Eggs Benedict are a brunch staple. There’s nothing like a perfectly poached egg covered in creamy hollandaise sauce on top of a crispy bacon and savory bacon to start off your morning.
The only reason I don’t eat them often is that they’re a little tricky to master. Getting the right consistency of hollandaise sauce is a challenge, while poaching eggs without overcooking them or having them right out disintegrate takes some practice.
Or at least that’s what I used to think until I discovered a simple tool to make all of this easier — a microwave!
Yes, it’s a little unconventional, but I have an eggs Benedict recipe to share with you that cuts down on time and effort, and all that thanks to that handy little oven you probably already have at home.
This recipe is not only so much easier than traditional eggs Benedict, but is also delicious and will satisfy that brunch craving.
What You need To Know:
Time to cook: 30 minutes (20 minutes active time, 10 minutes passive time)
Serves: 2 people (double all ingredients to serve 4)
A toaster is also useful, but optional.
Items to clean (7 total, about 6 minutes):
- 3 bowls
- 1 whisk
- 1 ladle
- 1 frying pan
- 1 set of tongs or spatula
- 2 bagels, sliced in half
- 4 eggs
- 8 slices bacon (about half a package)
- 1 tsp vinegar
- 1 cup water
For the sauce:
- 2 egg yolks
- 1/4 cup butter, melted
- 1 tbsp lemon juice (optional)
- 1/4 tsp cayenne (optional)
- 1 tbsp mayonnaise (optional)
- Cook the bacon on the stove top or in the microwave
- If using the stove top:
- Place bacon in large frying pan on medium and cook, stirring occasionally, until desired crispiness is achieved
- If using the microwave:
- Lay bacon flat on a plate covered with paper towel and microwave in 2-3 minute intervals until desired doneness is reached
- If using the stove top:
- While bacon is cooking, start preparing the the sauce using our microwave shortcut:
- In a microwave-safe bowl, slowly whisk both egg yolks into melted butter
- Add optional ingredients if desired: mayo, lemon juice, and cayenne
- Microwave 30 seconds, then set aside for about 3-5 minutes, or until sauce thickens
- Poach the eggs using our trick to make them in the microwave:
- Mix water and vinegar in a microwave safe bowl
- Crack one egg directly into liquid mixture, and microwave, covered, at 30 second intervals until egg whites start to solidify
- Once cooked, remove egg from the liquid immediately to avoid a vinegary taste
- Toast bagels (if desired) and serve!
- Top each bagel half with 2 slices of bacon, a poached egg and a generous splatter of hollandaise-style sauce
Pillars of Edibility Rating
Confused on what’s going on in this section? Find out more here.
Taste: 4/5. This recipe makes for a satisfying eggs Benedict, but isn’t quite as rich as making it the longer more traditional way.
Easiness: 3/5. Even though we simplified the standard eggs Benedict recipe, we think there are still a bit too many steps to follow to make this meal to call it easy.
Affordability: 4/5. This recipe is not very expensive to make, as most egg or bread based meals are. It’s especially cheap when you compare it to eating this meal at a standard brunch restaurant.
Speed: 2/5: This recipe is quite long to make for a breakfast, especially if you’re the type of person who’s groggy in the mornings (though you could make this at any time of the day, really).
Nutrition: 1/5. The bacon in this recipe, as well as the amount of butter in the sauce, means that it’s not especially nutritious.
Tried this recipe? Let us know if you liked it!
How would you improve this recipe?
What kind of recipes would you like us to make next?