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Classic Eggs Benedict with Foolproof Blender Hollandaise

Two servings of classic eggs benedict featuring poached eggs, ham, and rich hollandaise sauce on toasted English muffins.
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Make restaurant-quality Eggs Benedict at home. This recipe features perfectly poached eggs, Canadian bacon, and a simple, creamy hollandaise sauce made quickly in a blender.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar (for poaching water)
  • 4 English muffins, split
  • 8 slices Canadian bacon or ham
  • Fresh parsley, chopped (for garnish)
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the Hollandaise Sauce: Place egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low speed, slowly stream in the warm, melted butter until the sauce is thick and emulsified. Set aside in a warm place.
  2. Toast the Muffins: Toast the English muffin halves until golden brown. Keep them warm.
  3. Cook the Bacon: Cook the Canadian bacon slices in a skillet over medium heat until lightly browned and warmed through. Set aside on a plate.
  4. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (do not boil). Add the vinegar. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the 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 paper towel to drain excess water. Repeat with the remaining eggs.
  5. Assemble the Dish: Place two toasted muffin halves on each plate. Top each half with one slice of warm Canadian bacon. Place one poached egg on top of the bacon.
  6. Finish and Serve: Spoon a generous amount of the blender hollandaise sauce over each egg. Garnish with chopped fresh parsley. Serve immediately.

Notes

  • You can prepare the poached eggs and hollandaise sauce up to two days ahead. Store the sauce covered in the refrigerator and gently reheat over a double boiler, stirring often. Reheat the eggs gently in warm water.
  • For easy meal planning, consider this dish alongside your weekly meal planning efforts for a special weekend breakfast.
  • If you prefer a variation, substitute the Canadian bacon with smoked salmon or grilled asparagus.

Nutrition

Find it online: https://blissbatter.com/easy-eggs-benedict-recipe-hollandaise/