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Classic Eggs Benedict with Foolproof Blender Hollandaise Sauce

Close-up of classic eggs benedict with rich hollandaise sauce and chives on toasted bread.
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Master restaurant-quality Eggs Benedict at home. This recipe features perfectly poached eggs, Canadian bacon, toasted English muffins, and a silky, easy Hollandaise sauce made right in your blender.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 slices Canadian bacon or ham
  • 4 English muffin halves, split and toasted
  • 1 tablespoon white vinegar (for poaching water)
  • 1/4 cup fresh chives, chopped (for garnish)
  • For the Foolproof Blender 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 the egg yolks, lemon juice, salt, and cayenne pepper into the jar of a blender. Blend on low speed for about 30 seconds until combined. With the blender running on low, slowly drizzle the warm, melted butter through the opening in the lid until the sauce is thick and emulsified. Set the sauce aside.
  2. Cook the Bacon: Heat a skillet over medium heat. Cook the Canadian bacon slices for 2 to 3 minutes per side until lightly browned and warmed through. Keep warm.
  3. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles, not a rolling boil). Add the white vinegar to the water. Crack one egg into a small bowl or ramekin. 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.
  4. Assemble the Eggs Benedict: Place two toasted English muffin halves on each plate. Top each half with one slice of warm Canadian bacon. Gently place one poached egg on top of the bacon.
  5. Finish and Serve: Spoon a generous amount of the blender Hollandaise Sauce over each egg. Garnish with chopped fresh chives. Serve immediately for an elegant weekend breakfast.

Notes

  • If you need to make this ahead, you can prepare the poached eggs and hollandaise sauce up to two days in advance. Gently reheat the sauce over a double boiler (do not boil) and briefly warm the eggs in warm water before assembling.
  • For the best poaching results, use the freshest eggs possible; their whites hold together better.
  • If you prefer a make-ahead option, consider preparing an Eggs Benedict Casserole instead of the classic assembly.

Nutrition

Find it online: https://spoonsprout.com/eggs-benedict-foolproof-hollandaise-recipe/