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Eggs Benedict, a staple in American breakfast and brunch menus, is surprisingly simple to make at home, even for one! This single serving recipe brings you the classic combination of a toasted English muffin, Canadian bacon, a perfectly poached egg, and a rich, homemade hollandaise sauce for one. It’s a dish that’s decadent, satisfying, and perfect for a special morning treat.

Enoy your Eggs Benedict with a variety of tasty sides to complete the meal. Pair it with crispy Hash Browns or savory Smashed Potatoes for a heartier meal. A fresh Tomato Salad can add a light, refreshing contrast, while a side of sweet and fruity Ambrosia perfectly complements the rich flavors of the dish.

Why You’ll Love This Eggs Benedict Recipe

  • Perfect Portion: Ideal for a fulfilling single serving without any waste.
  • Hollandaise Made Easy: Ditch the blender! We’re using the classic whisk-over-boiling-water method – surprisingly fuss-free and perfect for creating that silky smooth sauce.
  • Fresh Flavors, Fast: Forget complicated cooking! Poached eggs, toasted muffins, and a quick hollandaise come together in no time.
  • Customize It!: Swap Canadian bacon for smoked salmon or ham, drizzle sriracha on the Hollandaise, add avocado slices – the possibilities are endless!
  • Impress Without Effort: This dish screams “special occasion,” even on a Tuesday. Impress your date, treat yourself to a gourmet morning, or simply celebrate the joy of perfectly poached eggs – all thanks to this easy recipe.
a close up of an eggs benedict smothered in hollandaise sauce.

Eggs Benedict is a beloved breakfast dish consisting of an English muffin split and toasted, topped with Canadian bacon or ham, a poached egg, and smothered in creamy Hollandaise sauce. It’s a harmonious blend of flavors and textures – crispy, creamy, salty, and rich.

Ingredients

If you have any ingredients leftover from this easy Eggs Benedict recipe, check out our Leftover Ingredients Recipe Finder.

  • Canadian bacon: This recipe calls for two slices of Canadian bacon, but feel free to substitute with bacon, ham, or prosciutto according to your preference.
  • English muffin: While an English muffin is traditional, slices of toasted bread or a halved croissant are excellent alternatives.

For a Small Batch of Hollandaise Sauce:

  • Egg yolks: Separate the yolks from the whites. The yolks are crucial for the sauce. Save the egg whites and use them in any of our egg white recipes like Mini Texas Sheet Cake or a Mini Pavlova.
  • Lemon juice: Both fresh and bottled lemon juice work well, so use what you have on hand.
  • Butter: Melted, salted butter is ideal for the sauce. It adds richness and flavor.
  • Salt: Just a pinch to enhance the overall taste.

For the Poached Eggs:

  • Eggs: Large eggs are recommended.
  • Vinegar: Apple cider vinegar is my go-to for poaching eggs, but white or rice vinegar are fine substitutes. Vinegar helps the egg whites set properly.

Recipe Variations

Each of these variations brings a fresh perspective to the beloved Eggs Benedict, allowing you to enjoy this classic dish in new and exciting ways.

  • Smoked Salmon Benedict: Swap out Canadian bacon for smoked salmon. This option brings a luxurious, smoky flavor and pairs wonderfully with the rich hollandaise sauce.
  • Spinach Florentine Benedict: Add a layer of sautéed spinach beneath the egg. This not only adds a fresh, earthy taste but also a nice texture contrast and a boost of nutrients.
  • Cheesy Benedict: Sprinkle your choice of cheese, like sharp cheddar or Swiss, over the Canadian bacon before adding the egg. It melts beautifully, adding a gooey, cheesy element to your dish.
  • Avocado Benedict: Place a layer of creamy, mashed avocado on the muffin before the egg. This adds a rich, buttery flavor and makes for a more substantial, heart-healthy meal.
  • Spicy Hollandaise Benedict: Give your hollandaise sauce a kick by adding a dash of cayenne pepper or a few drops of hot sauce. This variation is perfect for those who enjoy a bit of heat with their meal.
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How To Make Eggs Benedict

These step-by-step photos and instructions help you visualize how to make Eggs Benedict. See the recipe box below for ingredient amounts and full recipe instructions.

