15-Minute Eggs Benedict Breakfast For Two
Toasted English muffins, crispy Canadian bacon, poached eggs, and silky hollandaise—all done in one skillet in under 10 minutes. Serve with quick-warmed berries and pancakes for a brunch plate that photographs like a dream.
- Total time
- 15 min
- Servings
- 2
- Calories
- 580
- Protein
- 22g
Ingredients
- 2 large egg yolks
- 6 tbsp butter
- 1 tbsp lemon juice
- 1 pinch each salt and cayenne pepper
- 2 whole English muffins
- 4 slices Canadian bacon slices
- 4 large eggs
- 1 tbsp white vinegar (for poaching)
Instructions
- 1
Melt butter in a small pot over low heat—don't let it brown. Whisk egg yolks + lemon juice in a heatproof bowl.
- 2
Slowly drizzle hot melted butter into the egg mixture while whisking constantly until thick and glossy, ~2 minutes.
- 3
Season with salt and a pinch of cayenne. Keep warm off heat while you finish the rest.
- 4
Toast English muffins until golden. Warm Canadian bacon in a skillet over medium-high for 30 seconds per side.
- 5
Fill a shallow pan with water, add vinegar, and bring to a gentle simmer. Crack each egg into the water and poach until whites set but yolks jiggle, ~3 minutes.
- 6
Stack each muffin with 2 slices bacon, then 1 poached egg. Spoon hollandaise over the top and serve immediately.
Tools you’ll need
- small pot
- heatproof mixing bowl
- whisk
- 12-inch skillet
- shallow poaching pan
- slotted spoon
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