One-Pan Wonders: Eggs Benedict

How to make Eggs Benedict on a sailboat with one pan, one burner, and limited space.

I hate doing dishes, and I usually make a huge mess while I cook, so I’ve recently been focusing on how to make my favorite recipes in a small space (such as our boat), with only one burner, and limited dishes. While browsing the Cooking on a Boat Facebook Group, I recently read this Cleverly article about how to save water when making spaghetti and thought I’d start sharing my one-pan wonder recipes, too. Here’s how I cook eggs Benedict without too much mess:

Kitchen Gear Needed


  • 1 English muffin OR 2 pieces of bread
  • 2 eggs, yolks separated
  • 2 eggs (whites and yolks, unseparated)
  • 4 drops of lemon juice
  • 1 tbsp water
  • 2-3 tbsp ghee or melted butter
  • other toppings (see variations below)


Bread/Toast (in dry frying pan)

1. In the deep frying pan,  toast the bread (or English muffin), flipping as needed.

Sauce (double boiled over pan of water)

2. Remove the bread and set aside on the plates. Fill the pan about 2″ high with water, and bring to a gentle simmer. While the water is heating, prepare the sauce (below).

3. In a metal bowl, combine 2 egg yolks, 4 drops lemon juice, and a tbsp water. Place the metal bowl into the frying pan so that it floats on the simmering water. Whisk the mix quickly until slightly thickened. Remove tje bowl from the heat and stir in 2-3 tbsp of ghee or butter. Set aside.

Poaching the Eggs (in the pan of water)

4. Once the metal bowl is removed. Keep water at a simmer. Crack each egg, one at a time, into a small glass bowl or cup and then gently drop the eggs into the water (make sure they are completely submerged). Poach for 3 minutes.

Assembly (on the plates)

5. While eggs are poaching, layer toppings on the toast or English muffin (see variations below)

6. Once the eggs have been poached, lift each egg, one at a time from the pan with a slotted spatula and place gently onto the prepped toast/muffin.

7. Drizzle Hollandaise sauce on top of the eggs. Sprinkle with paprika. Garnish and serve.

Cleanup (using the hot water from the pan)

8. Save the hot water in the pan. Add a drop of dish soap, and use the hot water to wash your plates, bowl and utensils.

Eggs Benedict Variations

  • Traditional Eggs Benedict: English muffin with ham or bacon, topped with egg and hollandaise sauce.
  • California Eggs Benedict: Wheat toast with avocado (I buy mini sealed guac packs and freeze them), turkey lunchmeat, topped with egg and hollandaise sauce, served with a side of lettuce/greens and sundried tomato.
  • Mushroom Swiss Benedict Toast or English muffin with swiss cheese, rehydrated mushrooms, topped with egg and hollandaise sauce.
  • Sandwich Variation: Sliced cheese, lunch meat, lettuce and tomato, and hollandaise sauce between two piece of bread or English muffin.