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Classic Eggs Benedict: Perfect Poached Eggs and Blender Hollandaise

Two servings of classic eggs benedict on an English muffin, topped with poached eggs and rich hollandaise sauce.
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Make restaurant-quality Eggs Benedict at home. This recipe provides simple steps for perfectly poached eggs and a foolproof, creamy hollandaise sauce made quickly in a blender. It is the best brunch recipe for weekend mornings.

Ingredients

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  • 4 large English muffins, split and toasted
  • 8 slices Canadian bacon or ham
  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar (for poaching water)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • 1/2 teaspoon salt (for hollandaise)
  • 1/4 teaspoon cayenne pepper (for hollandaise)
  • 1/8 teaspoon black pepper (for hollandaise)
  • 1 cup (2 sticks) unsalted butter, melted and kept warm
  • 4 large egg yolks (for hollandaise)

Instructions

  1. Prepare the English muffins: Split the muffins and toast the cut sides until golden brown. Keep them warm.
  2. Cook the meat: Lightly pan-fry the Canadian bacon or ham slices until heated through and slightly browned at the edges. Keep warm.
  3. Make the hollandaise sauce: Place the egg yolks, lemon juice, salt, cayenne pepper, and black pepper into a blender. Blend on medium speed for 30 seconds until combined.
  4. Slowly drizzle the warm, melted butter into the blender while the blender is running on low speed. Continue blending until the sauce is thick and emulsified. Set aside and keep warm, but do not overheat.
  5. Poach the eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles, not a rolling boil). Add the white vinegar to the water.
  6. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk.
  7. Use a slotted spoon to carefully remove the poached egg. Place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  8. Assemble the dish: Place two toasted muffin halves on each plate. Top each muffin half with one slice of warm Canadian bacon.
  9. Place one warm poached egg on top of the bacon.
  10. Spoon a generous amount of the blender hollandaise sauce over each egg. Serve immediately for a gourmet breakfast at home.

Notes

  • You can prepare the poached eggs and hollandaise sauce up to two days ahead. Store the sauce covered in the refrigerator and gently reheat over a double boiler, stirring constantly. Poached eggs reheat well in warm water.
  • For easy serving for a crowd, consider making an Eggs Benedict Casserole instead of individual servings.
  • If you prefer a tangier sauce, increase the lemon juice slightly in the hollandaise.

Nutrition

Find it online: https://cookerycommand.com/eggs-benedict-easy-recipe-blender-hollandaise/