Eggs Benedict for Two Recipe

Improved Eggs Benedict
Dave Scantland
Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
693 Calories
60g Fat
11g Carbs
30g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 693
% Daily Value*
Total Fat 60g 76%
Saturated Fat 32g 161%
Cholesterol 704mg 235%
Sodium 1895mg 82%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 30g
Vitamin C 6mg 31%
Calcium 120mg 9%
Iron 3mg 19%
Potassium 409mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While making eggs benedict for two is a bit time-consuming, you can make the sauce and poach the eggs ahead of time. Using crisp rounds of bread and julienned ham makes this version of Eggs Benedict easier to eat (and we think, better) than the traditional English muffin and Canadian bacon.


  • 4 large eggs

  • 1/2 cup Hollandaise sauce

  • 4 small slices firm bread, French or Italian, about 3/8-inch thick

  • 2 tablespoons unsalted butter, or more, softened

  • 4 ounces ham, sliced into matchsticks or julienned

  • Chives, or parsley, chopped, for garnish, optional

Steps to Make It

  1. Poach the eggs, chilling as described.

  2. Prepare the Hollandaise sauce. Cover and keep warm, stirring occasionally.

  3. If you have a warming drawer in your oven, turn it on. Otherwise, preheat your oven to its lowest setting. It should just be warm (170 F). Have a small sheet pan with a rack ready.

  4. Using a biscuit cutter (or another round cutter about 3 inches in diameter), cut rounds from the slices of bread. Spread both sides of rounds with butter.

  5. Heat a medium-sized skillet over medium-low heat. Add the bread rounds and fry until bread is golden brown, about 3 to 5 minutes. Flip the rounds over and fry the other side until golden brown. When the bread is browned on both sides, remove from pan and place on the prepared rack. Place in the warm oven.

  6. In the same skillet, add a teaspoon or so of butter and melt over medium heat. When the pan is hot, add the sliced ham and cook, stirring, until warmed through. Remove the ham to a small heatproof plate or bowl and place in the warm oven.

  7. When ready to serve, reheat the poached eggs.

  8. Place 2 rounds of bread on each of 2 plates. Top each slice with a quarter of the ham and a poached egg. Top with Hollandaise and garnish with the optional herbs, if using.