Ultimate Easy Eggs Benedict with Foolproof Blender Hollandaise
Create restaurant-quality Eggs Benedict at home without the fuss. This recipe focuses on perfectly poached eggs and a rich, creamy hollandaise sauce made quickly in a blender, making it ideal for your next weekend brunch centerpiece.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large English muffins, split
- 8 slices Canadian bacon or ham
- 8 large eggs
- 1 tablespoon white vinegar (for poaching)
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
Instructions
- Prepare the English muffins and bacon: Lightly toast the English muffin halves. Warm the Canadian bacon in a skillet over medium heat until lightly browned. Keep warm.
- Make the Foolproof Hollandaise Sauce: Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on medium speed for 30 seconds. With the blender running on low, slowly drizzle in the hot, melted butter in a thin, steady stream until the sauce thickens and emulsifies. Stop blending immediately once thick. Set aside in a warm place.
- Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (not a rolling boil). Add the white vinegar. Create a gentle whirlpool in the water with a spoon. Crack one egg into a small bowl, then gently slide it into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
- Assemble the Dish: Place two toasted muffin halves on each plate. Top each muffin half with a slice of warm Canadian bacon. Carefully place one poached egg on top of the bacon.
- Serve Immediately: Spoon a generous amount of the warm hollandaise sauce over each egg. Serve this classic breakfast recipe right away.
Notes
- For make-ahead ease, you can prepare the hollandaise sauce up to 2 days ahead and store it in the refrigerator. Gently reheat it over a double boiler, whisking constantly, before serving. Do not boil the sauce.
- If you are serving a crowd, consider making an Eggs Benedict Casserole version instead of poaching individual eggs.
- To achieve perfectly poached eggs, ensure your water is simmering gently, not vigorously boiling, which can tear the whites.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 22
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
- Cholesterol: 320