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.
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Recipe Information
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)
Instructions
Split the English muffin in half and set it aside. You will toast it later.
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.
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.
In a blender, combine the egg yolks, fresh lemon juice, cayenne pepper, and salt. Blend on low speed for 10 seconds to combine.
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.
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.
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.
While the eggs are poaching, toast the English muffin halves until golden brown.
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.
Garnish with chopped fresh chives, if desired, and serve immediately.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1279 mg | 27% | |
*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.
