Imagine starting your day with a plate of perfectly poached eggs nestled atop crispy Canadian bacon and toasted English muffins, all drizzled with a luxuriously creamy hollandaise sauce. Welcome to the world of Eggs Benedict, a brunch classic that transforms your morning routine into a gourmet experience! With our easy-to-follow recipe for Blender Hollandaise Sauce, you’ll discover how to create this indulgent dish in just 25 minutes. Whether you're impressing guests or treating yourself, this delightful recipe will have everyone begging for seconds. Ready to elevate your brunch game? Let’s dive in!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 English muffins, split
- 8 large eggs
- 8 slices Canadian bacon
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare all ingredients by gathering and measuring them. Take butter and cut into small cubes. Separate egg yolks for hollandaise sauce.
- Melt butter in a small saucepan over low heat until just melted and warm, but not browning. Set aside.
- For hollandaise sauce, add egg yolks, lemon juice, a pinch of salt, and a dash of pepper to a blender. Blend for about 30 seconds until mixture is smooth.
- With blender running, slowly stream in warm melted butter in a thin, steady stream until sauce becomes thick and creamy. Keep sauce warm by placing blender container in a bowl of warm water.
- Toast English muffins until golden brown. Set aside and keep warm.
- In a large skillet, lightly brown Canadian bacon over medium heat, about 1-2 minutes per side. Remove and keep warm.
- Fill a wide, deep pan with about 3 inches of water. Add a splash of white vinegar and bring to a gentle simmer.
- Crack each egg into a small ramekin. Carefully slide eggs into simmering water, cooking 3-4 minutes until whites are set but yolks remain runny.
- Assemble by placing toasted English muffin halves on plates. Top each half with a slice of Canadian bacon.
- Using a slotted spoon, remove poached eggs from water and gently place on top of Canadian bacon.
- Generously spoon hollandaise sauce over each egg, covering it completely.
- Garnish with chopped fresh parsley and a sprinkle of black pepper.
- Serve immediately while eggs are hot and sauce is creamy. Enjoy your classic Eggs Benedict!
Tips
- Prep Ahead: To save time, gather and measure all your ingredients before you start cooking. This will make the process smoother and more enjoyable.
- Perfect Hollandaise: When making the hollandaise sauce, ensure your butter is warm but not hot. This helps achieve that perfect creamy consistency without cooking the egg yolks.
- Vinegar in the Water: Adding a splash of white vinegar to the poaching water helps the egg whites coagulate faster, resulting in a neater poached egg.
- Keep Everything Warm: As you prepare each component, keep the toasted muffins and cooked bacon warm in a low oven to ensure everything is served hot.
- Garnish for Flair: Don’t skip the fresh parsley garnish! It adds a pop of color and a fresh flavor that complements the richness of the dish.
- Serve Immediately: Eggs Benedict is best enjoyed fresh, so assemble and serve right away to savor the runny yolks and creamy sauce.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 30g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 525mg
