Easy Eggs Benedict Recipe for Two (20 minutes) • Zona Cooks

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This Easy Eggs Benedict recipe is delicious! 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.

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.

a graphic of Easy Eggs Benedict on a platter. — Easy Eggs Benedict for Two

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

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How to make Eggs Benedict:

Split the English muffins in half and toast until browned.

two halves of a toasted english muffin on a plate.

At the same time, in a large 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 large 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.

How to make blender Hollandaise Sauce:

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

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. — Blender Hollandaise Sauce

To assemble the Eggs Benedict:

Place the English muffin halves onto two serving plates.

Top each muffin half with 1 or 2 slices Canadian bacon.

english muffin halves topped with two slices canadian bacon each.

Add 1 poached egg on top of each.

english muffin halves topped with canadian bacon and poached eggs on a platter.

Drizzle with the Hollandaise cream sauce.

Garnish with parsley, if desired, and serve immediately.

two Easy Eggs Benedict on a platter with some parsley. — Eggs Benedict with Simple Hollandaise Sauce

Can you freeze Hollandaise Sauce?

Yes you can. Store it in an airtight container. It should last in the freezer for about 1 month.

Can you reheat Hollandaise Sauce?

Yes you can. If it’s frozen let it thaw in the fridge first. Then reheat it in the microwave or on the stovetop just until it is warm. Heat it slowly so the egg doesn’t overcook and the sauce doesn’t separate.

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Serves 2

Easy Eggs Benedict

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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

Ingredients

4 slices Canadian bacon (or 8)
1 teaspoon white vinegar
4 eggs

For the Hollandaise Sauce:

8 Tablespoons butter
2 egg yolks
2 Tablespoons heavy cream
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
2 teaspoons lemon juice
2 English muffins
Fresh parsley (for garnish - optional)

Instructions

Split the English muffins in half and toast until browned.
At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
Fill a large 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:

Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
In a blender, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Click for 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.

To assemble:

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