Get the Recipe:Easy Eggs Benedict with Blender Hollandaise
Easy Eggs Benedict with blender hollandaise sauce is as simple as it gets. A toasted English muffin is topped with a slice of Canadian bacon and a poached egg, then smothered with a rich hollandaise sauce. A restaurant-style breakfast made right at home!
⅛ teaspoonfreshly ground black pepper(more to taste)
½cupsalted butter, melted
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Instructions
To Poach the Eggs
Fill a deep frying pan or wide pot with 2 to 3” of water and bring to a boil.
Add the vinegar and a dash of salt to the boiling water, then turn down to medium.
Once the water is down to a simmer (not a rolling boil), carefully slide each egg into the water, spaced out.
Allow to cook for 2 to 3 minutes for softer yolks, 3 to 4 minutes for firmer yolks, and 5 to 6 minutes for completely cooked yolks.
Remove the poached eggs with a slotted spoon. Some of the egg whites may have drifted away from the rest of the egg. That’s typical; you can scoop that up and add it to the eggs.
To make the hollandaise sauce:
Place the egg, lemon juice, mustard, salt and pepper in a blender.
Blend on low speed for about 20 seconds.
Keeping the blender on low, slowly drizzle the melted butter in.
Slowly turn the speed up to high and blend until the mixture heats up by the friction of the blender blades.
To assemble the eggs benedict:
Toast the English muffin halves.
Add a slice of bacon or ham and one poached egg.
Top with hollandaise sauce and freshly cracked black pepper.
Notes
You can substitute deli ham for the Canadian bacon, and while it won’t be 100% true to the original, it is still 100% delicious!
Use ¼ cup pasteurized whole eggs if you don’t have a high powered blender and don’t feel confident your blender will heat the sauce to a food safe temperature.
Recipe was tested using a high powered Vitamix blender.