Eggs Benedict Blender Hollandaise

This Eggs Benedict is built around a blender hollandaise that removes the anxiety from the classic — no double boiler babysitting, no delicate whisking over a pot of simmering water. The blender quickly turns warm melted butter and egg yolks into a glossy, stable emulsion that clings to poached eggs and toasted English muffins like a velvet sauce; a touch of cayenne lifts the butter-lemon base and keeps the finish bright rather than cloying. Using Canadian bacon adds a meaty, slightly smoky backbone that stands up to the rich sauce and guarantees every bite has textural contrast: crisp muffin, tender ham, silky yolk and warm hollandaise.

This version is for anyone who wants the indulgence of brunch without the stagecraft. It’s fast enough for a special weekday morning, forgiving enough for cooks who don’t poach eggs every day, and modular enough to riff on — swap the ham for smoked salmon, wilted spinach, or a roasted mushroom stack. The most important moves are warmth and rhythm: keep the butter warm, stream it slowly into the blender, and hold the finished hollandaise over gentle heat so it’s spoonable but never scorching.