Eggs Benedict for Two Recipe
A classic breakfast dish, this Eggs Benedict variation serves two and features crisp, buttery toasted bread instead of English muffins.
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Instructions
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Preheat the oven to its lowest setting (around 170 F) and prepare a sheet pan with a rack.
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Poach eggs and chill; prepare Hollandaise sauce, then cover and keep it warm.
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Cut bread slices into 3-inch rounds and butter both sides.
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In a medium skillet over medium-low heat, fry buttered bread rounds until golden brown on both sides, then place them on the prepared rack in the warm oven.
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In the same skillet, melt butter over medium heat, then warm sliced ham until heated through and transfer it to the warm oven.
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Just before serving, reheat the poached eggs.
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Assemble by placing two bread rounds on each of two plates, topping each with ham, a poached egg, Hollandaise, and optional herbs.