Eggs Benedict For One

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.

this Recipe

Accompany 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 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.

Ingredient Notes

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 the 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.

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 on 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.

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.

Poach the eggs:

4. 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.
5. 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.
6. 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.
7. 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.

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:

8. 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.
9. Add the Bacon: Place a slice of the cooked Canadian bacon on top of each muffin half.
10. Top with Poached Eggs: Carefully place a poached egg on top of the bacon on each muffin half.
11. Finish with Hollandaise: Generously ladle more hollandaise sauce over the eggs, ensuring they’re well-covered.

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.

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