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This Eggs Benedict for one recipe is a classic breakfast made easy. A toasted English muffin is topped with savory Canadian bacon, perfectly poached eggs, and a rich, homemade hollandaise sauce. With simple steps and no blender needed for the sauce, you’ll get a smooth, velvety hollandaise every time. Whether you’re making it for a special occasion or just treating yourself, this recipe delivers restaurant-quality results at home.
Enjoy your Eggs Benedict with a delicious single serve side dish to round out the meal. Try crispy small batch hash browns or savory small batch smashed potatoes for a hearty option. A fresh single serve tomato salad adds a light, refreshing contrast, while sweet and fruity ambrosia for one balances the rich flavors perfectly.
Why You’ll Love This Recipe
- Easy Hollandaise: No blender needed! This classic whisk-over-heat method is simple and delivers a silky, rich sauce.
- Quick and Flavorful: Poached eggs, toasted muffins, and homemade hollandaise come together fast—no complicated steps.
- Doubles Well (Eggs Benedict for Two): Need an extra serving? Simply double the ingredients to make two portions.
Eggs Benedict is a classic breakfast dish made with a toasted English muffin, Canadian bacon or ham, a perfectly poached egg, and a generous drizzle of creamy hollandaise sauce. Every bite combines crisp, buttery bread, savory meat, a soft, runny egg yolk, and a rich, velvety sauce. Our version keeps things simple with an easy-to-make hollandaise and step-by-step instructions to help you get the perfect poached eggs every time.
Ingredients
If you have any ingredients leftover from this single serving Eggs Benedict recipe, check out our Leftover Ingredients Recipe Finder.
- Canadian bacon: This recipe uses two slices of Canadian bacon, but you can substitute it with bacon, ham, or prosciutto based on your preference.
- English muffin: An English muffin is traditional, but toasted bread or a halved croissant are excellent alternatives.
For the Hollandaise Sauce For One:
- Egg yolks: Use only the yolks for the sauce. Save the whites for other recipes like our Mini Texas Sheet Cake or a Mini Pavlova.
- Lemon juice: Fresh or bottled lemon juice both work well. Use any extra in recipes like a Mini Lemon Cake.
- Butter: Melted, salted butter adds richness and enhances the flavor of the sauce.
- Salt: A small pinch brings out the flavors in the hollandaise.
For the Poached Eggs:
- Eggs: Large eggs work best for poaching.
- Vinegar: Apple cider vinegar is my top choice, but white or rice vinegar also work. Vinegar helps the egg whites set during poaching.
Recipe Variations
Try these creative twists to enjoy Eggs Benedict in different ways:
- Smoked Salmon Benedict: Replace Canadian bacon with smoked salmon for a rich, smoky flavor that pairs beautifully with hollandaise.
- Spinach Florentine Benedict: Add a layer of sautéed spinach under the egg for an earthy flavor, added texture, and a boost of nutrients.
- Cheesy Benedict: Sprinkle cheese, like sharp cheddar or Swiss, over the Canadian bacon before adding the egg. The melted cheese adds a creamy, indulgent touch.
- Avocado Benedict: Spread mashed avocado on the muffin before adding the egg for a buttery, heart-friendly twist.
- Spicy Hollandaise Benedict: Add cayenne pepper or hot sauce to the hollandaise for a flavorful kick.
How To Make Eggs Benedict
Make the Hollandaise Sauce:
- Set Up a Double Boiler: Use a small saucepan (I use a 1-quart size) and a heatproof glass or stainless steel bowl that fits snugly on top. Add about 1 inch of water to the saucepan and bring it to a boil. This creates a double boiler setup.
- Whisk the Egg Yolks and Lemon Juice: Place the egg yolks and lemon juice in the bowl. Whisk vigorously with a balloon whisk to introduce air and create a light, fluffy base for the sauce.
- Cook Over Simmering Water: Reduce the heat to maintain a gentle simmer. Place the bowl on top of the saucepan, ensuring the bottom doesn’t touch the water to prevent the eggs from scrambling. Whisk constantly to keep the mixture moving.
- Add the Butter: Slowly pour in the melted butter while whisking continuously. This helps the sauce emulsify and prevents splitting. The sauce should become thick, smooth, and glossy, with a consistency that coats the back of a spoon.
Season with a pinch of salt to taste. To keep the sauce warm, turn off the heat but leave the bowl over the saucepan until ready to serve.
Cook the Canadian Bacon
- Heat the Skillet: Melt a small amount of butter in a skillet over medium-high heat.
