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Eggs Benedict for a Crowd

Eggs Benedict for a Crowd
Recipe Date:
January 25, 2024
Serving Size:
Cook Time:
Imperial (US)
  • Hollandaise Sauce
  • 1 cup (2 sticks) unsalted butter
  • 3 large egg yolks
  • 3 tbsps fresh lemon juice
  • 1/2 tsp kosher salt
  • Pinch of cayenne pepper
  • Assembly
  • 4 English muffins, split
  • 8 eggs
  • 8 slices canadian bacon or thinly sliced ham**
  • Kosher salt
  • Freshly ground pepper
  • 1 tbsp sliced chives
  1. Preheat oven to 450°F.
  2. Fill a large pot three-quarters full with water and bring to a bare simmer; Set up a large bowl of ice water near stove.
  3. Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl. This step eliminates the thin strands of egg whites that form when the egg hits the hot water. Repeat this step while another egg cooks.
  4. Working one at a time, slip egg into simmering water. Once it hits the water, give it a gentle stir with a slotted spoon, encouraging it to rotate and start to firm. Allow the egg to sit undisturbed until whites are set and yolks are still runny, about 3 minutes. Transfer to ice bath and let cool; you’ll reheat them later on.
  5. Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 7 eggs. Note: eggs can be poached 1 day ahead, and stored in ice bath in fridge.
  6. Arrange English muffins, cut side up, on a large baking sheet. Spread each half with butter. Toast muffins in oven until golden brown around edges, 6–8 minutes.
  7. While English muffins are toasting, make hollandaise: Heat butter in a medium saucepan over low until melted, or in a glass measuring cup in microwave in 15 second bursts, stirring between each. Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher and dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne to taste. Keep in blender with lid on to keep warm.
  8. Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 3 minutes.
  9. While ham is heating through in oven, reheat eggs: Bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Let eggs sit in the hot water until warmed through, about 3 minutes, then gently transfer to a paper towel-lined sheet tray to drain.
  10. Transfer the warm ham-topped, toasted English muffins to a serving tray.
  11. Place 1 poached egg on top of the ham. Pulse hollandaise in blender once or twice to smooth, if needed. Spoon hollandaise over each ham and egg-topped English muffin, then garnish with chives.

**for a lighter or vegetarian option, substitute the ham for avocado and/or sliced tomato.


Take a look at our recommended pairing below.