Eggs Benedict with Blender Hollandaise
Elevate your breakfast or brunch game with this decadent recipe for Eggs Benedict with Blender Hollandaise! Featuring perfectly toasted English muffins, savory Canadian bacon, and flawlessly poached eggs, this classic dish is topped with a velvety hollandaise sauce made effortlessly in a blender. With just a handful of simple ingredients and a quick, fail-proof technique, you'll achieve restaurant-quality results right at home. A touch of lemon juice and optional cayenne pepper add brightness and warmth to the sauce, while a sprinkle of fresh chives provides an elegant finishing touch. Ready in just 30 minutes, this indulgent recipe is perfect for impressing guests or treating yourself to a luxurious start to the day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 English muffins
- 4 slices Canadian bacon (or ham)
- 4 Large eggs
- 1 tablespoon White vinegar
- 0.5 cup Unsalted butter
- 3 Large egg yolks
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper (optional)
- 1 tablespoon Chives (optional, for garnish)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Heat a large skillet over medium heat and cook the Canadian bacon slices for 1-2 minutes on each side until lightly browned. Keep warm.
Bring a medium pot of water to a simmer and add the white vinegar.
Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one by one, into the simmering water. Poach gently for 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and drain on a paper towel.
To make the hollandaise sauce, melt the unsalted butter in a small saucepan over medium heat until completely melted and hot.
In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper (if using). Blend on high speed for 10 seconds.
With the blender running, slowly drizzle in the hot melted butter in a steady stream. Blend until the sauce is thick and smooth. Taste and adjust seasoning if necessary.
To assemble, place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg.
Generously spoon the hollandaise sauce over the top of each egg. Garnish with chopped chives, if desired.
Serve immediately and enjoy this indulgent breakfast or brunch treat!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1540 mg | 513% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.7 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
