Air Fryer Eggs Benedict

No ratings yet

We're making this classic recipe in the air fryer for a brunch or breakfast that's easy enough for a week day! And it's just as tasty as the original version with poached eggs, Canadian bacon and a creamy hollandaise sauce piled on a toasted English muffin.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Main Course

Cuisine: American

Servings:

Calories: 282kcal

Author: Lori @ I heart Air Frying

Equipment

Ingredients

Hollandaise Sauce Ingredients:

4 egg yolks
1 tablespoon lemon juice fresh is best
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Benedict Ingredients:

3 English muffins cut in half
6 ounces Canadian bacon about 15 slices
6 eggs

Instructions

Hollandaise Sauce Instructions:

Add an inch of water to a medium saucepan and bring to a boil over High heat.
Create a double boiler by carefully placing a glass bowl over the pan of boiling water.
Add the sauce ingredients to the bowl and whisk continuously, until the sauce thickens and reaches 160 degrees F. Set aside.

Benedict Instructions:

Preheat the air fryer to 380 degrees F.
Prepare the ramekins by spritzing with non-stick spray.
Crack one egg in each greased ramekin. Place the ramekins in the air fryer basket and cook at 380 degrees F for 5 minutes. Carefully remove bowls from the basket and remove the eggs from the ramekins using a small spatula or fork. Set aside.
Place the ham slices in the air fryer basket and cook at 400 degrees F for 5 minutes.
While the ham is cooking, toast the muffins. You can do this using the toaster or in the air fryer if you have room.
To assemble, place 1 ounce of ham on a toasted muffin half. Top with a cooked egg and drizzle with Hollandaise sauce. Garnish with parsley if desired.

Notes

You may need to cook in batches depending on the size of your air fryer basket.
Four-ounce ramekin bowls work well for poaching the eggs.
This dish is best served fresh.

Nutrition