Eggs Benedict Spaghetti

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


For this recipe, you toss together hot pasta, hollandaise sauce, a bit of the pasta cooking water and some fried Canadian bacon. Then you top it with a poached egg and serve. I’ve given the recipe for a single serving. From there, you can double, triple, quadruple…


  • 2 oz. uncooked spaghetti
  • 2 slices Canadian bacon, chopped
  • 1 egg
  • 2 Tbsp. hollandaise sauce (warm, cold, or room temperature are all fine)


  1. Cook the spaghetti according to package directions but before draining the pasta scoop out a few tablespoons of the cooking liquid.
  2. While it cooks, put on a pot of water to boil  and then reduce it to a subtle simmer (this will be for poaching the egg later). Heat a small frying pan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until lightly browned in spots. Remove from heat. Set aside.
  3. After draining the pasta, poach the egg in the simmering water. Here’s a great method for poaching eggs.
  4. Toss the hot spaghetti with the hollandaise sauce and the bacon. Add a dribble of the cooking liquid. Add enough to make the sauce moist and silky. Put the spaghetti on a plate and top with the poached egg.