Easy Eggs Benedict Recipe ~ For Two

Easy Eggs Benedict Recipe ~ For Two

A simple recipe of toasted English muffins with a poached egg, a slice of Canadian bacon, and homemade Hollandaise sauce, made in a blender, on top.

Course Breakfast, Brunch

Cuisine American

Keyword Benedict, Canadian bacon, eggs, english, Hollandaise, muffins

Budget Frugal

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 580kcal

Equipment

Blender
Small saucepan
Individual small bowls
Slotted spoon.
Paper towel
Baking sheet to keep toast warm
Small skillet

Ingredients

For the Hollandaise sauce:

5 tablespoons unsalted butter if using salted butter omit the added salt
2 egg yolks
2 teaspoons lemon juice
½ teaspoon kosher salt
1 dash hot sauce or Cayenne pepper optional

For the rest of the dish:

1 English muffin, halved
4 slices Canadian bacon
2 large eggs
1 tablespoon Butter
1 teaspoon green onion, finely diced for garnish, optional
Hot Water
Pinch Salt and black pepper

Instructions

For the Hollandaise Sauce:

Gently melt the butter in a small pot, keeping it warm, off the heat.
Separate two eggs and add the yolks only to a blender. Save the whites for another use or discard.
Add the lemon juice and salt (if using unsalted butter.) Blend on medium-high speed for 30 seconds until yolks turn a lighter shade of yellow.
Turn the blender down to its slowest setting and SLOWLY pour in the melted butter while continuing to blend.
When the butter is all in, turn the blender off and taste the sauce. If it needs more salt, add a pinch. If it needs more acid add a squeeze of lemon juice. Transfer the sauce to a pouring container.

For the rest of the dish:

Preheat oven to 200 degrees.
Heat a small skillet on medium-high heat. Place slices of Canadian bacon in the skillet and heat, flipping once, until light golden brown on both sides. Canadian bacon cooks fast and dries out easily. It is already fully cooked so it just needs a warm-up and a little color.
Place the Canadian bacon on a baking sheet and keep in warm oven until ready to assemble.
Toast the English muffins and add them to the baking sheet in a warm oven.
While the Canadian bacon cooks, fill a small pan ⅔ way with hot water. Put the pot of water on a burner over medium heat. When the water begins to form small bubbles on the bottom of the pan, reduce to medium-low heat.
Break two eggs into individual small bowls. If the whites are watery try to pour off as much of the liquid as you can. If you have the perforated ladle I recommend, use it now to drain off the watery white.
When the pot of water comes to a slow simmer, gently slide the eggs into the water. Do not add vinegar and do not get the water swirling. If you have removed the watery whites, these are not needed.
Genly lift the egg off the bottom of the pan with a wooden spoon or a slotted spoon to prevent sticking. See my instruction video, How to Poach Eggs, in their post.
Keep the eggs in the simmering water for 4 minutes for poached eggs with runny yolks. If you have someone who does not like soft yolks, continue to cook until the yolk becomes pale, approximately 1-2 minutes more.
Use a slotted spoon to gently lift the eggs out of the water. You will need to blot off the excess water. My preferred method is to place them on a slice of stale bread. You can use paper towels, but the eggs might stick and the yolks break when removing from the paper towel.

Assembling the Eggs Benedict:

Place a buttered English muffin half to a plate. Top with Canadian bacon slices. Carefully place a poached egg on top of the bacon. Pour Hollandaise sauce on top.
Garnish with Salt, Pepper, and a dash of hot sauce and/or something green like diced scallion, parsley or pea shoots, like I did.
Serve immediately!

Notes

My Hollandaise sauce is made in a blender. If you want to try making the sauce the classic way, you could use this Hollandaise sauce recipe. I just prefer the easy way!

The perforated ladle I recommend for draining off the watery egg whites is not just a one use tool. I use it everyday in my kitchen. I tried many other slotted spoons, sieves, etc before finding this ladle. The others either did not allow the watery white to drain off or allowed too much to drain off, essentially separating the white from the yolks. The hole size in this ladle is perfect. My family loves eggs and I enjoy cooking them now.

Nutrition