Air Fryer Eggs Benedict Recipe (Easy, 25 Minutes)

Make restaurant-quality air fryer eggs Benedict at home in 25 minutes. Your air fryer toasts the English muffins, warms the Canadian bacon and poaches the eggs, while a blender hollandaise comes together in about 60 seconds.

Why you’ll love this: No boiling water. No swirling vinegar. No double boiler. The air fryer handles the English muffins, the Canadian bacon and the poached eggs, so this is the eggs Benedict you’ll actually make on a random Saturday morning.

I’ll be honest: eggs Benedict used to intimidate me. Three components all need to be hot at the same moment, and one of them, the poached egg, feels like it needs culinary school. I avoided making it at home for years.

Then I started poaching eggs in my air fryer, and it changed everything. You crack an egg into a greased ramekin with a little water, set the air fryer and walk away. About 5 minutes later you have a tender, perfectly round egg with a runny yolk.

Pair that with toasted English muffins and warm Canadian bacon from the same air fryer, add a 60-second blender hollandaise, and you have eggs Benedict in the air fryer on the table in under 30 minutes.

Below is everything I’ve learned from making this dozens of times: the exact time for every yolk style, how to rescue a broken hollandaise, how to reheat leftovers, and six variations to try once you’ve mastered the classic.

Looking for more easy air fryer breakfast recipes? Try my Breakfast Potatoes in the Air Fryer, Air Fryer Breakfast Casserole, Air Fryer Scrambled Eggs and Air Fryer Cheesy Breakfast Tacos.

What You Need

• Eggs: Large eggs at room temperature cook the most evenly.
• English muffins: Split and toasted, they stay crisp under the hollandaise.
• Canadian bacon: The classic choice. It’s already cooked, so it just needs warming.
• Nonstick cooking spray: Coat the ramekins well so the eggs slide right out.
• Water: A tablespoon in each ramekin steams the egg so the whites stay tender.
• Egg yolks: The base of the hollandaise.
• Unsalted butter: Melted until very hot, it thickens the sauce.
• Fresh lemon juice: Adds brightness to balance the rich butter.
• Cayenne pepper: A pinch of gentle heat, traditional in hollandaise.
• Salt: Add to taste at the end.
• To garnish: Fresh chives, smoked paprika and cracked black pepper.

Equipment You Need

• Air fryer: Any basket or oven-style air fryer works. These times were tested in a standard basket-style model. Oven-style models with multiple racks can cook the muffins, bacon and eggs at the same time.
• 4 oz oven-safe ramekins: One per egg. This size shapes the egg into a neat round without overflowing. Silicone egg cups or small oven-safe glass bowls also work. Don’t use plastic.
• Blender or food processor: For the hollandaise.

How to Make Air Fryer Eggs Benedict

Step 1: Make the hollandaise. Melt ½ cup butter until very hot and almost bubbling. Add 3 egg yolks, 1 tablespoon lemon juice, a pinch of cayenne and a small pinch of salt to a blender. Blend for 30 seconds until pale and frothy. With the blender running on low, slowly drizzle in the hot butter in a thin, steady stream until the sauce thickens. Taste and adjust the seasoning, then leave it in the blender with the lid on to stay warm.

Pro tip: The butter must be genuinely hot. Its heat gently cooks the yolks and thickens the sauce. Warm butter gives you a thin, runny hollandaise.

Step 2: Toast the muffins and warm the bacon. Preheat the air fryer to 400°F (200°C). Place the split English muffins cut-side up in the basket with the Canadian bacon. Air fry for 2–3 minutes, until the muffins are golden at the edges and the bacon is hot. Keep warm under loose foil or in a 200°F (95°C) oven.

Step 3: Poach the eggs. Spray four 4 oz ramekins generously with cooking spray and add 1 tablespoon of water to each. Crack one egg into each ramekin and set them in the basket. Air fry at 360°F (180°C) for 4½–5 minutes for a classic runny yolk, or see the doneness guide below.

Careful: The ramekins come out very hot and stay hot. Always use oven mitts.

Step 4: Assemble. Place a muffin half on each plate, cut side up, and top with Canadian bacon. Run a small silicone spatula around each ramekin and slide the egg onto the bacon. Spoon 2–3 tablespoons of hollandaise over each egg, then sprinkle with chives and a pinch of paprika. Serve right away.m time first on your first batch — you can always add more time, but you can’t un-cook a yolk.

Air Fryer Poached Egg Doneness Guide

Yolk style	Time at 360°F (180°C)	What to expect
Very runny	4 minutes	Whites just set, yolk fully liquid
Runny (classic)	4½–5 minutes	Whites set, yolk warm and flowing. The traditional Benedict style
Jammy	5½–6 minutes	Yolk partly set and creamy in the center
Fully set	7–8 minutes	Yolk firm all the way through

Every air fryer runs a little differently. Check at the shortest time on your first batch. You can always add time, but you can’t un-cook a yolk.

The Hollandaise: Everything You Need to Know

Why the blender method works: Traditional hollandaise is whisked over a double boiler, keeping the heat low enough to cook the yolks without scrambling them. The blender skips that step. It emulsifies the yolks and butter instantly, and the heat from the very hot butter gently cooks the yolks. Same result, a fraction of the effort.

How to fix a broken hollandaise: A broken sauce looks greasy and curdled. It happens when the butter goes in too fast or isn’t hot enough. Add 1 teaspoon of warm water to a clean blender, then pour the broken sauce in with the blender running, drop by drop at first and then in a thin stream. The water helps it come back together.

