Food & Cooking Recipes Breakfast & Brunch Recipes Easy Eggs Benedict 3.3 (91) Close Credit: Chris Simpson Prep Time: 25 mins Total Time: 35 mins Servings: 4 This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe. Directions Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water. Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side. Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne. Variations Caramelized TomatoSeason 1/2-inch-thick tomato slices with salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet and cook tomatoes with a few thyme sprigs, flipping once, about 4 minutes a side. Use in place of, or with, Canadian bacon.Crab SaladIn place of the Canadian bacon, combine 8 ounces chopped crabmeat, 2 tablespoons mayonnaise, and a squeeze of lemon juice and mix until combined.Gluten-Free Replace the English muffins with roasted portobello mushrooms: Preheat oven to 425°. Brush both sides of 8 medium mushrooms, stems removed, with olive oil. Arrange, gill-sides down, on a parchment-lined baking sheet; season with salt and pepper. Roast, flipping once, until tender, about 25 minutes.