Eggs Benedict With Blender Hollandaise
Classic eggs Benedict: toasted English muffins, Canadian bacon and poached eggs under a silky blender hollandaise. A brunch favourite made easy at home.
By Tasty Nest Recipes Editorial TeamPublished
35 min total 8 halves (4 servings)Intermediate
Photo: ultrakml · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Eggs Benedict is the star of many restaurant brunch menus, and it is surprisingly manageable at home once you break it into steps: toast, warm the bacon, poach the eggs and blend the sauce.
Making hollandaise in a blender removes most of the stress. Hot melted butter is streamed into egg yolks and lemon juice while the blender runs, creating a smooth, stable sauce in under a minute.
Equipment you'll need
- Blender
- Wide saucepan for poaching
- Skillet
- Slotted spoon
Tips for success
- Blender hollandaise is thickened by hot butter rather than cooked to a safe temperature, so the yolks stay underdone. USDA advises using pasteurised eggs for sauces like this, especially when serving anyone pregnant, very young, older or immunocompromised.
- If the hollandaise is too thick, blend in a teaspoon of warm water; if it is thin, the butter was not hot enough, so warm it gently over a bowl of hot water while whisking.
- Poach the eggs ahead into ice water and reheat them in hot water for 1 minute just before serving.
Substitutions and variations
- Eggs Florentine: replace the Canadian bacon with sautéed spinach.
- Use smoked salmon instead of bacon for eggs Royale.
- Serve on toasted sourdough or potato rösti instead of English muffins.
Storage
To store: Hollandaise does not keep well; make it just before serving and discard leftovers after 2 hours at room temperature.
Recipe
Eggs Benedict With Blender Hollandaise
Classic eggs Benedict: toasted English muffins, Canadian bacon and poached eggs under a silky blender hollandaise. A brunch favourite made easy at home.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 8 halves (4 servings)
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Blender hollandaise
Benedicts
Instructions
Step 1: Prepare the poaching water
Fill a wide saucepan with about 3 inches of water, add the vinegar if using, and bring to a bare simmer.
Step 2: Make the hollandaise
Add the egg yolks, lemon juice, salt and cayenne to the blender. Melt the butter until hot and bubbling. With the blender running on medium, pour the hot butter in a thin, steady stream until the sauce is thick and smooth. Keep it warm by setting the blender jar in a bowl of warm (not hot) water.
Step 3: Toast and warm
Toast the English muffins. Warm the Canadian bacon in a skillet over medium heat for 1 to 2 minutes per side.
Step 4: Poach the eggs
Crack each egg into a small cup and slide it into the simmering water. Poach for 3 to 4 minutes for soft yolks, or 5 to 6 minutes for firm yolks. Lift out with a slotted spoon and drain on paper towels.
Step 5: Assemble
Top each muffin half with a slice of Canadian bacon and a poached egg, spoon over the hollandaise and garnish with chives and a pinch of paprika. Serve immediately.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 580
- Protein
- 27 g
- Fat
- 40 g
- Carbs
- 26 g
- Fibre
- 2 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/eggs-benedict
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