Description
Make classic Eggs Benedict at home with this simple recipe featuring a quick blender Hollandaise sauce and perfectly cooked poached eggs.
Ingredients
Scale
- 4 large English muffins, split
- 8 slices Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt (for poaching water)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Pinch of cayenne pepper
- 1/2 cup unsalted butter, melted and hot
- Salt and black pepper to taste
Instructions
- Prepare the Hollandaise: Place egg yolks, lemon juice, Dijon mustard, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low speed, slowly drizzle in the hot melted butter until the sauce is thick and emulsified. Season with salt and pepper. Keep warm.
- Toast the Muffins: Lightly toast the split English muffins.
- Cook the Bacon: Lightly brown the Canadian bacon slices in a skillet over medium heat for 1-2 minutes per side. Keep warm.
- Poach the Eggs: Bring a large, shallow pot of water to a gentle simmer (small bubbles, not a rolling boil). Add the vinegar and salt. Crack each egg into a small bowl or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk. Remove the egg with a slotted spoon and drain excess water on a paper towel. Repeat with remaining eggs.
- Assemble: Place two toasted muffin halves on each plate. Top each half with one slice of warm Canadian bacon. Place one poached egg on top of the bacon.
- Serve immediately, spooning a generous amount of warm Hollandaise sauce over each egg.
Notes
- For easier poaching, you can strain the egg whites through a fine-mesh sieve before cooking to remove the thin, watery parts.
- If your Hollandaise sauce separates, you can try blending one extra egg yolk in a clean bowl and slowly whisking the broken sauce into it until it re-emulsifies.
- You can substitute smoked salmon for Canadian bacon to make Eggs Royale.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 350