How to fix a thin hollandaise: Pour it back into the blender, melt 2 more tablespoons of butter until very hot, and drizzle it in with the blender running.

Holding hollandaise: It’s best fresh, but you can hold it for up to 30 minutes. Keep it in the blender with the lid on, or in a heat-safe bowl over barely simmering water, stirring now and then. Don’t refrigerate and reheat it; it will almost certainly break.

Eggs Benedict Variations

Variation	Swap	Notes
Eggs Florentine	Wilted spinach instead of Canadian bacon	Sauté spinach in butter with a pinch of nutmeg. Press out the liquid before layering
Smoked Salmon Benedict	Smoked salmon instead of Canadian bacon	Layer it cold on the warm muffin
Avocado Benedict	Sliced avocado under the egg	A squeeze of lemon keeps it from browning
Crab Cake Benedict	A mini crab cake instead of Canadian bacon	Air fry the crab cake at 370°F (190°C) for 8 minutes first
Turkey & Brie Benedict	Turkey and thin-sliced brie instead of hollandaise	Melt the brie on the turkey for the last 30 seconds in the air fryer
Gluten-free	Gluten-free English muffins	They toast well in the air fryer

Tips for Perfect Results

• Use room-temperature eggs. The whites set faster, so the yolk is less likely to overcook.
• Don’t skip the water in the ramekin. It steams the egg from below and keeps the bottom of the white from turning rubbery.
• Cook in batches if needed. Most basket air fryers fit 2–3 ramekins. Don’t let them touch, or they’ll cook unevenly.
• Make the hollandaise first. It holds while you cook everything else, so it’s ready to pour the moment the eggs come out.
• Build the plates before the eggs finish. Have the muffins and bacon plated, because the eggs start cooling within about a minute.
• Loosen the edges. Run a small silicone spatula around the ramekin, and the egg will slide out with a light nudge.

Make Ahead & Storage

Make ahead: Toast the muffins and warm the bacon up to 20 minutes before serving, and keep them in a 200°F (95°C) oven. Make the hollandaise up to 30 minutes ahead and hold it as described above. Poach the eggs just before serving.

Storage: Store the muffins, bacon and eggs separately in airtight containers in the refrigerator for up to 2 days. Don’t store leftover hollandaise; make a fresh batch.

How to Reheat Eggs Benedict in the Air Fryer

Reheat the parts separately, not the assembled stack. Heated together, the muffin turns soggy and the yolk overcooks before the bacon is warm.

• Muffins and bacon: Air fry at 350°F (175°C) for 2 minutes.
• Poached eggs: Warm them in a bowl of hot water for 3 minutes. Skip the microwave, which turns them rubbery.
• Hollandaise: Blend a fresh batch. Leftover hollandaise rarely reheats well.
• Assemble and serve right away.

What to Serve with Air Fryer Eggs Benedict

• Air Fryer Breakfast Potatoes
• Bob Evans Candied Bacon
• Air Fryer Breakfast Casserole for a bigger brunch spread
• Fresh fruit salad
• Fresh orange juice or mimosas

Frequently Asked Questions

Can you poach an egg in the air fryer? Yes, and it’s much easier than stovetop poaching. Crack an egg into a greased ramekin with 1 tablespoon of water and air fry at 360°F (180°C) for 4½–5 minutes for a runny yolk. No swirling, no vinegar and no slotted spoon. For more, see my full guide to air fryer poached eggs.

Can you reheat eggs Benedict in the air fryer? Yes, but reheat the parts separately. Air fry the muffins and Canadian bacon at 350°F (175°C) for 2 minutes, warm the eggs in hot water for 3 minutes, and make fresh hollandaise. Then assemble.

What size ramekins do I need? 4 oz oven-safe ramekins work best. They shape the egg neatly, and 2–3 fit in a standard basket. Don’t use anything larger than 6 oz, or the egg spreads too thin.

Can I use plastic ramekins in the air fryer? No. Plastic can soften or melt at air fryer temperatures. Use oven-safe ceramic, glass, silicone or metal instead.

Do I need vinegar in the water? No. On the stovetop, vinegar helps the whites hold together in the water. In the air fryer, the ramekin keeps the egg’s shape, so plain water works perfectly.

Why did my egg stick to the ramekin? It needed more cooking spray. Coat the sides and bottom thoroughly before adding the water and egg, and loosen the edges with a silicone spatula before sliding it out.

Can I make eggs Benedict for a crowd? Yes, in batches. Make the hollandaise first, toast the muffins and bacon in batches and hold them in a 200°F (95°C) oven, then poach 2–3 eggs at a time and assemble as they come out. For 6 or more people, set up a build-your-own brunch bar.

What’s the difference between Canadian bacon and regular bacon? Canadian bacon is cured, precooked pork loin. It’s much leaner and milder than regular bacon, which is why it’s the classic choice here. Regular bacon works too but adds more fat and smoke.

Can I use store-bought hollandaise? Yes. A packet mix works in a pinch for a quick weekday brunch. Add a squeeze of lemon to brighten it.

More Easy Air Fryer Egg Recipes

• Air Fryer Poached Eggs
• Air Fryer Scrambled Eggs
• Air Fryer Fried Eggs
• Air Fryer Baked Eggs
• Air Fryer Hard Boiled Eggs
• Air Fryer Chorizo Egg Muffins
• Air Fryer Breakfast Egg Rolls

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