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This classic Eggs Benedict recipe features toasted English muffin halves topped with Canadian bacon, poached eggs, and a rich, creamy hollandaise sauce. It’s a simple yet impressive breakfast that’s easy to make at home with just a few basic ingredients.
Featured Comment
“Very good and very easy.”
– Stevie
Why You’ll Love This Recipe
- Simple Hollandaise: No blender needed. Just a bowl, a whisk, and gentle heat.
- Quick and Delicious: Poached eggs, toasted muffins, and rich sauce come together in minutes.
- Easily Doubled: Need two servings? Double the ingredients with no added steps.
There’s something so satisfying about building this Eggs Benedict from the ground up. From the moment the English muffin hits the toaster to that final spoonful of warm hollandaise, every step adds a little excitement. I love how the crispy muffin, salty Canadian bacon, and soft poached egg come together with the rich, creamy sauce to create a dish that feels restaurant-worthy but completely doable at home.
This is one of those recipes that makes you slow down and enjoy the process. It’s simple, but it delivers big flavor and feels like a treat every single time. Whether you’re making it for yourself or sharing with someone else, it’s the kind of breakfast that starts the day off right.
Enjoy your Eggs Benedict with a flavorful single serve side. Try crispy small batch hash browns or small batch smashed potatoes for a hearty addition. For something lighter, a fresh single serve tomato salad or sweet ambrosia for one pairs well with the rich dish.
Ingredients
If you have any ingredients leftover from this single serving eggs benedict recipe, check out our Leftover Ingredients Recipe Finder.
- Canadian Bacon: Use 2 slices. Substitute with regular bacon, ham, or prosciutto if you prefer.
- English Muffin: A traditional choice. You can also use toasted bread or a halved croissant.
For the Hollandaise Sauce For One:
- Egg Yolks: Use only the yolks. Save the whites for recipes like our mini Texas sheet cake or a mini pavlova.
- Lemon Juice: Fresh or bottled both work. Extra juice can be used in a mini lemon cake.
- Butter: Melted salted butter adds richness and flavor.
- Salt: Just a pinch enhances the sauce.
For the Poached Eggs:
- Eggs: Large eggs are best for poaching.
- Vinegar: Apple cider vinegar is preferred, but white or rice vinegar also works. It helps the egg whites set.
Recipe Variations
Customize your Eggs Benedict with these simple and flavorful ideas:
- Smoked Salmon Benedict: Use smoked salmon instead of Canadian bacon for a rich, smoky flavor.
- Spinach Florentine Benedict: Add sautéed spinach under the egg for extra texture and nutrients.
- Cheesy Benedict: Sprinkle sharp cheddar or Swiss cheese over the bacon before adding the egg for a melty finish.
- Avocado Benedict: Spread mashed avocado on the muffin for a creamy, heart-healthy base.
- Spicy Hollandaise Benedict: Stir a pinch of cayenne or a few drops of hot sauce into the hollandaise for heat.
How To Make Eggs Benedict
Make the Hollandaise Sauce:
- Set Up a Double Boiler: Bring 1 inch of water to a boil in a small saucepan. Place a heatproof bowl over the pot, making sure the bottom doesn’t touch the water.
- Whisk Yolks and Lemon Juice: Add egg yolks and lemon juice to the bowl. Whisk until the mixture is light and slightly thickened.
- Cook Gently: Reduce the heat to a simmer. Set the bowl over the pot and whisk constantly to avoid scrambling the eggs.
- Add Butter and Season: Slowly whisk in the melted butter until the sauce is thick and smooth. Stir in a pinch of salt. Leave the bowl over the warm pot (with the heat off) to keep the sauce warm until ready to serve.
Troubleshooting Hollandaise Sauce
Hollandaise is simple but can be finicky. Here’s how to handle common problems:
- Curdled Sauce: Caused by high heat. If the yolks curdle, the sauce can’t be saved – start over.
- Not Fluffy: Whisk more vigorously to incorporate air and lighten the sauce.
- Separated Sauce: Whisk in 1 teaspoon of cold water or heavy cream. You can also use an ice bath and whisk until it smooths out.
- Too Thin: Keep whisking over heat until the sauce thickens.
- Too Thick: Whisk in a little water or lemon juice to loosen and rebalance.
Cook the Canadian Bacon
- Heat the Skillet: Melt a little butter in a skillet over medium-high heat.
- Cook the Bacon: Add 2 slices of Canadian bacon. Cook for 3 minutes, flip, and cook 2 minutes more.
- Keep Warm: Remove from heat and cover to keep warm.
Pro Tip: Start poaching the eggs while the bacon cooks to save time.
