Description

Indulge in a classic brunch favorite with this Eggs Benedict recipe featuring a silky smooth Hollandaise sauce made right in the blender. Enjoy the rich, creamy flavors of perfectly poached eggs, Canadian bacon, and toasted English muffins.

Ingredients

– 4 large eggs

– 4 slices Canadian bacon

– 2 English muffins, split in half

– 2 egg yolks

– 1/2 cup unsalted butter, melted

– 1 tbsp lemon juice

– 1/2 tsp Dijon mustard

– 1/4 tsp salt

– Pinch of cayenne pepper

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Instructions

1. 1. Bring a medium saucepan of water to a gentle simmer. Crack the eggs individually into a small ramekin or cup, then gently slide each egg into the simmering water. Poach the eggs for 4-5 minutes, until the whites are set but the yolks are still runny.

2. 2. In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Blend on high speed for 30 seconds.

3. 3. With the blender running, slowly drizzle in the melted butter until the sauce is thick and emulsified, about 1 minute.

4. 4. Toast the English muffin halves until golden brown.

5. 5. Place a slice of Canadian bacon on each muffin half, then top with a poached egg. Drizzle the Hollandaise sauce over the top.

6. 6. Serve immediately and enjoy your perfect Eggs Benedict!

Notes

For a thinner Hollandaise sauce, add 1-2 tbsp of warm water to the blender and blend until desired consistency is reached. You can also make the Hollandaise sauce ahead of time and reheat gently before serving.

Prep Time: 15
Cook Time: 15
Category: Main Courses
Method: Stovetop
Cuisine: American