Classic eggs benedict recipe for two with hollandaise sauce. It’s made with English muffins, Canadian bacon slices (or thin ham slices), a poached egg, and a delicious hollandaise sauce on top with a hint of dijon mustard.
This classic brunch dish combines perfectly poached eggs, savory Canadian bacon, and tangy hollandaise sauce atop a toasted English muffin. Whether you’re hosting a weekend brunch or looking to elevate your breakfast game, eggs benedict is sure to impress. Believe it or not, it originates in New York City!
Ingredients for Eggs Benedict
Eggs Benedict
- Large Eggs
- English Muffins, sliced in half
- Canadian Bacon or Ham
Hollandaise Sauce
- Egg Yolks
- Lemon Juice
- Butter
- Dijon Mustard
- Cayenne Pepper
How to Make Eggs Benedict for Two
Hollandaise Sauce
- Place a saucepan on the stove with about 2″ of water over low to medium heat.
- In a bowl that can sit on top of the saucepan (or using a double boiler) so there is no direct heat, whisk together lemon juice and egg yolks until they are foamy. Place the bowl on the saucepan over medium-low heat. Cooking directly in the saucepan would cause the eggs to cook and become scrambled eggs and we want this to remain a sauce.
- Add butter and allow it to melt while continuing to whisk. Add in dijon mustard and cayenne pepper. Continuously whisk to prevent egg yolks from cooking in the bowl over low heat. If needed, remove from heat and then return to prevent overheating. Keep on the lowest heat setting while preparing the eggs and stir often.
Eggs Benedict
- Warm ham on the stovetop or in the microwave. Toast the English muffins and set all four with the inside facing up. Place ham on top.
- Bring a pot of water to a simmer. Crack 1 egg in a small dish. To poach eggs, stir the pot of water so that it is going in a circle. As the water is going in a circular rotation, carefully drop 1 egg in the middle. I have found this to be the easiest way to keep the egg whites from separating from the yolk. Cook the egg for 1 minute, untouched. After 1 minute, remove with a slotted spoon. Repeat with remaining eggs.
- Place poached eggs on top of ham and spoon hollandaise sauce over top.
- Sprinkle with chopped chives or parsley. I added a dusting of cayenne pepper on top as well.
All About Hollandaise Sauce
How to Thicken Hollandaise Sauce
If your hollandaise sauce is not thickening, allow the sauce to simmer and reduce slightly, stirring occasionally. As the liquid evaporates, the sauce will naturally thicken. Be careful not to overheat or boil the sauce, as it may cause the eggs to curdle.
Hollandaise Sauce Broke
If the sauce begins to separate and the butter is sitting on top of the sauce rather than mixed in, I find it best to add a little bit of milk to bind the sauce back together. Add 1-2 tablespoons while constantly whisking.
Remember, when making hollandaise sauce, it’s important to make adjustments gradually and continuously whisk to ensure a smooth and velvety texture. Keep in mind that hollandaise is a delicate sauce, so gentle heating and gradual adjustments are key to avoid curdling or breaking the emulsion.
How Long Does Hollandaise Sauce Last
Hollandaise sauce is best enjoyed when freshly made, but if you have leftovers, it can be stored in the refrigerator for 2-3 days. The shelf life of hollandaise sauce depends on various factors, including the ingredients used and how it has been stored.
Can You Freeze Hollandaise Sauce
Freezing: Freezing hollandaise sauce is not recommended, as it can cause the emulsion to break and the texture to become grainy. The high-fat content in the sauce can separate during freezing and thawing, resulting in an undesirable texture. It is best to enjoy hollandaise sauce fresh.
Remember to always use your best judgment when consuming stored hollandaise sauce. If it has an off odor, unusual appearance, or tastes sour, discard it to ensure food safety.
How to Reheat Eggs Benedict & Hollandaise Sauce
When reheating hollandaise sauce, it’s important to do so gently to avoid curdling or separating. The best method is to use a double boiler or place the sauce container in a larger pot of simmering water to avoid direct heat. Stir the sauce continuously until it reaches the desired temperature. Avoid reheating in the microwave, as it can cause the sauce to heat unevenly.
To reheat the eggs benedict, I find it easiest in the oven or microwave. However, the oven allows the English muffin to retain its crisper toastier state instead of becoming chewy in the microwave. Using the stovetop could cause the eggs to break open if they are touched too much.
To reheat eggs benedict in the oven:
- Preheat your oven to 350°F (175°C).
- Place the leftover eggs benedict on a baking sheet or in an oven-safe dish.
- Cover the dish loosely with aluminum foil to prevent the top from browning too much.
- Heat in the oven for about 10-15 minutes until warmed through. Keep an eye on them to prevent overcooking.
- Serve with hollandaise sauce on top.
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Eggs Benedict for Two
Ingredients
Eggs Benedict
- 4 Large Eggs
- 2 English Muffins, sliced in half
- 4 slices of Canadian Bacon or Ham
Hollandaise Sauce
- 4 Egg Yolks
- 1 tablespoon Lemon Juice
- ½ cup Butter
- 1 teaspoon Dijon Mustard
- A Dash of Cayenne Pepper
Instructions
Hollandaise Sauce
- Place a saucepan on the stove with about 2" of water over low to medium heat.
- In a bowl that can sit on top of the saucepan (or using a double boiler) so there is no direct heat, whisk together lemon juice and egg yolks until they are foamy. Place the bowl on the saucepan over medium-low heat. Cooking directly in the saucepan would cause the eggs to cook and become scrambled eggs and we want this to remain a sauce.
- Add butter and allow it to melt while continuing to whisk. Add in dijon mustard and cayenne pepper. Continuously whisk to prevent egg yolks from cooking in the bowl over low heat. If needed, remove from heat and then return to prevent overheating. Keep on the lowest heat setting while preparing the eggs and stir often.
Eggs Benedict
- Warm ham on the stovetop or in the microwave. Toast the English muffins and set all four with the inside facing up. Place ham on top.
- Bring a pot of water to a simmer. Crack 1 egg in a small dish. To poach eggs, stir the pot of water so that it is going in a circle. As the water is going in a circular rotation, carefully drop 1 egg in the middle. I have found this to be the easiest way to keep the egg whites from separating from the yolk. Cook the egg for 1 minute, untouched. After 1 minute, remove with a slotted spoon. Repeat with remaining eggs.
- Place poached eggs on top of ham and spoon hollandaise sauce over top.
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