The Best Eggs Benedict For Two

You can’t ask for more classic inspiration for your eggs benedict than the simple combination of French eggs, English muffins and a hint of local flavor. A hollandaise sauce that brings back memories of the best English muffins you can find will be the perfect complement to this simple but delicious breakfast treat.

This classic combination has been updated for today’s chef who uses eggs benedict in a variety of cooking techniques. Cooking with eggs benedict is a true combination that will always impress. Egg Treats – Have You Tried a New Style?

The Best Eggs Benedict? I always get a kick out of seeing people eating eggs over one another. This is the standard American breakfast…but have you taken note of what we are doing differently?

The Best Eggs Benedict is a wonderfully light and flavorful breakfast food that could easily become one of your favorites. It contains ingredients from all over the world including French vanilla, Swiss Chard, New Zealand plain russet potatoes, mushrooms, kale, and sweet potatoes.

It contains no hydrogenated oil, salt or preservatives. Eggs should always be processed under a broiler or cooked on the grill but if you’re not sure about your cooking skills or you’re simply too lazy to spend extra time in the kitchen, you can always go with the omelets on the grocery store shelf.

The Best Eggs Benedict for two

Recipe by TiffanieCourse: Beef Main Dishes, BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



The Best Eggs Benedict is a simple, yet fancy breakfast recipe that you will love. Poached eggs with hollandaise sauce, ham, and English muffin.


  • Eggs Benedict
  • 1 tsp vinegar

  • 4 fresh eggs

  • Easy Homemade English Muffins

  • 4 slices cooked ham or prosciutto cotto

  • Hollandaise Sauce
  • sp chopped chives


  • hollandaise sauce
    First, make the hollandaise sauce. Our recipe is quick and straightforward, so simply follow the instructions, then poach the eggs.
  • poached eggs
    Individually crack four eggs into four individual small bowls. Fill a large pot or saucepan with 1 1/2 liter of water. Add the vinegar and bring to a boil, then immediately reduce the heat to a minimum to a bare simmer. Using a whisk, create a whirlpool, then carefully tip the first two eggs into the water. Cook for 3 - 4 minutes, stirring the water occasionally to prevent the eggs from sticking to the bottom of the pot. But be careful not to touch or stir the eggs. Remove the eggs carefully with a slotted spoon and transfer to a plate lined with a paper towel. Repeat the process with the remaining two eggs.
    Optionally, check the temperature of the water before adding the eggs to the pot of simmering water. The temperature of the water should be 90 °C / 195 °F.
    Optionally trim off any wispy egg white pieces using kitchen scissors or a knife to ensure a prettier look.
  • Serve
    Cut two english muffins in half lengthwise and toast them in an oven, pan or toaster until they are golden brown. Divide between two plates. Place a slice of cooked ham or prosciutto Cotto over each half of the English muffin and carefully place the poached egg on top. Slightly season the egg with salt, then spoon the hollandaise sauce on top. Sprinkle with chopped chives and black pepper. Serve immediately.

Reference : jernejkitchen.


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