Eggs Benedict For One
This classic Eggs Benedict recipe features toasted English muffin halves topped with Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce.
Servings: 1 serving
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
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
