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Classic Eggs Benedict with Foolproof Blender Hollandaise

Two servings of classic eggs benedict on English muffins with ham, topped with rich hollandaise sauce, yolk running out.
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Make restaurant-quality Eggs Benedict at home using this simple recipe featuring perfectly poached eggs and a creamy, foolproof Hollandaise sauce made quickly in a blender.

Ingredients

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

Instructions

  1. Prepare the English muffins: Toast the muffin halves until lightly golden. Keep them warm.
  2. Cook the meat: Lightly pan-fry the Canadian bacon or ham slices until warmed through and slightly browned on the edges. Set aside.
  3. Make the Hollandaise sauce: Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender jar. Blend for 10 seconds. With the blender running on low speed, slowly drizzle the hot, melted butter through the opening in the lid until the sauce is thick and emulsified. Stop blending immediately once all butter is incorporated. Keep the sauce warm, but do not overheat.
  4. Poach the eggs: Bring a wide, shallow pot of water to a gentle simmer (small bubbles should break the surface, not a rolling boil). Add the vinegar. Crack each egg into a small bowl or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. 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 warm ham or bacon. Place one poached egg on top of the meat. Spoon a generous amount of warm Hollandaise sauce over each egg. Serve immediately.

Notes

  • For easier poaching, you can strain the egg whites through a fine-mesh sieve before cooking to remove the thin, watery outer white.
  • If your Hollandaise sauce separates (breaks), place one teaspoon of hot water in a clean bowl and slowly whisk in the broken sauce until it comes back together.
  • You can substitute smoked salmon for ham for Eggs Royale, or spinach for a vegetarian Eggs Florentine.

Nutrition

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