Eggs Benedict Recipe for One

Breakfast Bash


It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!


By Mary Beth Wallace

Photography by Lanewood Studio

Good Dog Web Ad

State of Confusion

Confusion Benedict

Yields: 1 serving


Ward Southeard

Ward Southeard, Executive Chef


Grandview ad


eggs benedict from state of confusion

Confusion Benedict

State of Confusion
Course Breakfast, Brunch
Cuisine American
Servings 1 serving


  • 5 oz bologna, shaved thin (we use a house-made recipe)
  • 1 English muffin
  • 1 tbsp butter
  • 2 eggs
  • 2 fl oz hollandaise sauce
  • ¼ tsp chives, sliced thin


  • Cook shaved bologna (or protein of choice) in a heated pan until caramelized and hot, about 3 minutes.
  • Brush the English muffin with butter and cook on a griddle or pan until golden and soft.
  • Crack eggs in simmering water to poach; cook 3-4 minutes and then remove with a slotted spoon.
  • Plate the English muffin and place some cooked bologna on each half, making a hole to hold the poached egg. Place poached egg on the bologna and ladle hollandaise over the top of each egg. Top with chives. Serve with breakfast potatoes or hash browns.
Keyword breakfast food, breakfast recipe, brunch recipe, eggs benedict, eggs benedict for one, eggs benedict recipe, hollandaise sauce, poached egg, state of confusion
Paula McDaniel ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!