Easy Sheet Pan Eggs Benedict Recipe Perfect for a Crowd Feast
A simple and crowd-pleasing sheet pan method for making classic Eggs Benedict with Canadian bacon, poached eggs, and quick stovetop hollandaise sauce. Perfect for brunch gatherings and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 12 large eggs (room temperature)
- 6 English muffins, split
- 12 slices Canadian bacon (lean, thick-cut)
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper to taste
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of cayenne pepper or hot sauce (optional)
- Salt to taste
- Optional garnishes: chopped fresh parsley or chives, smoked paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Drizzle olive oil over a large rimmed sheet pan. Arrange split English muffins cut-side up on one half of the pan and place Canadian bacon slices on the other half.
- Roast the bacon and toast the muffins in the oven for about 8 minutes, watching to avoid burning the muffins.
- Carefully crack each egg into a small bowl, then gently slide the eggs onto the pan between the bacon and muffins, leaving space between them.
- Return the sheet pan to the oven and roast for another 8-10 minutes, until egg whites are set but yolks remain soft.
- While the eggs cook, whisk egg yolks and lemon juice in a heatproof bowl until light and slightly thickened. Place the bowl over simmering water and slowly drizzle in melted butter while whisking constantly until thick and smooth. Season with salt and cayenne pepper if desired.
- Assemble the Eggs Benedict by layering each English muffin half with a slice of Canadian bacon, a roasted egg, and a generous drizzle of hollandaise sauce.
- Garnish with fresh herbs and smoked paprika if desired. Serve immediately while warm.
Notes
Use a rimmed sheet pan to keep eggs contained and prevent spreading. Crack eggs into small bowls before placing on the pan to avoid broken yolks. Constant whisking is key for smooth hollandaise. Hollandaise can be made ahead and gently reheated. Check eggs at 7 minutes to avoid overcooking. Season at every step for best flavor.
Nutrition
- Serving Size: One English muffin h
- Calories: 320
- Sodium: 600
- Fat: 22
- Carbohydrates: 18
- Fiber: 1
- Protein: 18
Keywords: Eggs Benedict, sheet pan recipe, brunch, Canadian bacon, hollandaise sauce, easy breakfast, crowd-pleaser