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The Ultimate Easy Eggs Benedict with Foolproof Blender Hollandaise

Close-up of two servings of eggs benedict on a white plate, featuring poached eggs with hollandaise sauce and runny yolk spilling out.
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Make restaurant-quality Eggs Benedict at home with this simple recipe. You get perfectly poached eggs, toasted English muffins, Canadian bacon, and a creamy, foolproof blender hollandaise sauce.

Ingredients

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  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar (for poaching water)
  • 4 English muffins, split
  • 8 slices Canadian bacon
  • 1/2 cup (1 stick) unsalted butter (for hollandaise)
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • 1/4 teaspoon salt (for hollandaise)
  • Pinch of cayenne pepper (for hollandaise)

Instructions

  1. Prepare the Hollandaise Sauce: Place the butter in a small saucepan and melt it over low heat. Keep it warm but not boiling.
  2. In a blender, combine the 3 egg yolks, lemon juice, salt, and cayenne pepper. Blend for 10 seconds until combined.
  3. With the blender running on low speed, slowly drizzle the warm melted butter into the egg mixture in a thin, steady stream. Continue blending until the sauce is thick and emulsified. Set the hollandaise aside in a warm spot.
  4. Toast the English Muffins: Toast the split English muffins until golden brown. Keep them warm.
  5. Cook the Canadian Bacon: Heat a skillet over medium heat. Cook the Canadian bacon slices for 1 to 2 minutes per side until lightly browned and heated through. Set aside.
  6. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles rising, not a rolling boil). Add the white vinegar to the water.
  7. Crack each of the 4 eggs individually into small ramekins or cups.
  8. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk.
  9. Use a slotted spoon to carefully remove the poached egg from the water. Gently dab the bottom on a paper towel to remove excess water. Repeat with the remaining eggs, cooking them one or two at a time if your pan is small.
  10. Assemble the Eggs Benedict: Place two toasted English muffin halves on each plate. Top each half with a slice of warm Canadian bacon.
  11. Carefully place one poached egg on top of the bacon.
  12. Spoon a generous amount of the blender hollandaise sauce over each egg. Serve immediately.

Notes

  • You can prepare the poached eggs and hollandaise sauce up to 2 days ahead. Store the sauce in the refrigerator and gently reheat it over a double boiler before serving. Poached eggs can be gently reheated in warm water for 30 seconds.
  • For the best poaching results, use the freshest eggs available.
  • If you prefer a variation, substitute the Canadian bacon with smoked salmon or sautéed spinach for a vegetarian option.

Nutrition

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