Poach the Eggs:
- Heat the Water: Fill a medium saucepan two-thirds full with water. Bring to a boil, add a splash of vinegar, then reduce to a gentle simmer.
- Add the Eggs: Stir the water gently. Crack each egg into a small bowl, then carefully slide it into the water. Keep the water at a gentle simmer.
- Cook the Eggs: Turn off the heat, cover the pan, and let the eggs sit for 3–4 minutes. The whites should be set. If not, return to the water for 1 more minute.
- Drain: Use a slotted spoon to lift the eggs onto a paper towel to remove excess water.
Note: Cooking times may vary slightly based on egg size and your desired level of doneness.
Toast the English Muffin:
- Begin toasting the muffin while the eggs are poaching. Toast until golden brown so it holds up well under the eggs and sauce.
Assemble the Eggs Benedict:
- Start with the Muffin: Place toasted English muffin halves on a plate. Lightly butter or drizzle 2–3 tablespoons of hollandaise sauce over each half for added flavor.
- Add Bacon: Top each half with a slice of cooked Canadian bacon.
- Add Eggs: Gently place a poached egg on top of each slice.
- Top with Sauce: Spoon hollandaise over the eggs until fully covered.
Expert Tips
- Use Vinegar: It helps the egg whites set quickly and hold their shape while poaching.
- Keep Hollandaise Warm: Leave the sauce over the warm water bath with the heat turned off to prevent it from cooling or curdling.
- Top Immediately: Spoon the hollandaise over the eggs right after assembling so the sauce stays smooth and warm.
Frequently Asked Questions
It’s best made fresh, but you can keep it warm over a water bath for up to 30 minutes before serving.
Yes, poach them slightly underdone, then reheat briefly in warm water before serving.
The whites should be fully set, and the yolks should still feel soft when gently touched with a spoon.
More Small Batch 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.
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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 Double Boiler: Fill a small saucepan with 1 inch of water and bring to a boil. Place a heatproof bowl on top, making sure it doesn’t touch the water.
- Whisk Yolks and Lemon Juice: Add egg yolks and lemon juice to the bowl and whisk until the mixture is light and slightly thickened.
- Cook Over Simmering Water: Reduce heat to a gentle simmer, place the bowl over the pan, and whisk constantly.
- Add Butter: Slowly whisk in melted butter until the sauce is thick and smooth.
- Season and Keep Warm: Add a pinch of salt. Turn off the heat but leave the bowl over the warm water until ready to serve.
Cook the Canadian Bacon
- Heat Skillet: Melt ½ tablespoon of butter in a skillet over medium-high heat.
- Cook Bacon: Add 2 slices of Canadian bacon. Cook for 3 minutes, flip, then cook for 2 more minutes.
- Keep Warm: Remove from heat and cover to keep warm.
Poach the Eggs
- Heat Water: Fill a medium saucepan two-thirds full with water. Bring to a boil, add a splash of vinegar, and reduce to a gentle simmer.
- Add Eggs: Stir the water gently. Crack each egg into a small bowl, then slide it into the simmering water.
- Cook Eggs: Turn off the heat, cover, and let sit for 3–4 minutes. The whites should be set. If needed, return the egg to the water for 1 more minute.
- Drain Eggs: Use a slotted spoon to transfer the eggs to a paper towel to drain.Note: Cooking time may vary slightly depending on egg size and preference.
Assemble the Eggs Benedict
- Toast Muffin: Toast the English muffin until golden brown.
- Prepare Base: Place muffin halves on a plate. Butter lightly or drizzle with a little hollandaise, if desired.
- Add Bacon: Top each half with a slice of Canadian bacon.
- Add Eggs: Place a poached egg on top of each slice.
- Top with Sauce: Spoon hollandaise over the eggs and serve immediately.
Notes
- Use Vinegar: It helps the egg whites set quickly and hold their shape while poaching.
- Keep Hollandaise Warm: Leave the sauce over the warm water bath with the heat turned off to prevent it from cooling or curdling.
- Top Immediately: Spoon the hollandaise over the eggs right after assembling so the sauce stays smooth and warm.
- Curdled Sauce: Caused by high heat. If the yolks curdle, the sauce can’t be saved – start over.
- Not Fluffy: Whisk more vigorously to incorporate air and lighten the sauce.
- Separated Sauce: Whisk in 1 teaspoon of cold water or heavy cream. You can also use an ice bath and whisk until it smooths out.
- Too Thin: Keep whisking over heat until the sauce thickens.
- Too Thick: Whisk in a little water or lemon juice to loosen and rebalance.
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.