Easy Scrambled Eggs Benedict for Two

Lynnie Denton


A different variation of Eggs Benedict, using scrambled eggs instead of poached. You can use jarred or homemade Hollandaise sauce if that is your preference. If your eggs are small to medium, use 4 instead of 3. You can also use dried herbs if you don't have fresh


★★★★★ 1 vote

Stove Top


  • 3 large
    whole eggs, lightly beaten
  • 2
    english muffins, toasted
  • 4 slice
    canadian bacon
  • 1 pkg
    hollandaise sauce mix
  • 1 Tbsp
    butter or oil
  • ·
    salt & pepper to taste
  • ·
    parsley, dill or chives as garnish, if desired

How to Make Easy Scrambled Eggs Benedict for Two


  1. Prepare Hollandaise sauce according to package directions.
  2. In nonstick skillet, heat butter or oil. Add Canadian bacon to skillet and fry until lightly browned. Remove and set aside.
  3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
  4. Set 2 muffin halves onto each plate. Top each muffin half with 1 slice Canadian bacon. Top the Canadian bacon with the scrambled eggs, dividing the eggs between the 4 halves.
  5. Spoon desired amount of Hollandaise sauce onto each muffin and sprinkle on the parsley, dill or chive garnish.
    Serve immediately.

Printable Recipe Card

About Easy Scrambled Eggs Benedict for Two

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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