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Classic Eggs Benedict with Foolproof Blender Hollandaise

Close-up of classic eggs benedict featuring poached eggs, ham, and rich hollandaise sauce on a toasted English muffin.
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Make restaurant-quality Eggs Benedict at home using simple steps for perfectly poached eggs and a creamy, quick Hollandaise sauce made in a blender.

Ingredients

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  • 4 English muffin halves
  • 4 slices Canadian bacon or ham
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching water)
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 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: Split the English muffins and toast the cut sides until lightly golden. Keep them warm.
  2. Cook the Meat: Lightly warm the Canadian bacon or ham slices in a dry skillet over medium heat until slightly browned. Keep warm.
  3. Make the Hollandaise Sauce (Blender Method): Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender. Blend on low speed for about 15 seconds. With the blender running on low, slowly drizzle the warm, melted butter through the opening in the lid until the sauce is thick and emulsified. Stop blending immediately if the sauce separates. Set aside in a warm spot, but do not let it get hot.
  4. Poach the Eggs: Fill a wide, shallow pan with about 3 inches of water. Add the white vinegar. Bring the water to a gentle simmer—you should see small bubbles forming, but the water should not be rapidly boiling. Crack one egg into a small bowl first. Create a gentle swirl in the simmering water with a spoon, then carefully slide the 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 gently place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  5. Assemble the Dish: Place one toasted English muffin half on each plate. Top with a slice of warmed Canadian bacon. Carefully place one poached egg on top of the bacon. Spoon a generous amount of the Hollandaise sauce over each egg. Serve immediately.

Notes

  • To make the Hollandaise sauce ahead of time, keep it in a thermos or a jar placed in a bowl of warm (not hot) water. Do not reheat the sauce over direct heat, as it will curdle.
  • For easier poaching, you can crack each egg into a small fine-mesh sieve over the sink first to drain off the very thin, watery part of the egg white. Then slide the egg into the simmering water.
  • If you are serving a crowd, consider making an Eggs Benedict Casserole instead for easier preparation.

Nutrition

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