Eggs Benedict for 2

Elevate your brunch game with this easy and elegant Eggs Benedict for 2 recipe, perfect for a cozy breakfast at home. Featuring golden toasted English muffins, savory Canadian bacon, and perfectly poached eggs, all topped with a luscious homemade Hollandaise sauce, this dish is a harmonious blend of flavors and textures. The Hollandaise sauce, made from scratch using simple ingredients like butter, egg yolks, and fresh lemon juice, adds a velvety richness enhanced by a subtle kick of cayenne. With its quick prep and cook time of just 35 minutes, this recipe is ideal for a special morning treat or a romantic brunch. Garnish with fresh chives for a pop of color and flavor, and serve immediately for a restaurant-quality experience right in your kitchen. Keywords: Eggs Benedict recipe, classic brunch dish, Hollandaise sauce, poached eggs, English muffins, breakfast for two, homemade brunch ideas.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 piece English muffins
• 4 slices Canadian bacon
• 4 pieces Large eggs
• 0.5 cup Unsalted butter
• 2 pieces Egg yolks
• 1 tablespoon Fresh lemon juice
• 0.125 teaspoon Cayenne pepper
• 0.25 teaspoon Salt
• 2 tablespoons White vinegar
• 1 tablespoon Chopped fresh chives (optional, for garnish)

Directions

Step 1

Split the English muffin in half and set it aside. You will toast it later.

Step 2

Heat a skillet over medium heat and cook the Canadian bacon slices for about 1-2 minutes on each side until they are warm and slightly browned. Set them aside on a plate.

Step 3

To make the Hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. Once melted, remove it from the heat and let it cool slightly.

Step 4

In a blender, combine the egg yolks, fresh lemon juice, cayenne pepper, and salt. Blend on low speed for 10 seconds to combine.

Step 5

With the blender running on low speed, slowly drizzle in the melted butter in a steady stream. Blend until the sauce thickens and becomes smooth. Transfer to a bowl and keep the sauce warm by placing the bowl in a warm water bath.

Step 6

Fill a medium saucepan with 3-4 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the simmering water.

Step 7

Crack one egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining eggs. Cook each egg for 3-4 minutes until the whites are set, but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a paper towel–lined plate to drain.

Step 8

While the eggs are poaching, toast the English muffin halves until golden brown.

Step 9

Assemble the Eggs Benedict by placing a toasted English muffin half on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of Hollandaise sauce.

Step 10

Garnish with chopped fresh chives, if desired, and serve immediately.

Nutrition Facts

Serving size	(468.1g)

Amount per serving	% Daily Value*
Calories	744.3

Total Fat 35.2g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1174.6mg	0%
Sodium 2150.7mg	0%
Total Carbohydrate 51.2g	0%
Dietary Fiber 4.2g	0%
Total Sugars 7.7g
Protein 58.6g	0%

Vitamin D 204.0IU	0%
Calcium 188.3mg	0%
Iron 8.2mg	0%
Potassium 1278.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 31.0%

Carbs: 27.1%