Eggs Benedict Blender Hollandaise

How to Make Eggs Benedict Blender Hollandaise

1. 1

   Step 1: Make the blender hollandaise

   Place the 3 egg yolks, 2 tablespoons lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon cayenne in a blender and pulse to combine. With the blender running on medium, slowly stream in 1 cup of warm melted butter until the sauce thickens and emulsifies into a glossy hollandaise; if it seems too thick, blend in 1–2 teaspoons of warm water to loosen. Pour the sauce into a heatproof bowl and set it over a barely simmering pan of water (bain-marie) to keep warm while you finish the eggs and muffins.

   For this step

   • 1 cupUnsalted butter, melted and kept warm
   • 3 countLarge egg yolks
   • 2 tbspFresh lemon juice
   • 1 tspKosher salt
   • 1/4 tspCayenne pepper
   
2. 2

   Step 2: Poach the eggs

   Bring a wide saucepan of water to a gentle simmer (small bubbles, not a rolling boil) and add 2 tablespoons white vinegar to help the whites coagulate. Create a gentle whirlpool, crack each egg into a small cup, and slip eggs in one at a time; poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks. Remove with a slotted spoon to a warm plate or paper towel to drain and keep warm until plating.

   For this step

   • 4 countLarge eggs (for poaching)
   • 2 tbspDistilled white vinegar (for poaching)
   
3. 3

   Step 3: Toast muffins and heat the Canadian bacon

   Split and toast the English muffins until golden, either in a toaster or under the broiler. Meanwhile, warm the Canadian bacon in a hot skillet for about 1 minute per side until just browned and heated through. Keep both warm until ready to assemble.

   For this step

   • 2 muffinsEnglish muffins, split
   • 4 slicesCanadian bacon (or ham) slices
   
4. 4

   Step 4: Keep hollandaise warm and adjust seasoning

   If the hollandaise has thickened too much, whisk in a teaspoon of warm water at a time to reach a spoonable consistency; taste and adjust with a squeeze more lemon or a pinch more salt if needed. Keep the bowl over the warm water (off direct heat) so the sauce stays pourable but does not overheat — overheating will break the emulsion.
   
5. 5

   Step 5: Assemble and serve

   Place toasted muffin halves on plates, top each with a slice of warmed Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise over the eggs, finish with an optional pinch of cayenne or black pepper, and serve immediately.
   

1. Place the 3 egg yolks, 2 tablespoons lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon cayenne in a blender and pulse to combine. With the blender running on medium, slowly stream in 1 cup of warm melted butter until the sauce thickens and emulsifies into a glossy hollandaise; if it seems too thick, blend in 1–2 teaspoons of warm water to loosen. Pour the sauce into a heatproof bowl and set it over a barely simmering pan of water (bain-marie) to keep warm while you finish the eggs and muffins.
2. Bring a wide saucepan of water to a gentle simmer (small bubbles, not a rolling boil) and add 2 tablespoons white vinegar to help the whites coagulate. Create a gentle whirlpool, crack each egg into a small cup, and slip eggs in one at a time; poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks. Remove with a slotted spoon to a warm plate or paper towel to drain and keep warm until plating.
3. Split and toast the English muffins until golden, either in a toaster or under the broiler. Meanwhile, warm the Canadian bacon in a hot skillet for about 1 minute per side until just browned and heated through. Keep both warm until ready to assemble.
4. If the hollandaise has thickened too much, whisk in a teaspoon of warm water at a time to reach a spoonable consistency; taste and adjust with a squeeze more lemon or a pinch more salt if needed. Keep the bowl over the warm water (off direct heat) so the sauce stays pourable but does not overheat — overheating will break the emulsion.
5. Place toasted muffin halves on plates, top each with a slice of warmed Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise over the eggs, finish with an optional pinch of cayenne or black pepper, and serve immediately.