Description

Indulge in a classic brunch favorite with this easy Eggs Benedict recipe featuring a quick and creamy blender hollandaise sauce. Perfectly poached eggs sit atop toasted English muffins, all drizzled with the rich and velvety hollandaise for an unforgettable breakfast or brunch.

Ingredients

– 4 large eggs

– 2 English muffins, split in half

– 4 slices Canadian bacon

– 2 egg yolks

– 1/2 cup unsalted butter, melted

– 1 tablespoon lemon juice

– 1/2 teaspoon Dijon mustard

– 1/4 teaspoon cayenne pepper

– Salt and pepper to taste

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Instructions

1. Bring a large pot of water to a gentle simmer. Crack the eggs individually into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.

2. While the eggs are poaching, toast the English muffin halves until golden brown.

3. In a blender, combine the egg yolks, lemon juice, Dijon mustard, and cayenne. Blend on high speed until smooth.

4. With the blender running, slowly drizzle in the melted butter until the mixture thickens into a creamy hollandaise sauce. Season with salt and pepper to taste.

5. Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and drizzle the hollandaise sauce over the top.

6. Serve the Eggs Benedict immediately, garnished with fresh herbs if desired.

Notes

For a heartier meal, serve the Eggs Benedict with a side of roasted potatoes or a fresh salad. The hollandaise sauce can be kept warm in a double boiler or thermos until ready to serve.

Prep Time: 10
Cook Time: 15
Category: Bites & Finger Foods
Method: Stovetop
Cuisine: American