Follow these streamlined steps showing how to make hollandaise sauce for one:

  1. Set Up a Double Boiler: Find a small saucepan (I use a 1-quart size) and a heatproof glass or stainless steel bowl that fits snugly on top. Fill the saucepan with about 1 inch of water and bring it to a boil. This setup will act as a double boiler.
  2. Whisk Egg Yolks and Lemon Juice: Place the two egg yolks and lemon juice in the bowl. Start whisking vigorously with a balloon whisk to introduce air and make the sauce light and fluffy.
  3. Cook Over Simmering Water: Turn down the heat so the water is gently simmering. Place the bowl on top of the saucepan, ensuring the bottom of the bowl doesn’t touch the water (to avoid scrambling the eggs). Whisk continuously to keep the eggs moving.
  4. Incorporate the Butter: Gradually add the melted butter, whisking constantly. It’s essential to whisk thoroughly to prevent the sauce from splitting. The balloon whisk is especially effective in incorporating air and achieving a smooth, thick sauce. The final consistency should be glossy and firm enough to coat the back of a spoon.

Finally, season with a pinch of salt, adjusting to your taste. A little cayenne pepper can be added for a spicy kick. Keep the finished sauce warm by setting it over the turned-off water bath; this maintains an ideal temperature.

four steps showing how to make hollandaise sauce.
a small bowl of hollandaise sauce with a spoon over the top of the bowl.

Now, let’s cook the Canadian bacon:

  1. Prepare the Pan: In a small skillet, melt a bit of butter over medium-high heat.
  2. Cook the Bacon: Place two slices of Canadian bacon in the skillet. Cook for 3 minutes on one side, then flip them over and cook for an additional 2 minutes on the other side.
  3. Keep It Warm: Once cooked, remove the bacon from the heat and cover it to retain warmth.

Pro Tip: As you cook the Canadian bacon, it’s a good time to start heating the water for the poached eggs (as detailed in the following step). This helps streamline the cooking process.

two slices of canadian bacon in a small skillet.

Poach the eggs:

  1. Prepare the Water: Fill a medium-sized saucepan two-thirds with water and bring it to a boil. Add vinegar, then let the water return to a boil. Reduce the heat until the water is at a gentle simmer.
  2. Stir and Add Eggs: Gently stir the water in a clockwise direction. Crack each egg into a separate small bowl or cup. Carefully slip one egg at a time into the simmering water. Avoid boiling the water vigorously as it can disrupt the egg’s shape.
  3. Cook the Eggs: Turn off the heat and cover the saucepan. Let the eggs sit for 3-4 minutes. Check the eggs for doneness by lifting one out with a slotted spoon. The whites should be firm. If needed, return the egg to the water for an additional minute.
  4. Remove and Drain Eggs: Once done, use a slotted spoon to lift the eggs out gently. Place them on a paper towel to drain any excess water, preventing your muffin from becoming soggy.

Pro Tip: Cooking times can vary based on the pan size, water amount, desired egg consistency, and altitude. At high altitudes or for firmer yolks, you may need to extend the cooking time slightly.

two photos showing how to poach eggs.

Toast the english muffin:

  • Start Toasting: Begin toasting the English muffin to a golden brown as soon as the eggs start poaching. It’s best to toast it well so it can support the weight of the hollandaise and poached eggs without becoming soggy.

Assemble the Eggs Benedict:

  1. Prepare the Muffin: Place the two toasted English muffin halves on a plate. You can either butter them lightly or drizzle 2-3 tablespoons of the hollandaise sauce over each half for extra flavor.
  2. Add the Bacon: Place a slice of the cooked Canadian bacon on top of each muffin half.
  3. Top with Poached Eggs: Carefully place a poached egg on top of the bacon on each muffin half.
  4. Finish with Hollandaise: Generously ladle more hollandaise sauce over the eggs, ensuring they’re well-covered.
four photos showing how to assemble an eggs benedict.

Troubleshooting Hollandaise Sauce: Tips And Techniques

Hollandaise sauce, while easy to make, can sometimes be tricky. Understanding common issues and knowing how to fix them ensures a smooth, velvety sauce every time.

Common Issues and Solutions:

  1. Curdling from High Heat: If the heat is too intense, egg yolks may curdle, leading to a grainy, lumpy sauce. Unfortunately, once curdled, it’s best to start over as the sauce can’t be fixed.
  2. Lack of Fluffiness: Not whisking vigorously enough can result in a sauce that isn’t fluffy. Increase your whisking speed to incorporate more air.
  3. Preventing Sauce Separation: If the sauce starts to separate, gently whisk in 1 teaspoon of cold water or heavy cream. Alternatively, place the bowl over an ice bath and whisk until smooth.
  4. Thin Sauce: A sauce that’s too runny likely hasn’t cooked long enough. Continue to whisk over heat until it reaches the desired thickness.
  5. Thick Sauce: If the sauce is overly thick, thin it with a small amount of liquid (like water or lemon juice). This will help stabilize the emulsion and achieve the right consistency.

