Eggs Benedict Recipe For Two

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Need a special breakfast? This Eggs Benedict with brown butter hollandaise sauce is a rich, savory classic made with poached eggs, Canadian bacon, and a silky homemade sauce. It’s easier than it looks with simple step-by-step instructions, making it perfect for a cozy and impressive breakfast for two, especially when served with crispy Bacon In the oven and Pan-Fried Breakfast Potatoes.

 

Table of Contents

But First, What is Eggs Benedict?

Traditional Eggs Benedict is a popular “fancy” or special occasion breakfast dish. It traditionally consists of toasted English muffins topped with Canadian bacon, a perfect poached egg, and then topped with a creamy Hollandaise sauce. While Hollandaise, a classically French sauce. It’s a very tasty dish and perfect for Mother’s Day, or any special occasion, really.

What is Hollandaise Sauce?

Hollandaise Sauce originates from France! Traditionally, it’s an emulsified sauce made of egg yolks, butter, warm water and lemon juice that is seasoned with cayenne pepper, salt and pepper. Hollandaise sauce really isn’t so scary to make, and it is the perfect accompaniment to Eggs Benedict!

Ingredient Notes For Eggs Benedict For Two

The main ingredients for a perfect Eggs Benedict are all simple items, made special by combining together to create this breakfast dish. Here’s what you need:

• Toasted English Muffins – either use whole grain or plain English muffins. Just be sure to use a brand that you like or make Homemade English Muffins!
• Eggs – these are going to be poached to create the perfect runny yolk. Be sure to use the freshest eggs you can find.
• Canadian Bacon – if you can’t find slices of Canadian bacon, swap it out for deli honey ham. They are both so good!

Main Ingredients Needed for Hollandaise Sauce Recipe

The creamy hollandaise sauce comes together over a double boiler. While lots of hollandaise sauces are made with hot, melted butter in a blender, mine is not. After doing lots of research, I found that your Hollandaise Sauce is less likely to break if you start with extremely soft butter over a double boiler with egg yolks and water. It seems strange and counter-intuitive, but it works perfectly. Here’s what you need:

• Egg Yolks – these are brought to temperature (160° F) by the hot water and being mixed in a double boiler which makes this sauce safe to eat. Egg yolks create a wonderfully rich and creamy consistency to the overall sauce.
• Salted Butter – I used salted butter so I didn’t have to add in any extra salt to the sauce. Feel free to use either and add salt later, if needed.
• Lemon Juice – this gives the mixture a slightly tangy taste.
• Pepper + Cayenne Pepper – these add the finishing touches to this savory sauce which I think compliments Eggs Benedict so perfectly.

How to Make Eggs Benedict with Brown Butter Hollandaise Sauce

Super simple recipe here! I know Eggs Benedict isn’t the first thing you think of when I say “easy breakfast” but I promise it’s not as bad as it seems. Toast the muffin, poach eggs, make hollandaise sauce, then assemble.

Here are step-by-step instructions for making my easy Eggs Benedict recipe:

Step 1: Poach the Eggs

Fill a deep-sided skillet with water. Bring the water up to a simmer. Salt the water and add white vinegar.

Pro Tip: Vinegar helps the egg whites coagulate. Don’t worry! Your eggs will NOT taste like vinegar.

Crack whole eggs individually into a ladle, deep slotted spoon, or small bowl. Drop gently into the water and cook gently until the whites are set but the yolk is still soft. (Soft yolks are an eggs benedict staple!) This should take 3-4 minutes.

Pro Tip: Some people like to swirl the water to create a whirlpool to drop the eggs into. This helps with the egg “feathering”. I’ve tested it both ways and have found that this step isn’t really necessary when using vinegar, but feel free to play around with that method as well.

Drain poached eggs onto a paper towel, season with salt and black pepper if desired and set aside.

Step 2: Make Hollandaise Sauce

Bring water to a gentle simmer
Bring a large saucepan of water to a very gentle simmer over medium-low heat. Do not let it boil. Slow heat helps the sauce come together smoothly.

Start the base mixture
In a heatproof bowl, whisk the egg yolks and softened butter until the butter starts to break down and the mixture looks a bit combined.

Set up your double boiler
Place the bowl over the simmering water, making sure the bottom doesn’t touch the water. You want gentle, indirect heat working for you.

