Breakfast/ Breakfast for Two

Easy Eggs Benedict Breakfast for Two

Easy Eggs Benedict

This Easy Eggs Benedict recipe is delicious and addicting! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce. The sauce is easily mixed in a blender with no double boiling necessary.

Scroll to the bottom for a full recipe card.

This recipe makes a great breakfast, lunch, dinner, or impressive date night meal for two. Serve it with a side of crispy fried hash browns or American steak fries. You can easily double the recipe for much larger portions.

This dish was first popularized in New York City. To read more about the origins of Eggs Benedict click here.

What are the ingredients of Hollandaise sauce?

Egg yolk

Heavy cream

Cayenne pepper

Salt

Lemon juice

How to make Easy Eggs Benedict:

Split the English muffin in half and toast until browned.

two halves of a toasted english muffin on a plate

At the same time, in a skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.

four slices of Canadian bacon cooking in a pan

Fill a medium saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don’t swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.

two eggs poaching in a pan

How to make blender Hollandaise Sauce:

Melt the butter in a small saucepan until all the butter is melted but don’t overcook.

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In a blender, blend the egg yolk, heavy cream, cayenne pepper, and salt until smooth.  Click for a blender.

egg yolk, cream, cayenne pepper, and salt blended in a blender

Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.

Add in the lemon juice using the same method.

Then pour in the remaining butter in a thin stream and blend until combined.

Hollandaise sauce mixed in a blender

To assemble:

Place an English muffin half onto two serving plates.

two halves of a toasted english muffin on a plate

Top each muffin half with 2 slices Canadian bacon.

english muffin halves topped with two slices canadian bacon each

Add 1 poached egg on top of each.

Drizzle with the Hollandaise cream sauce.

Garnish with parsley, if desired, and serve immediately.

Easy Eggs Benedict Recipe for Two

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Yield: Serves 2

Easy Eggs Benedict

Easy Eggs Benedict

This Easy Eggs Benedict recipe is delicious and addicting! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 slices Canadian bacon
  • 1/2 teaspoon white vinegar
  • 2 eggs

For the Hollandaise Sauce:

  • 4 Tablespoons butter
  • 1 egg yolk
  • 1 Tablespoon heavy cream
  • 1 dash ground cayenne pepper
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 English muffin
  • Fresh parsley (for garnish - optional)

Instructions

  1. Split the English muffin in half and toast until browned.
  2. At the same time, in a skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
  3. Fill a medium saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don't swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.

For the Hollandaise Sauce:

  1. Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
  2. In a blender, blend the egg yolk, heavy cream, cayenne pepper, and salt until smooth. Click for a blender.
  3. Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.
  4. Add in the lemon juice using the same method.
  5. Then pour in the remaining butter in a thin stream and blend until combined.

To assemble:

  1. Place an English muffin half onto two serving plates. Top each muffin half with 2 slices Canadian bacon, 1 poached egg, drizzle with Hollandaise sauce, and garnish with parsley, if desired. Serve immediately.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 475 Saturated Fat: 19g Cholesterol: 360mg Sodium: 1062mg Carbohydrates: 15g Protein: 21g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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1 Comment

  • Reply
    Ilene
    September 23, 2019 at 1:39 pm

    This really sounds good. I love eggs Benedict but have never made them. Have to do that soon.

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