# Eggs Benedict Blender Hollandaise > A reliable, speedy Eggs Benedict made with a foolproof blender hollandaise that comes together in minutes. Perfect for weekend brunches when you want decadent sauce without babysitting a double boiler. Canonical URL: https://www.topshelf.recipes/recipes/eggs-benedict-blender-hollandaise ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 4 - Difficulty: Easy - Category: Stovetop ## Ingredients ### Make the blender hollandaise - 1 cup Unsalted butter, melted and kept warm - 3 count Large egg yolks - 2 tbsp Fresh lemon juice - 1 tsp Kosher salt - 1/4 tsp Cayenne pepper ### Poach the eggs - 4 count Large eggs (for poaching) - 2 tbsp Distilled white vinegar (for poaching) ### Toast muffins and heat the Canadian bacon - 2 muffins English muffins, split - 4 slices Canadian bacon (or ham) slices ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 636 kcal - Protein: 17.3 g - Carbohydrates: 15.1 g - Fat: 56.9 g - Saturated Fat: 32.8 g - Fiber: 0.7 g - Sugar: 1.8 g - Added Sugars: 0.6 g - Cholesterol: 464.4 mg - Sodium: 1037.4 mg - Potassium: 257.8 mg - Calcium: 107.3 mg - Iron: 2.3 mg - Vitamin D: 2.9 mcg ## Tips ### Keep butter warm Melt the butter and keep it at a warm—not hot—temperature so it emulsifies smoothly when streamed into the yolks; cold butter can seize the sauce, and boiling-hot butter will cook the yolks. ### Stream butter slowly Start the blender on medium and pour the butter in a thin, steady stream; rushing this step is the most common cause of a broken hollandaise. ### Use a gentle bain-marie Once blended, set the bowl over a pan of barely simmering water off direct heat to keep the sauce warm; direct heat will overcook or break the emulsion. ### Poach with vinegar Add a tablespoon or two of white vinegar to the poaching water to help whites coagulate quickly, and slip eggs in from a small cup into a gentle whirlpool for neat shapes. ### Rescue a thick sauce If your hollandaise firms up, whisk in a teaspoon of warm water at a time or give it a quick 5–10 second blitz in the blender to loosen without thinning the flavor. ## Variations and Substitutions ### Eggs Royale (smoked salmon) Replace Canadian bacon with thin slices of smoked salmon and finish with chopped chives and a pinch of dill for a silky, briny alternative. ### Eggs Florentine (spinach) Wilt a generous handful of baby spinach in butter and lemon, drain well, and layer it between the muffin and the egg for a green, slightly tangy version. ### Mushroom & Herb (vegetarian) Sauté thick mushroom slices with thyme and garlic until caramelized and use in place of the bacon; finish with a few flakes of flaky sea salt. ### Lighter butter swap For a slightly lighter sauce, use clarified butter to reduce milk solids while keeping the butter flavor, or cut the butter by one-quarter and add a tablespoon of Greek yogurt at the end for tang and body. ## Notes This blender hollandaise delivers restaurant-quality richness with far less fuss; it’s ideal for brunch crowds or a celebratory weekend breakfast. Home cooks will love how reliably it emulsifies and how easily it stays warm for plating. ### Storage and Make-Ahead Hollandaise is best eaten fresh but can be refrigerated in an airtight container for up to 48 hours; rewarm very gently over a bain-marie while whisking or give a few quick pulses in the blender with a tablespoon of warm water. Poached eggs lose texture quickly—refrigerate leftover components separately (sauce, muffins, proteins) and reheat muffins in a toaster and sauce gently; try to avoid reheating poached eggs, as the whites will toughen. ### Serving Suggestions Serve with crisp roasted baby potatoes tossed in parsley and lemon zest, or simply a peppery arugula salad dressed with olive oil and lemon to cut the richness. A glass of sparkling wine or a citrus-forward Bloody Mary brightens the plate, and warm plates keep the hollandaise from cooling too fast while you finish assembling. ## Frequently Asked Questions ### Why did my hollandaise split? Splitting happens when the butter is added too fast or is too hot, or when the yolks are overcooked; start the blender on medium, stream in warm butter thinly, and keep the finished sauce off direct heat. ### Can I use whole eggs instead of just yolks? Yes—using one whole egg plus two yolks can make the sauce slightly lighter and stretch it further, but the texture will be less ultra-silky and may require careful tempering and a bit less butter. ### How do I fix a broken hollandaise? Start with a fresh, warm egg yolk in a clean bowl and whisk in the broken sauce slowly as though making a new emulsion, or blend the broken sauce with a tablespoon of warm water on low to rebind it. ### Is the blender hollandaise safe to eat raw? The recipe uses raw yolks heated only by warm butter, so if you’re concerned—pregnant, elderly, or immunocompromised—use pasteurized eggs or briefly warm the sauce gently to 140°F (60°C) while whisking. ### Can I poach eggs ahead of time? You can poach eggs 1–2 hours ahead and cool them in ice water, then gently rewarm in simmering water for about 30–45 seconds before serving, but freshly poached eggs have the best texture. ## Related Recipes and Guides - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)