Expert Tips

  • Vinegar for Poaching Eggs: Always add vinegar to the water when poaching eggs. The acid in the vinegar helps the egg whites to set more quickly and maintain their shape.
  • Keeping Hollandaise Warm: To maintain the perfect temperature of your hollandaise sauce while preparing other components, let the sauce sit over the warm water bath used for its preparation. Remember to turn off the stove to prevent overheating.
  • Immediate Topping with Hollandaise: Once your Eggs Benedict assembly is ready, promptly spoon the hollandaise sauce over the eggs. Delaying this step can lead to the sauce cooling down and potentially breaking, affecting its smooth texture.
  • Eggs Florentine Variation: For a twist, try making Eggs Florentine by adding sautéed spinach. While some prefer replacing the Canadian bacon with spinach, adding it alongside the bacon offers a delightful blend of flavors and textures.

Frequently Asked Questions

Can I poach eggs in advance for Eggs Benedict?

Yes, you can poach eggs ahead of time. After poaching, use a slotted spoon to transfer the eggs into an ice water bath, halting the cooking process. You can store them in the fridge in this water bath for up to two days. To reheat, simply place the egg in hot water for about 30 seconds until it’s warmed through.

How do I know when my poached eggs are done?

The whites should be set, and the yolks runny, usually in about 3-4 minutes.

Can I make Hollandaise Sauce in advance?

It’s best made fresh, but you can keep it warm for a short period over a pot of warm water.

Can I use this recipe to make Eggs Benedict for two?

Certainly! To serve two, just double all the ingredients listed in the recipe. It’s a simple adjustment that allows you to share this delightful dish.

What are some substitutes for Canadian bacon in Eggs Benedict?

While Canadian bacon is the classic choice, there are many delicious alternatives:
Sliced bacon
Ham
Smoked salmon (for Eggs Halifax)
Steamed asparagus
Sautéed spinach (for Eggs Florentine)
Lobster
Crab cakes (for Eggs Chesapeake)
Corned beef or Irish bacon (for Irish Benedict)
Slices of avocado and tomatoes (for California Eggs Benedict)
Pork, braised or ground, served on a homemade biscuit (for Eggs Cochon)

Can Eggs Benedict be made gluten-free?

Yes, simply use a gluten-free English muffin or bread.

two eggs benedict with hollandaise sauce over the top on a white plate next to a yellow bowl of blueberries.

Explore More Small Batch and Single Serving Breakfast Ideas

Elevate your morning routine with these delicious and easy-to-make breakfast options, perfect for small servings:

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

For information on the cooking and baking dishes I use in our recipes, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this single serving Eggs Benedict recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Your Cooking For One Source
Because you’re worth it

Eggs Benedict For One

5 from 7 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
Make a luxurious Eggs Benedict for one with this simple recipe! Perfect for a special breakfast, it combines classic flavors with easy steps.

Ingredients 
 

  • 1 English muffin -sliced in half
  • 2 large eggs
  • 1 teaspoon apple cider vinegar or white vinegar
  • ½ tablespoon butter
  • 2 slices Canadian bacon

Hollandaise sauce

  • 2 large egg yolks
  • ½ teaspoon lemon juice
  • 3 tablespoons salted butter -melted
  • pinch salt
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Instructions 

How to make hollandaise sauce

  • Find a small saucepan (I use a 1-quart size) and a heatproof glass or stainless steel bowl that fits snugly on top. Fill the saucepan with about 1 inch of water and bring it to a boil. This setup will act as a double boiler.
  • Place the two egg yolks and lemon juice in the bowl. Start whisking vigorously with a balloon whisk to introduce air and make the sauce light and fluffy.
  • Turn down the heat so the water is gently simmering. Place the bowl on top of the saucepan, ensuring the bottom of the bowl doesn’t touch the water (to avoid scrambling the eggs). Whisk continuously to keep the eggs moving.
  • Gradually add the melted butter, whisking constantly.
    It’s essential to whisk thoroughly to prevent the sauce from splitting. The balloon whisk is especially effective in incorporating air and achieving a smooth, thick sauce. The final consistency should be glossy and firm enough to coat the back of a spoon.
  • Finally, season with a pinch of salt, adjusting to your taste. A little cayenne pepper can be added for a spicy kick. Keep the finished sauce warm by setting it over the turned-off water bath; this maintains an ideal temperature.

Cook the Canadian bacon

  • In a small skillet, melt ½ tablespoon of butter over medium-high heat.
    Place two slices of Canadian bacon in the skillet. Cook for 3 minutes on one side, then flip them over and cook for an additional 2 minutes on the other side.
    Once cooked, remove the bacon from the heat and cover it to retain warmth.

