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Classic Eggs Benedict with Foolproof Blender Hollandaise

Close-up of Eggs Benedict featuring a poached egg with creamy hollandaise sauce dripping down, served over ham and an English muffin.
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Learn to make restaurant-quality Eggs Benedict at home using simple techniques for perfectly poached eggs and a creamy, five-ingredient Hollandaise sauce made quickly in a blender. This recipe delivers gourmet brunch flavor without the fuss.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 English muffin halves
  • 4 slices Canadian bacon or ham
  • 2 tablespoons butter (for frying bacon)
  • Water (for poaching)
  • 1 teaspoon white vinegar (for poaching water)
  • For the Blender Hollandaise:
  • 3 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins and Bacon: Lightly toast the English muffin halves. In a small skillet, melt 2 tablespoons of butter over medium heat. Cook the Canadian bacon or ham slices until lightly browned and warmed through, about 2 minutes per side. Set aside.
  2. Prepare the Poaching Water: Fill a wide, shallow pan with about 3 inches of water. Add 1 teaspoon of white vinegar. Bring the water to a gentle simmer; you want small, slow bubbles, not a rolling boil.
  3. Poach the Eggs: Crack each egg individually into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon. Carefully slide one egg 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 plate lined with a paper towel to drain excess water. Repeat with the remaining eggs.
  4. Make the Blender Hollandaise Sauce: Place the 3 egg yolks, lemon juice, salt, and cayenne pepper into the jar of a blender. Blend on medium speed for about 30 seconds until the mixture is pale yellow and slightly thickened.
  5. Slowly Drizzle Butter: With the blender running on low speed, slowly drizzle the warm, melted butter through the opening in the lid in a thin, steady stream. Stop pouring once all the butter is incorporated and the sauce is thick and creamy. If the sauce is too thick, add a few drops of warm water until it reaches a smooth, pourable consistency.
  6. Assemble the Eggs Benedict: Place one toasted English muffin half on each plate. Top with a slice of warmed Canadian bacon. Gently place one poached egg on top of the bacon. Spoon a generous amount of the fresh Hollandaise sauce over each egg. Serve immediately.

Notes

  • For make-ahead ease, you can prepare the poached eggs and the Hollandaise sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the sauce gently over a double boiler (do not boil) or use the microwave briefly, stirring often.
  • If you prefer a variation, substitute the Canadian bacon with smoked salmon for Eggs Royale or sautéed spinach for Eggs Florentine.
  • To ensure your poached eggs hold their shape, use the freshest eggs available.

Nutrition

Find it online: https://delishsymphony.com/eggs-benedict-classic-recipe-blender-hollandaise/