Eggs Benedict with Blender Hollandaise
Poached eggs and seared Canadian bacon on toasted English muffins, draped in a silky lemon hollandaise that comes together in a blender in under a minute.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Very fresh eggs hold together best in the water. If the hollandaise thickens too much, whisk in a little warm water. Keep it warm, not hot, or it will scramble. Leftover sauce does not reheat well, so make just what you need.
Method
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Make the hollandaise. Blend the egg yolks, lemon juice, salt and cayenne in a blender for . With the blender running on low, slowly stream in the hot melted butter until thick and pale. Thin with a teaspoon of warm water if needed. Pour into a small jar and keep warm in a bowl of warm water.
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Bring a wide, deep pan of water to a gentle simmer, about 180°F (82°C), with small bubbles on the bottom. Add the vinegar.
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Melt the 1 tablespoon butter in a skillet over medium heat. Sear the Canadian bacon for per side until lightly browned. Keep warm.
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Toast the English muffins until golden and crisp.
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Crack each egg into a small cup. Stir the simmering water to make a gentle swirl and slide in the eggs, 4 at a time. Poach for for a runny yolk, then lift out with a slotted spoon and blot on a towel. Repeat with the remaining eggs.
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Stack two muffin halves per plate with a slice of Canadian bacon on each and top with a poached egg. Spoon over the warm hollandaise and finish with paprika and parsley. Serve right away.
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