Eggs Benedict with Blender Hollandaise

[Laureen King]

Enjoy a gourmet brunch at home. This recipe for Eggs Benedict is made easy by using a blender to prepare the Hollandaise sauce. It’s perfect when you want to make a special weekend brunch or breakfast.

The secret to a great Eggs Benedict is all in the timing and preparation. Before you start cooking, have everything ready to go. Measure your ingredients, bring the skillet of water to a gentle simmer for poaching eggs, and preheat a skillet for the back bacon. Crack your eggs into small bowls ahead of time; this makes slipping them into the water much easier. Use the oven broiler as an easy way to toast all the English muffins at once.

Ingredients​

• 12 eggs
• Butter (I used salted butter)
• Fresh lemon
• Salt
• Fresh ground pepper
• Canadian back bacon
• English muffins
• White vinegar
• Paprika or chives (optional, for garnish)

Tips for making Homemade Hollandaise Sauce​

This blender method makes Hollandaise sauce that is smooth and creamy with the perfect consistency, not too thick or too runny.

• Separate the eggs and place the egg yolks and lemon juice in the blender. Pulse just until blended.
• Using a small saucepan, heat the butter until hot, but not boiling!
• With the blender running, gradually pour the melted butter into the egg yolks and lemon juice.
• Blend about 3 minutes or until thick and creamy.
• Keep the sauce warm while you prepare the poached eggs, English muffins and back bacon. A thermal container works great for this.

NOTE: Make sure the Hollandaise sauce does not cook, or your sauce will turn into something that looks like bad scrambled eggs.

How to make Perfectly Poached Eggs​

• Fill a large skillet with water, half full. Bring to a boil, then reduce heat to a gentle simmer.
• Stir in 1 tablespoon of vinegar. This helps the eggs keep their shape and sets them.
• Break an egg into a small bowl and slide the egg into the water. Hold the bowl close to the water as you slide the egg out. Repeat with the remaining eggs. (Do not over-crowd the pan; work in batches if necessary.)
• Simmer, uncovered, for 3 to 4 minutes, just until the eggs are soft-cooked.
• Remove with a slotted spoon.

Variations to Classic Eggs Benedict Recipe​

• Use slices of ham or turkey bacon instead of back bacon
• smoked salmon
• Make Eggs Florentine by using sautéed spinach.
• Replace the meat with slices of avocado for a vegetarian version.

Try these Breakfast or brunch recipes​

Looking for a breakfast or brunch recipe for everyday, holidays, or weekend brunch, these are some of my family’s favourites.

Hearty Breakfast Skillet​

Asparagus and Gruyere Cheese Quiche​

Breakfast Egg Bites​

Perfect Fluffy Pancake Recipe​

Print

Eggs Benedict with Blender Hollandaise​

Easy Eggs Benedict with blender hollandaise sauce, poached eggs, and back bacon. A simple homemade brunch perfect for weekends or special occasions.
Course Breakfast
Cuisine American
Keyword eggs benedict
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 613kcal
Author Laureen King

Ingredients​

Hollandaise Sauce​

• 4 egg yolks
• 1/2 cup butter I used salted butter
• 2 tbsp lemon juice fresh squeezed
• pinch salt
• pinch pepper

Other Ingredients​

• 8 slices Canadian back bacon
• 4 English muffins toasted
• 8 eggs for poaching
• 1 tbsp white vinegar
• pinch paprika or chives optional for garnish

Instructions​

Step 1: Prepare the Hollandaise Sauce​

• Separate the eggs and place the egg yolks and lemon juice in the blender. Pulse just until blended.
• Using a small saucepan, heat the butter until hot, but not boiling!
• With the blender running, gradually pour the melted butter into the egg yolks and lemon juice.
• Blend about 3 minutes or until thick and creamy.
• Keep the sauce warm while you prepare the poached eggs, English muffins and back bacon. A thermal container works great for this.

Step 2: Cook the Canadian Back Bacon​

• In a large skillet sear the back bacon over medium heat, set aside and keep warmed.

Step 3: Toast the English Muffins​

• Split the English muffins and toast. I find the oven broiler works well for this.

Step 4: Making the Poached Eggs​

• Fill a large skillet with water, half full. Bring to a boil, then reduce heat to a gentle simmer.
• Stir in 1 tablespoon of vinegar. This helps the eggs keep their shape and sets them.
• Break an egg into a small bowl and slide the egg into the water. Hold the bowl close to the water as you slide the egg out. Repeat with the remaining eggs. (Do not over-crowd the pan; work in batches if necessary.)
• Simmer, uncovered, for 3 to 4 minutes, just until the eggs are soft-cooked. The whites should be fully set and neatly wrapped around the yolk. Inside, the yolk should be soft and runny.
• Remove with slotted spoon.

Step 5: Assemble the Eggs Benedict​

• Place bacon on each half of the English muffin, top with a poached egg and spoon over a dollop or hollandaise sauce.
• Sprinkle with small amount fresh ground pepper.
• Garnish with finely chopped chives or paprika if desired.

Nutrition​

Calories: 613kcal | Carbohydrates: 29g | Protein: 30g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 611mg | Sodium: 1096mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg​

The post Eggs Benedict with Blender Hollandaise appeared first on Art and the Kitchen.