Eggs Benedict for One

Make restaurant-style Eggs Benedict at home with this easy single-serving recipe. Perfect for brunch, this recipe features poached eggs, Canadian bacon, and toasted English muffins topped with creamy homemade hollandaise sauce. Quick to prepare and full of flavor, it’s ideal for breakfast, brunch, or a special weekend meal for one.

Ingredients

For the Hollandaise Sauce:

• 2 large egg yolks
• ½ teaspoon lemon juice
• 3 tablespoons salted butter, melted
• Pinch of 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

1. Set up a double boiler: Fill a small saucepan with about 1 inch of water and bring to a boil. Place a heatproof bowl on top, ensuring it does not touch the water.
2. Whisk yolks and lemon juice: Add the egg yolks and lemon juice to the bowl and whisk until light and slightly thickened.
3. Cook over simmering water: Reduce the heat to a gentle simmer and whisk constantly.
4. Add butter: Slowly incorporate the melted butter until the sauce is smooth and thick.
5. Season and keep warm: Add a pinch of salt. Turn off the heat but leave the bowl over warm water until ready to serve.

Cook the Canadian Bacon

1. Heat skillet: Melt ½ tablespoon of butter over medium-high heat.
2. Cook bacon: Add the Canadian bacon slices and cook for 3 minutes. Flip and cook for an additional 2 minutes.
3. Keep warm: Remove from heat and cover.

Poach the Eggs

1. Heat water: Fill a medium saucepan two-thirds full with water. Bring to a boil, add vinegar, and reduce to a gentle simmer.
2. Add eggs: Stir the water gently. Crack each egg into a small bowl, then slide it into the simmering water.
3. Cook eggs: Turn off the heat, cover, and let sit for 3–4 minutes until the whites are set. Adjust time slightly for larger eggs or preferred doneness.
4. Drain eggs: Remove eggs with a slotted spoon and place on a paper towel to drain.

Assemble the Eggs Benedict

1. Toast muffin: Toast the English muffin halves until golden brown.
2. Prepare base: Place muffin halves on a plate and lightly butter or drizzle with a little hollandaise, if desired.
3. Add bacon: Place a slice of Canadian bacon on each muffin half.
4. Add eggs: Top with a poached egg.
5. Top with sauce: Spoon hollandaise over the eggs and serve immediately.

---

Why You’ll Love This Recipe

This single-serving Eggs Benedict is rich, creamy, and perfect for a homemade brunch. The buttery hollandaise, tender poached eggs, and savory Canadian bacon combine to make a restaurant-quality dish at home.

---

Tips

• Use fresh eggs for perfectly poached whites and runny yolks.
• Keep hollandaise warm over gently simmering water; avoid overheating to prevent curdling.
• Gently slide the eggs into simmering water to maintain their shape.

---

Variations and Substitutions

• Protein: Swap Canadian bacon with smoked salmon, ham, or turkey bacon.
• Bread: Use a toasted bagel, croissant, or English muffin alternative.
• Sauce: Add a pinch of cayenne or paprika to the hollandaise for extra flavor.

---

FAQs

Q: Can I make hollandaise ahead of time?
A: It’s best fresh, but it can be kept warm over a double boiler for 15–20 minutes.

Q: Can I poach eggs without vinegar?
A: Yes, but vinegar helps the egg whites set more quickly.

Q: Can I make this for more people?
A: Simply scale up the ingredients and poach eggs in batches.

---

Serving Suggestions

• Serve with fresh greens, roasted tomatoes, or breakfast potatoes.
• Pair with a mimosa or coffee for a classic brunch experience.
• Sprinkle with fresh herbs like chives or parsley for added color and flavor.