Bring the ultimate brunch dish to your kitchen with this Air Fryer Eggs Benedict! Featuring perfectly poached eggs, crispy peameal bacon, toasted English muffins, and a rich, velvety homemade Hollandaise sauce, this recipe simplifies a gourmet meal by using the air fryer.
Whether it’s a lazy weekend or a special celebration, this dish will surely impress your guests — or just treat yourself.
Why You’ll Love This Recipe
Brunch Perfection: A restaurant-quality dish that’s easy to make at home.
Time-Saving Technique: Air fryer poached eggs come out surprisingly perfect.
Creamy Hollandaise: The homemade sauce is rich, buttery, and bright.
Hearty & Satisfying: Toasted muffins and savory peameal bacon keep you full.
Crowd-Pleaser: Elegant and comforting — perfect for holidays or entertaining.
What You’ll Need (Ingredient Highlights)
For the Hollandaise Sauce:
Heavy Cream – Adds richness and a silky texture.
Egg Yolks – The base for the creamy emulsified sauce.
Lemon Juice – Cuts through the richness for balance.
Dijon Mustard (optional) – Enhances the depth of flavor.
Cayenne Pepper (optional) – Adds a subtle kick.
Unsalted Butter – Melted and whisked in for a classic buttery finish.
Salt & Pepper – Season to taste.
For the Eggs Benedict:
Large Eggs – Poached in the air fryer using ramekins.
English Muffins – Sliced and toasted to a golden crunch.
Peameal Bacon – Canadian-style back bacon, air-fried for a crispy edge.
Pro Tips Before You Start
Use a double boiler method for controlled heat while making Hollandaise.
Don’t skip whisking — constant motion keeps the sauce smooth and prevents scrambling.
Crack eggs into ramekins gently to keep yolks intact.
Preheat the air fryer slightly for consistent egg poaching results.
Keep sauce warm by covering it while you prep the other components.
How to Make Air Fryer Eggs Benedict
Step 1: Make the Hollandaise Sauce
Fill a saucepan with 1 inch of water and set a heat-safe bowl over it without touching the water.
Bring to a simmer.
Add heavy cream, egg yolks, lemon juice, Dijon mustard (if using), and cayenne to the bowl.
Whisk constantly over heat until the mixture thickens slightly and reaches 160°F, about 5–7 minutes.
Reduce heat to low, and slowly whisk in the melted butter until the sauce is smooth and emulsified.
Remove from heat, season with salt and pepper, and cover to keep warm.
Step 2: Air Fry the Poached Eggs
Lightly spray four ramekins with oil or cooking spray.
Crack one egg into each ramekin.
Place the ramekins in the air fryer basket and cook at 400°F for 5 minutes.
Remove carefully and set aside.
Step 3: Toast the Muffins & Cook Bacon
While the eggs cook, place peameal bacon slices in the air fryer and cook at 400°F for 8 minutes, flipping halfway through.
Toast the English muffins using a toaster or broiler until lightly golden.
Step 4: Assemble the Eggs Benedict
Place a slice of peameal bacon on each toasted muffin half.
Gently remove poached eggs from ramekins and set on top.
Season with salt and pepper.
Spoon warm Hollandaise sauce generously over each stack.
Garnish with chopped parsley or dill if desired.
What to Serve It With
Fresh fruit salad – Brightens the plate with natural sweetness.
Crispy hash browns – A classic brunch pairing.
Green salad with vinaigrette – Cuts through the richness.
Mimosas or sparkling water – Refreshing brunch beverage.
Roasted asparagus or tomatoes – Elegant vegetable sides.
Variations / Substitutions
Swap the bacon: Use ham, smoked salmon, or sautéed spinach for variety.
Use whole wheat muffins for a healthier base.
Dairy-free version: Substitute dairy-free butter and cream.
Make it spicy: Add sriracha or hot sauce to the Hollandaise.
Add cheese: A thin slice of Swiss or Havarti adds a melty twist.
Storage & Leftovers
Hollandaise sauce is best fresh but can be stored for 1 day in the fridge and reheated gently.
Poached eggs are best made fresh but can be made a few hours ahead and kept in warm water.
Assembled Eggs Benedict should be eaten immediately for best texture.
Unassembled parts can be stored separately for up to 2 days.
Don’t freeze — the sauce and eggs don’t freeze well.
FAQs
Can I use regular bacon instead of peameal?
Yes, feel free to use crispy streaky bacon or even ham.
Is Dijon mustard necessary for the Hollandaise?
No, but it adds depth and a subtle tang. You can omit it if you prefer.
Can I make Hollandaise in a blender?
Yes, you can blend the egg yolks and slowly add hot melted butter to create an emulsified sauce.
How do I know when the Hollandaise is done?
It should coat the back of a spoon and reach 160°F (71°C).
What’s the best way to reheat Hollandaise?
Gently reheat over low heat or in a double boiler while whisking.
Can I prep the eggs the night before?
You can poach and store them in water in the fridge, but it’s best to cook fresh for ideal texture.
Is this recipe gluten-free?
Use gluten-free English muffins to make it fully gluten-free.
Final Thoughts
This Air Fryer Eggs Benedict with homemade Hollandaise sauce brings elegance to your breakfast table without the fuss.
With creamy sauce, tender poached eggs, and crisp bacon layered on toasty muffins, it’s the brunch recipe you’ll reach for again and again.
Air fryer magic makes it easy — and your guests will think you spent hours perfecting it.
