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eggs benedict with hollandaise sauce and potatoes on a sheet pan

Sheet Pan Eggs Benedict with Crispy Potatoes

The most incredible Eggs Benedict the EASY way! Using one sheet pan takes any stress out of juggling all the components of this classic breakfast, and a simple blender method turns homemade hollandaise sauce into a breeze. Did I mention it comes with crispy seasoned potatoes on the side?
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 396kcal
Author Tiffany



  • 1 pound baby red potatoes cut into ½ inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon dried herbs
  • ½ teaspoon smoked paprika

Hollandaise Sauce

  • 8 tablespoons butter
  • 4 egg yolks
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt

Eggs Benedict

  • 4 English muffins
  • 4 tablespoons butter softened
  • 4 large eggs
  • 2 tablespoons vinegar I used apple cider vinegar
  • 8 slices Canadian bacon


Make the Hollandaise Sauce

  • Melt butter in a small sauce pan over medium-low heat (keep the heat low).
  • Combine egg yolks and lemon juice in a blender and pulse for 30 seconds. Continue to pulse on lowest setting while you very slowly stream in the melted butter.
  • Once butter is completely incorporated, add 1-2 tablespoons water as needed to achieve a nice, pourable consistency. Taste, add salt as needed. Set aside until ready to serve. (Pro tip: make the hollandaise sauce ahead of time.)
  • Preheat oven to 425 degrees. Cover half of a large baking sheet with parchment paper.

Prepare the Eggs

  • Crack one egg at a time over a fine mesh strainer and let the thin liquid strain out. Transfer the egg portion that is left in the strainer to a small bowl or ramekin (one egg per ramekin).

Prepare the Potatoes

  • Combine salt, pepper, dried herbs, and smoked paprika. Toss potatoes with olive oil. Season with spice mixture and toss to coat well.
  • Arrange potatoes in a single layer on the parchment half of the baking sheet. Transfer to preheated oven and bake for 15 minutes while you prepare the eggs.

Poach the Eggs

  • Fill a large stock pot with water (water should be about 4 inches deep). Bring to a boil, then reduce to a low simmer so that there are bubbles forming on the bottom of the pot but not breaking the surface.
  • Stir in vinegar and give the water a good stir to create a whirlpool effect/vortex. Immediately slide one egg into the center of the vortex (try to hold the ramekin as close to the water as you can as you let the egg slide in so it doesn't drop from a height and hit the bottom of the pot).
  • Set a timer for 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat process with remaining eggs. (See notes for time saving tips and alternate method)

English Muffins and Canadian Bacon

  • When your potatoes have cooked for 15 minutes, take the pan out of the oven. Butter your english muffin halves and place them buttered side down on the empty half of the pan. Add your Canadian bacon slices to this half of the pan as well in a single layer (I like to spritz their portion of the pan with a bit of nonstick spray before adding them to the pan).
  • Return to the oven for 3-5 minutes longer until Canadian bacon and muffins begin to brown around the edges.

Assemble and Serve

  • Turn your English muffins over and top with two slices of Canadian bacon, followed by a poached egg and a hearty drizzle of hollandaise sauce. Serve immediately with the crispy potatoes.


English muffins: Use your favorite, I especially love sourdough!
Poaching the eggs: the water vortex is key to creating beautifully shaped poached eggs, however it does require more time to get all of the eggs poached. Here are my best tips for reducing time for the egg portion of the recipe:
  • I've found that I can poach two eggs at a time if I let the first egg cook for about a minute before I swirl the water again and add a second egg to the center of the pot. This reduces the cook time for the eggs, but be sure to watch the timer and keep track of which egg has been in longer and needs to be removed first. 
  • If you would like to poach all of the eggs at the same time, skip the water vortex step completely and simply add all of your eggs to the pot (try to keep them in their own area of the pot so they aren't touching). This method cuts down on prep time, however your eggs may not be as perfectly shaped and will have some egg white wisps you may want to trim off before serving. 


Calories: 396kcal | Carbohydrates: 48g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 840mg | Potassium: 741mg | Fiber: 4g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 3mg