consistency. Adjust the lemon juice and salt if needed.Next, toast English muffin halves by placing them on the baking sheet with the roasted potatoes and asparagus. Top each half with one slice of Canadian bacon. Roast in the oven for 5-10 minutes or until the English muffins are toasted. Remove from the oven.To poach eggs, crack one egg at a time into a fine mesh strainer set over a bowl to strain out the thin liquid. Transfer each egg to a small bowl or ramekin. Repeat with the remaining eggs. Bring about 4 inches of water to a gentle simmer in a wide saucepan and add vinegar. Create a vortex by stirring gently. Carefully slide one egg at a time into the vortex, setting a timer for 3 minutes. Use a slotted spoon to transfer poached eggs to a paper towel-lined plate. Repeat the process with remaining eggs.To assemble Eggs Benedict, place toasted English muffin halves on a serving plate or individual plates. Top each half with a poached egg and generously spoon hollandaise sauce over the eggs. Garnish with chopped chives. Serve with roasted rosemary potatoes and asparagus on the side.