Poach the eggs

  • Fill a medium-sized saucepan two-thirds with water and bring it to a boil. Add vinegar, then let the water return to a boil. Reduce the heat until the water is at a gentle simmer.
  • Gently stir the water in a clockwise direction. Crack each egg into a separate small bowl or cup. Carefully slip one egg at a time into the simmering water. Avoid boiling the water vigorously as it can disrupt the egg's shape.
  • Turn off the heat and cover the saucepan. Let the eggs sit for 3-4 minutes. Check the eggs for doneness by lifting one out with a slotted spoon. The whites should be firm. If needed, return the egg to the water for an additional minute.
  • Once done, use a slotted spoon to lift the eggs out gently. Place them on a paper towel to drain any excess water, preventing your muffin from becoming soggy.
    Pro Tip: Cooking times can vary based on the pan size, water amount, desired egg consistency, and altitude. At high altitudes or for firmer yolks, you may need to extend the cooking time slightly.

To assemble

  • Toast your English muffin until golden brown.
    Place the two toasted English muffin halves on a plate. You can either butter them lightly or drizzle 2-3 tablespoons of the hollandaise sauce over each half for extra flavor.
  • Place a slice of the cooked Canadian bacon on top of each muffin half.
  • Carefully place a poached egg on top of the bacon on each muffin half.
  • Generously ladle more hollandaise sauce over the eggs, ensuring they're well-covered.
    Serve immediately.

Notes

Vinegar for Poaching Eggs: Always add vinegar to the water when poaching eggs. The acid in the vinegar helps the egg whites to set more quickly and maintain their shape.
Keeping Hollandaise Warm: To maintain the perfect temperature of your hollandaise sauce while preparing other components, let the sauce sit over the warm water bath used for its preparation. Remember to turn off the stove to prevent overheating.
Immediate Topping with Hollandaise: Once your Eggs Benedict assembly is ready, promptly spoon the hollandaise sauce over the eggs. Delaying this step can lead to the sauce cooling down and potentially breaking, affecting its smooth texture.
Eggs Florentine Variation: For a twist, try making Eggs Florentine by adding sautéed spinach. While some prefer replacing the Canadian bacon with spinach, adding it alongside the bacon offers a delightful blend of flavors and textures.
 
Troubleshooting Hollandaise Sauce: Tips and Techniques
Common Issues and Solutions:
Curdling from High Heat: If the heat is too intense, egg yolks may curdle, leading to a grainy, lumpy sauce. Unfortunately, once curdled, it’s best to start over as the sauce can’t be fixed.
Lack of Fluffiness: Not whisking vigorously enough can result in a sauce that isn’t fluffy. Increase your whisking speed to incorporate more air.
Preventing Sauce Separation: If the sauce starts to separate, gently whisk in 1 teaspoon of cold water or heavy cream. Alternatively, place the bowl over an ice bath and whisk until smooth.
Thin Sauce: A sauce that’s too runny likely hasn’t cooked long enough. Continue to whisk over heat until it reaches the desired thickness.
Thick Sauce: If the sauce is overly thick, thin it with a small amount of liquid (like water or lemon juice). This will help stabilize the emulsion and achieve the right consistency.

Nutrition

Serving: 1serving, Calories: 778kcal, Carbohydrates: 29g, Protein: 31g, Fat: 60g, Saturated Fat: 32g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 865mg, Sodium: 1001mg, Potassium: 537mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2255IU, Vitamin C: 1mg, Calcium: 146mg, Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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5 from 7 votes (3 ratings without comment)

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10 Comments

  1. Cindy says:

    First time making Hollandaise sauce. Easy and handy having the extra tips and FAQS. My husband doesn’t like “runny” eggs so I scrambled instead of poached. He liked the sauce too, but I didn’t tell him what was in it!

  2. Christopher Simons says:

    I used about twice the amount of lemon. That’s the way I like my Eggs Benedict.
    The amount of Sauce doesn’t look like much at first. Don’t worry it will be plenty. This is a very decadent yet inexpensive and easy dish to make.

    1. Joanie Zisk says:

      I’m so happy you enjoyed it. Thank you so much for your feedback.

  3. Tracy Hooper says:

    Great! Worked perfect, thanks

  4. Lynda says:

    I enjoy your site. Being single & a senior cooking for one used to be a challenge. Thanks

    1. Joanie Zisk says:

      I’m so happy you are finding our recipes helpful.

  5. Care in says:

    Perfect!

  6. Stevie says:

    Very good and very easy. I think I added too much lemon juice but it was delicious. I used regular deli ham also instead of Canadian bacon.

  7. SARAH says:

    How much vinegar in the water?

    1. Joanie Zisk says:

      1 teaspoon of vinegar.