Begin emulsifying
Whisk constantly as the mixture warms (I use a whisk here to keep it smooth and help it come together easily). Slowly add a small amount of hot tap water to help it emulsify. It may look thin and yellow at first, which is normal.

Thicken the sauce
Continue whisking over low heat until the sauce thickens into a smooth, creamy texture, about 7 to 10 minutes. It should coat the back of a spoon and reach 160°F. Slow, steady whisking is what creates that silky finish.

Finish and season
Remove from heat, then stir in lemon juice and cayenne pepper. Taste and adjust seasoning if needed.

Step 3: Assemble Eggs Benedict

Slice English muffins in half and toast. Butter lightly. Take one buttered English muffin half, add a slice of Canadian bacon or ham and 1 poached egg. Top with the other muffin half. Drizzle with some buttery hollandaise sauce and top with black pepper and a pinch of salt, if desired. Serve immediately.

Pro Tip: For an extra added layer of flavor, you can heat the Canadian bacon or ham in a skillet before placing on muffin.

Tools You’ll Need

You don’t need anything fancy here, but having the right tools makes this faster and more consistent:

• Double boiler – I use this to gently heat the hollandaise so it stays smooth and doesn’t scramble
• Whisk – a sturdy whisk helps emulsify the sauce and keeps it silky without lumps
• Large saucepan – perfect for poaching eggs evenly and bringing water to a steady simmer

Tips for Success

• Strain the egg yolks before cooking – passing them through a fine sieve removes the thin, watery bits so your hollandaise turns out extra smooth and stable.
• Keep your butter warm but not hot while whisking in – if it’s too hot, the sauce can break; if it cools too much, it won’t emulsify properly.
• Use fresh eggs for poaching – fresher whites hold together better in the water, giving you cleaner, more compact poached eggs.
• Toast English muffins just before assembling – this keeps them crisp enough to hold the sauce without getting soggy too quickly.
• Finish with a tiny pinch of salt right at the end – it brightens the brown butter hollandaise without overpowering its nutty flavor.

What to Serve with Eggs Benedict

Eggs Benedict can be eaten alone as a full breakfast or with a side dish. Here are a few ideas:

• Homemade Breakfast Sausage – a hearty, savory side that pairs perfectly with rich, buttery eggs
• Bacon in the Oven (425°)– my favorite easy method for cooking bacon!
• Fruit Salad or just cut up fresh fruit that is in season!
• Breakfast Pigs in a Blanket – fun and filling, perfect for a brunch spread
• Belgian Waffles– soft, sweet waffles that round out a classic breakfast plate
• Oven Roasted Asparagus Spears– a simple, savory veggie side that keeps things fresh and balanced
• See my full list of What To Serve With Eggs Benedict!

Storage and Reheating

Honestly, Eggs Benedict are best enjoyed fresh! One of the reasons I designed this recipe for two is to help cut down on leftovers as much as possible. If you do end up with extras, store the eggs and hollandaise sauce separately in airtight containers in the fridge for up to 2 days.

To reheat, warm the hollandaise gently over low heat or in short microwave bursts, whisking until smooth again. The eggs can be briefly warmed in hot water until just heated through, being careful not to overcook them.

FAQ

Variations

• Swap the ham for crispy bacon to add a smoky, salty bite that pairs really well with the rich sauce.
• Use smoked salmon instead of ham for a lighter, more elegant twist on classic Eggs Benedict.
• Add sautéed spinach for a “Florentine” version that brings in extra freshness and color.
• Try toasted sourdough or brioche instead of English muffins for a slightly different texture and flavor.
• Make it vegetarian by skipping the meat and adding avocado or roasted tomatoes instead.
• Spice it up with a pinch of cayenne or hot sauce in the hollandaise for a little heat.

More Egg Recipes To Try!

• Chile Con Queso Eggs Benedict
• Hash Brown Egg Cups
• Deviled Eggs
• Corned Beef Hash Breakfast Recipe
• Sweet Potato Hash with Fried Eggs

• See my list of 80+ Mother’s Day recipe ideas

Whether you’re looking for a special brunch recipe for Sunday mornings, Mother’s Day, or for any other special occasion, this homemade Eggs Benedict Recipe is a great option! The printable recipe card is down below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.