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Ultimate Easy Eggs Benedict with Foolproof Blender Hollandaise

Close-up of a classic Eggs Benedict with runny yolk spilling out from the poached egg under rich hollandaise sauce.
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Make restaurant-quality Eggs Benedict at home using this simple guide, featuring perfectly poached eggs and a rich, creamy Hollandaise sauce made quickly in a blender. This recipe demystifies the classic brunch dish for your weekend enjoyment.

Ingredients

Scale
  • 4 large eggs
  • 4 slices Canadian bacon or ham
  • 4 English muffin halves
  • 1 tablespoon white vinegar (for poaching)
  • 1 tablespoon butter (for toasting)
  • For the Foolproof Hollandaise Sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins: Lightly butter the English muffin halves. Toast them until golden brown and set aside.
  2. Cook the Meat: In a skillet over medium heat, cook the Canadian bacon or ham slices until heated through and slightly browned on the edges, about 2 minutes per side. Keep warm.
  3. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles should break the surface, not a rolling boil). Add the white vinegar. Crack each egg into a small bowl or ramekin first. Create a gentle swirl in the water with a spoon. Carefully slide one egg into the center of the swirl. 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. Make the Blender Hollandaise Sauce: Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender jar. Blend on medium speed for about 15 seconds until combined. With the blender running on low speed, slowly drizzle the warm, melted butter through the top opening in a thin, steady stream until the sauce emulsifies and thickens. Stop blending immediately once all the butter is incorporated.
  5. Assemble the Dish: Place one toasted English muffin half on each plate. Top with a slice of warm Canadian bacon. Gently place one poached egg on top of the bacon. Spoon a generous amount of the fresh Hollandaise sauce over the egg. Serve immediately.

Notes

  • For easier poaching, you can strain the egg whites through a fine-mesh sieve before cooking; this removes the thin, watery part of the white, resulting in a neater poached egg.
  • If your Hollandaise sauce seems too thick, add a teaspoon of warm water while blending on low speed until you reach your desired consistency.
  • You can prepare the poached eggs and Hollandaise sauce up to 2 days ahead of time. Store the eggs covered in the refrigerator; gently reheat the sauce over a double boiler (bain-marie) just before serving.

Nutrition

Find it online: https://cookingzenith.com/easy-eggs-benedict-foolproof-hollandaise/