Eggs Benedict Recipe

I never thought I'd need an Eggs Benedict recipe! Although I love Eggs Benedict, I thought they were much too fancy and complicated for me to make. I just ordered them in restaurants!

Then I found this easy make ahead Eggs Benedict recipe. It isn't difficult to make, but it does take a lot of time - much more than most of my recipes.

The good news is that you do all of the preparation the night before you want to eat it. When you wake up in the morning, all of the work is done. Just pop it in the oven and enjoy!

Eggs Benedict is, basically, a split English muffin topped with ham, poached eggs and Hollandaise sauce. This recipe replaces the ham with bacon and the Hollandaise sauce with an easy-to-make cheese sauce.

I like to make this for a special holiday brunch.

You'll notice that this recipe - with its bacon and oodles of butter and cheese - can't be called "healthy"! Save this for rare and special occasions!

Check that you have these staples at home

  • in the cupboard

    • English muffins
    • whole wheat flour
    • paprika
    • pepper
    • nutmeg
    • white wine

  • in the fridge or freezer

    • bacon
    • eggs
    • butter
    • milk
    • Swiss cheese
    • bread crumbs

Get out your equipment

  • Essential

    • a skillet
    • paper towels
    • a large baking pan
    • 3 saucepans (or just one - but you'll need to wash it as you go)
    • a slotted spoon
    • measuring spoons and cups
    • a wooden spoon or other mixing spoon
    • aluminum foil - or a cover for the baking pan

  • Nice to have but not necessary

    • a spatter screen to use while frying the bacon
    • a silicone brush for oiling the baking pan
    • a whisk for mixing (if not, use a fork)

    The Eggs Benedict recipe

    4 English muffins, split

    16 slices of bacon

    8 eggs

    1/4 cup/60 mL butter

    1/4 cup/60 mL flour

    1 tsp/5 mL paprika

    1/4 tsp/1 mL pepper

    1/4 tsp/1 mL ground nutmeg

    2 cups/500 mL milk

    2 cups/500 mL grated Swiss cheese

    1/2 cup/125 mL white wine or white cooking wine

    1 Tbsp/15 mL butter

    1/2 cup/125 mL crushed corn flakes or bread crumbs

    Fry the bacon until crisp.
    Blot on a paper towel.

    Meanwhile, grease a 9x13 inch baking pan.

    Arrange the muffin halves in the pan, cut side up.
    When the bacon is ready, put 2 slices on each muffin half.

    Poach the eggs.
    Use a slotted spoon to place one poached egg on each muffin half.

    In a medium saucepan, melt the first amount of butter.
    Mix in the flour, paprika, pepper and nutmeg.
    Gradually whisk in the milk.
    Cook, stirring, until the mixture boils and thickens.

    Add the cheese and wine to the saucepan.
    Stir until the cheese melts.

    Spoon this sauce evenly over the eggs and muffins.

    In a small saucepan on the stove (or in a microwave-safe bowl in the microwave), melt the second amount of butter.
    Stir in the crushed cornflakes.
    Sprinkle over the casserole.

    Cover and refrigerate overnight.

    In the morning, preheat the oven to 375F/190C.

    Remove the cover from the casserole.
    Bake until heated through (25-30 minutes).


    • Use any flour in place of the whole wheat

    • Use a non-dairy milk substitute in place of the milk.

    • Use crushed corn flakes in place of the bread crumbs.

    Ideas for making this recipe your own

    • Try using ham, salmon, spinach or sausage instead of - or as well as - the bacon. Or use your imagination - what else could you add?

    • Try using another cheese, or mixture of cheeses, instead of Swiss.


    • I store bread crumbs in the freezer to keep them fresh. You can buy prepared bread crumbs, or make your own by toasting a couple of slices of bread and whirling them in a blender or food processor.

    • To crush cornflakes, put them in a plastic bag and either crush them with your hands or roll them with a rolling pin.

    Menu suggestion

    Serve this dish with