Sheet-Pan Eggs Benedict with Crispy Potatoes
Roasted potatoes and Canadian bacon cook together on one pan while you make a quick blender hollandaise. English muffins toast under the broiler—brunch done in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 1 lb baby potatoes, halved
- 6 slices Canadian bacon slices
- 2 whole English muffins, split
- 4 whole large eggs
- 3 tbsp butter, divided (2 tbsp for hollandaise + 1 tbsp for toasting)
- 2 whole egg yolks
- 1 tbsp lemon juice
- 2 cups mixed green salad, lightly dressed
Instructions
- 1
Toss halved potatoes with 1 tbsp olive oil and salt. Spread on a sheet pan and roast at 425°F for 12 minutes.
- 2
Add Canadian bacon to the pan, toss everything, and roast another 8 minutes until potatoes crisp at the edges.
- 3
While the pan finishes, melt 2 tbsp butter and blend with 2 egg yolks and 1 tbsp lemon juice until smooth and pale. Season with salt and a pinch of cayenne.
- 4
Toast English muffin halves under the broiler until golden, about 2 minutes. Brush with 1 tbsp melted butter while warm.
- 5
Poach or soft-boil 4 eggs to your liking (4 minutes in simmering water for runny yolks). Pat dry if poached.
- 6
Layer each muffin half with Canadian bacon, an egg, and a generous spoon of hollandaise. Serve with roasted potatoes and dressed salad.
Tools you’ll need
- sheet pan
- blender or whisk
- small saucepan
- broiler
- slotted spoon or skimmer
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