Eggs Benedict (Sort Of) for 2

"This is put together the night before, in the morning while baking, whip up a Hollandaise sauce...this also works at our house for dinner on a work night... I just added a green salad!!"
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by PaulaG photo by PaulaG
photo by Chef PotPie photo by Chef PotPie
Ready In:




  • Grease 2 - 8 oz. ramekins; set aside.
  • Cube toasted English muffins and place one in each ramekin to fill half way.
  • Sprinkle muffins with a large pinch of cheese.
  • Place a slice of Canadian bacon on next and top with more cheese.
  • Beat eggs slightly; add milk and seasoning to taste.
  • Divide among ramekins.
  • Cover and place in refrigerator overnight.
  • Bake uncovered at 350 degrees for 30 minutes.
  • Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.

Questions & Replies

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  1. The only ingredients that I had were the eggs and sliced swiss cheese. I toasted some wheat bread, chopped it and put in the ramekin, topped with a ripped up slice of swiss. I used a couple slices of deli honey ham and another ripped up slice of swiss. Poured the egg mixture over it and put it in the frig for about 30 minutes. I made a package hollandaise sauce right before they came out of the oven. It was wonderful!!! So easy to make and just the right size. I've been looking for something adult to make in addition to the kids french toast on our breakfast for dinner night. This was perfect. Next time I'm going to try english muffins, spinach, olives and feta.
  2. Very easy to put together and very tasty to eat. Loved it. Used PaulaG's recipe #91452 for the Hollandaise sauce and it went well with this. Thanks Katie for the great recipe.
  3. This recipe is truly outstanding! It can easily be adjusted to serve 1 or many many more. I made this using muffins made using my recipe #97694 and recipe #91452. Instead of laying the bacon on top, I cut into pieces and scattered them over the muffin mixture. It is so wonderful to get up knowing that a delicious breakfast is only minutes away.
  4. Oh Wow. This one is a keeper. I caught up with this recipe 2 weeks ago and have been wanting to test it for company who are coming to spend Easter with us. But then our niece came home from college unexpectedly, and LATE at night. I was tired. So here's what I did with Katie's brilliant recipe: I doubled it. And then I did exactly what Katie says to do, but I put it all in an 8X8 baking dish sprayed with Pam, put it in the fridge. This morning I just took it out and baked for 35 minutes. I turned the oven off then and rousted those girls out of bed, but I think it would have been just fine right after the 35 minutes. I will admit that I used Knorr's Hollandaise from the envelope, BLUSH, but I WAS in a hurry! LOL I put some chopped scallions into the sauce. Picky daughter said, "Mom, please don't put that away, it's so good I want to pick at it." There are 5 MORE stars to you, Katie. Katie is the first person that I ever talked to when I joined Zaar. Thanks, katie in the UP. This recipe will be requested often and it's wonderful!



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