- Cook the Bacon: Add two slices of Canadian bacon. Cook for 3 minutes on one side, then flip and cook for 2 more minutes.
- Keep Warm: Remove from the heat and cover to keep warm.
Pro Tip: While cooking the bacon, start heating water for the poached eggs.
Poach the Eggs:
- Prepare the Water: Fill a medium saucepan about two-thirds full with water and bring it to a boil. Add vinegar, then lower the heat until the water is gently simmering.et the water return to a boil. Reduce the heat until the water is at a gentle simmer.
- Stir and Add Eggs: Stir the water gently in a circular motion. Crack each egg into a small bowl, then carefully slide one egg at a time into the simmering water. Keep the water at a gentle simmer to maintain the eggs’ shape.
- Cook the Eggs: Turn off the heat, cover the saucepan, and let the eggs sit for 3–4 minutes. Check for doneness by lifting an egg with a slotted spoon—the whites should be firm. If needed, return the egg to the water for another minute.
- Remove and Drain: Lift the eggs out with a slotted spoon and place them on a paper towel to drain excess water, preventing sogginess.
Note: Cooking times may vary slightly based on egg size and your desired level of doneness.
Toast the English Muffin:
- Toast the Muffin: Start toasting the English muffin as soon as the eggs begin poaching. Toast it to a golden brown to ensure it stays sturdy under the hollandaise and poached eggs.
Assemble the Eggs Benedict:
- Prepare the Muffin: Place the toasted English muffin halves on a plate. Optionally, butter them lightly or drizzle 2–3 tablespoons of hollandaise sauce over each half for added flavor.
- Add the Bacon: Lay a slice of cooked Canadian bacon on each muffin half.
- Top with Poached Eggs: Gently place a poached egg on top of the bacon on each muffin half.
- Finish with Hollandaise: Spoon hollandaise sauce generously over the eggs, ensuring they’re fully covered.
Expert Tips
- Vinegar for Poaching Eggs: Always add vinegar to the poaching water. It helps the egg whites set quickly and keeps their shape.
- Keeping Hollandaise Warm: Keep the hollandaise sauce warm by leaving it over the water bath used to prepare it. Make sure the stove is turned off to avoid overheating.
- Topping with Hollandaise: Spoon the hollandaise sauce over the eggs immediately after assembling the Eggs Benedict. Waiting too long can cause the sauce to cool and lose its smooth texture.
How To Fix Common Hollandaise Sauce Problems
Hollandaise sauce is simple to make but can sometimes be temperamental. Here are common issues and solutions to help you achieve a smooth, velvety sauce:
- Curdled Sauce: High heat can cause the yolks to curdle, resulting in a grainy texture. Unfortunately, curdled sauce can’t be fixed, so it’s best to start over.
- Lack of Fluffiness: If the sauce isn’t fluffy, you may not be whisking vigorously enough. Increase your whisking speed to incorporate more air.
- Separated Sauce: If the sauce starts to separate, whisk in 1 teaspoon of cold water or heavy cream. Alternatively, place the bowl over an ice bath and whisk until it comes back together.
- Thin Sauce: A runny sauce likely hasn’t cooked long enough. Continue whisking over heat until it thickens.
- Thick Sauce: If the sauce is too thick, whisk in a small amount of water or lemon juice to thin it out and stabilize the emulsion.
Frequently Asked Questions
Yes, but it’s best served fresh. If needed, keep it warm over a saucepan of warm (but turned-off) water and stir occasionally.
Yes, you can poach eggs ahead of time. After poaching, transfer them to an ice water bath to stop the cooking process. Store the eggs in a container of cold water in the refrigerator for up to two days. When ready to serve, reheat them in hot (not boiling) water for about 30–60 seconds, just until warmed through.
Vinegar helps the egg whites set quickly, keeping the poached eggs neat and well-formed.
Yes. To make Eggs Benedict for two, simply double all the ingredients to make two servings.
More Small Batch and Single Serving Breakfast Ideas
Start your day with these easy and delicious breakfast recipes for one, perfectly portioned for one or two:
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:
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Eggs Benedict For One
Ingredients
For the Hollandaise sauce
- 2 large egg yolks
- ½ teaspoon lemon juice
- 3 tablespoons salted butter -melted
- pinch salt
For the Eggs Benedict
- ½ tablespoon butter
- 2 slices Canadian bacon
- 1 teaspoon apple cider vinegar or white vinegar
- 2 large eggs
- 1 English muffin -sliced in half
Instructions
Make the Hollandaise Sauce
- Set Up a Double Boiler: Use a small saucepan (I use a 1-quart size) and a heatproof glass or stainless steel bowl that fits snugly on top. Add about 1 inch of water to the saucepan and bring it to a boil. This creates a double boiler setup.
