Eggs Benedict for One or Two

Eggs Benedict is such an indulgence that I usually don't get to have it unless we go out somewhere.  And I admit I am quite picky about my hollandaise sauce.  I like it nice and rich, on the thicker side, and not "lemon sauce"!  I have had one restaurant that blew me away with a fantastic hollandaise (not to mention stellar, thick slices of ham), while most places are either meh, or nope, not worth getting eggs benny here again.

This recipe will make a nice, diner sized portion of eggs benedict, enough to really indulge yourself, or say split with Nana who has never had eggs benny before!  (After trying it, she definitely agreed that it was a very good thing.)  In a moment of eggs benny craving/desperation, I once just made the mini batch of hollandaise and poured it over an Egg McMuffin.  Perhaps not the finest moment of culinary inspiration, but it sure did elevate the McMuffin!

This hollandaise is made like a stirred custard sauce.  Who wants to clean a blender for one person's breakfast?  Pots are easier to clean.  Note that this needs to be cooked very low or even on a double boiler, to make it come together silky smooth.  Cooking too high will make it break and curdle and nobody wants that.  Whisk, whisk, whisk, and low heat until thickened, and it will be perfect!  

Maybe leave the Canadian bacon for the fast food chains and spring for some good ham.  😏  Bread base is really up to you, English muffins are the standard and my preference but since I grew up with poached eggs on toast, I am not above using toast in a pinch.  Actually, we found that bolo do caco makes a great in-between option.

Eggs Benedict for One

One English muffin, split and toasted, buttered if desired (It's okay to use toast if you have no muffins.  It won't be the chewier, standard base of traditional eggs benny, but I do love poached eggs on toast.)

2 fresh eggs, poached*

2-4 slices Black Forest ham or good sliced ham, warmed

Hollandaise for one or two: 

1 large egg yolk
3 tbsp butter, cut in small cubes
1 tbsp water
½-1 tsp lemon juice, to taste
pinch of cayenne
tiny pinch of salt if desired (needed if using unsalted butter)

Place egg yolk into a small stainless steel pot. Whisk in the water, lemon juice, salt, and cayenne pepper, then add the butter cubes. 

Place pot over low heat. (Or use a double boiler).  Whisk constantly until the butter has melted and the mixture gets foamy, a few minutes. Continue to cook and whisk over low heat until the sauce reaches your desired thickness, 3 to 5 more minutes.  Sauce can be held, covered,  in the pot over very low heat while finishing the eggs and ham, or reheated right before assembling.  If the sauce gets too thick, thin it with a few drops of hot water.  (I recommend cooking the sauce just a little bit less thick than your preference and it will thicken perfectly while finishing the eggs and ham, then give a quick stir to smooth it out for plating and serving.)

 

*   To poach eggs:  Fill a saucepan with several inches of water, enough to fully submerge the eggs. Heat the water to boiling, then reduce the heat until the water is barely simmering.  One at a time, crack the eggs into a small bowl or cup.  Gently slip the egg right into the water from the cup.  Swirling the water in a circle before adding the egg can help give a more pleasing shape to the finished poached egg.

Add all of the eggs as quickly as possible while still being gentle as they are slipped in the water.

Turn off the heat, cover the pan, and let sit for 4 minutes.  After 4 minutes the egg whites should be completely cooked, and the yolks still runny.  (One single egg may take only 3 minutes to be perfect, 2-4 will usually be good at 4 minutes.)  Alternately, the eggs may be kept at a low simmer, uncovered, for 2-3 minutes to the desired point. 

Toast instead, in a pinch, still delicious!

Here are some more E recipes:

• A Messy Kitchen: Eggs Benedict for One or Two 
• Blogghetti: Easy Easter Egg Sugar Cookies 
• Sneha’s Recipe: Egg Jalfrezi 
• Jolene’s Recipe Journal: Homemade Empanada Dough 
• Mayuri’s Jikoni: Avocado Egg Salad Cups
• Culinary Cam: Earl Grey Treats
• Karen’s Kitchen Stories: Pork and Cabbage Egg Rolls
• A Day in the Life on the Farm: Escargot a la Bourguignone
• Food Lust People Love: Whipped Espresso Cream
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cajun Deviled Eggs Garnished with Pickled Okra 
• Palatable Pastime: Emerald Isle Pub Spread
   
  
  

A smaller portion works fine, there may be a little extra hollandaise!

Back in 2020...

My moment of McDesperation.