Sheet-Pan Eggs Benedict with Grilled Tomato
Classic eggs benedict simplified into a one-pan breakfast-for-dinner with crispy Canadian bacon, buttery hollandaise, and charred tomato. Takes 25 minutes and tastes like brunch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 whole English muffins
- 4 slices Canadian bacon slices
- 4 whole large eggs
- 4 tbsp butter
- 2 whole egg yolks
- 1 tbsp lemon juice
- 1 whole tomato
- 1 pinch salt and black pepper
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high. Toast English muffin halves until golden, ~3 min per side. Set aside on a plate.
- 2
In the same skillet, brown Canadian bacon 1 min per side until edges crisp. Transfer to the plate with muffins.
- 3
Cut tomato in half. Place cut-side down in skillet, sear 2 min until charred. Flip, cook 1 min more. Set aside.
- 4
Add water to skillet until 2 inches deep. Bring to a gentle simmer. Crack 4 eggs into the water, poach until whites set but yolks jiggle, ~4 min.
- 5
While eggs poach, melt 3 tbsp butter in a small bowl. Whisk in 2 egg yolks and 1 tbsp lemon juice until silky and pale, ~2 min.
- 6
Layer muffin, bacon, and poached egg on each plate. Drizzle hollandaise over eggs, season with salt and pepper. Serve with grilled tomato.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- slotted spoon
- plate
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