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Classic Eggs Benedict
with English muffin / pear and spinach salad

Active: 40 minTotal: 40 min

We have featured variations on Eggs Benedict in the past, but never the classic. With English muffins, Canadian bacon, and poached eggs, there's a reason this is a brunch favorite.
Smarts: For tips on how to get perfectly poached eggs, check out this video.

Tags

Ingredients

Servings:
4
Metric
Classic Eggs Benedict:
  • Eggs - 8
  • English muffins - 4, halved
  • Vinegar, red or white wine - 2 tsp
  • Canadian bacon - 8 slices (sub deli ham)
  • Butter - 2 Tbsp
Pear and Spinach Salad:
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 2 1/2 Tbsp
  • Pears - 1, diced
  • Baby spinach - 6 oz (sub any salad greens)
  • Sunflower seeds - 2 Tbsp (sub pepitas or chopped pecans)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make vinaigrette - (If prepping right before cooking, get water for eggs heating before continuing with prep.) Whisk together mustard, honey, and apple cider vinegar. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer the eggs to hot water quickly so that they cook evenly.)
  3. English muffins / Pears - If not already sliced in half, slice English muffins. Dice pears.

Make

  1. Fill a large saute pan with water. Add red or white wine vinegar and some salt. Place over high heat until it begins to boil.
  2. Line a plate with paper towels and set it near the stovetop.
  3. While water is coming to a boil, pour vinaigrette into the bottom of a large mixing bowl. Top with pears, spinach, and sunflower seeds. (Wait to toss salad until right before serving.)
  4. When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip each egg into the simmering water so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; remove one of the eggs and test it if needed). Use a slotted spoon to move cooked eggs to paper towel-lined plate.
  5. While eggs are poaching, heat a frying pan over medium-high heat. Sear Canadian bacon on both sides until golden brown, ~3 minutes total.
  6. Toast English muffins.
  7. Assemble Eggs Benedict by spreading English muffin halves with butter and topping them with Canadian bacon and then eggs.
  8. Season Eggs Benedict with some salt and pepper.Toss salad and enjoy on the side.

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Reviews

This meal has 4 reviews

Amazing!! My husband was super sceptical, and then gave me a high 5 at the end because it was so good. I used arugula because Cooksmarts has given me an arugula addiction.

By: Chris
Posted: Nov 27, 2019
Diet: Original

I've never poached eggs, but it was so easy! The salad was a surprise too. The sweetness of the pears really complimented the saltiness of the eggs and bacon. Will make this again

By: David
Posted: Nov 25, 2019
Diet: Original

We loved it. Super quick, easy and flavorful. Our Trader Joe’s must have had big leeks, though, because one was for sure enough. But we will be making this again, especially for a weekend breakfast or brunch.

By: Stephanie
Posted: Nov 21, 2019
Diet: Paleo

Simple and delicious, and the whole family enjoyed it.

By: Allison
Posted: Nov 21, 2019
Diet: Original