- Whisk the Egg Yolks and Lemon Juice: Place the egg yolks and lemon juice in the bowl. Whisk vigorously with a balloon whisk to introduce air and create a light, fluffy base for the sauce.
- Cook Over Simmering Water: Reduce the heat to maintain a gentle simmer. Place the bowl on top of the saucepan, ensuring the bottom doesn’t touch the water to prevent the eggs from scrambling. Whisk constantly to keep the mixture moving.
- Add the Butter: Slowly pour in the melted butter while whisking continuously. This helps the sauce emulsify and prevents splitting. The sauce should become thick, smooth, and glossy, with a consistency that coats the back of a spoon.
- Season with a pinch of salt to taste. To keep the sauce warm, turn off the heat but leave the bowl over the saucepan until ready to serve.
Cook the Canadian bacon
- Heat the Skillet: Melt ½ tablespoon of butter in a skillet over medium-high heat.
- Cook the Bacon: Add two slices of Canadian bacon. Cook for 3 minutes on one side, then flip and cook for 2 more minutes.
- Keep Warm: Remove from the heat and cover to keep warm.
Poach the eggs
- Prepare the Water: Fill a medium saucepan about two-thirds full with water and bring it to a boil. Add vinegar, then lower the heat until the water is gently simmering.
- Stir and Add Eggs: Stir the water gently in a circular motion. Crack each egg into a small bowl, then carefully slide one egg at a time into the simmering water. Keep the water at a gentle simmer to maintain the eggs' shape.
- Cook the Eggs: Turn off the heat, cover the saucepan, and let the eggs sit for 3–4 minutes. Check for doneness by lifting an egg with a slotted spoon—the whites should be firm. If needed, return the egg to the water for another minute.
- Remove and Drain: Lift the eggs out with a slotted spoon and place them on a paper towel to drain excess water, preventing sogginess.Note: Cooking times may vary slightly based on egg size and your desired level of doneness.
To Assemble
- Toast the Muffin: Toast the English muffin to a golden brown to ensure it stays sturdy under the hollandaise and poached eggs.
- Prepare the Muffin: Place the toasted English muffin halves on a plate. Optionally, butter them lightly or drizzle 2–3 tablespoons of hollandaise sauce over each half for added flavor.
- Add the Bacon: Lay a slice of cooked Canadian bacon on each muffin half.
- Top with Poached Eggs: Gently place a poached egg on top of the bacon on each muffin half.
- Finish with Hollandaise: Spoon hollandaise sauce generously over the eggs, ensuring they're fully covered.
Notes
-
- Vinegar for Poaching Eggs: Always add vinegar to the poaching water. It helps the egg whites set quickly and keeps their shape.
-
- Keeping Hollandaise Warm: Keep the hollandaise sauce warm by leaving it over the water bath used to prepare it. Make sure the stove is turned off to avoid overheating.
-
- Topping with Hollandaise: Spoon the hollandaise sauce over the eggs immediately after assembling the Eggs Benedict. Waiting too long can cause the sauce to cool and lose its smooth texture.
- Curdled Sauce: High heat can cause the yolks to curdle, resulting in a grainy texture. Unfortunately, curdled sauce can’t be fixed, so it’s best to start over.
- Lack of Fluffiness: If the sauce isn’t fluffy, you may not be whisking vigorously enough. Increase your whisking speed to incorporate more air.
- Separated Sauce: If the sauce starts to separate, whisk in 1 teaspoon of cold water or heavy cream. Alternatively, place the bowl over an ice bath and whisk until it comes back together.
- Thin Sauce: A runny sauce likely hasn’t cooked long enough. Continue whisking over heat until it thickens.
- Thick Sauce: If the sauce is too thick, whisk in a small amount of water or lemon juice to thin it out and stabilize the emulsion.
Nutrition
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.
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!
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.
I’m so happy you enjoyed it. Thank you so much for your feedback.
Great! Worked perfect, thanks
I enjoy your site. Being single & a senior cooking for one used to be a challenge. Thanks
I’m so happy you are finding our recipes helpful.
Perfect!
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.
How much vinegar in the water?
1 teaspoon of vinegar.