This Classic Eggs Benedict recipe is so easy to make by using a blender to prepare the hollandaise sauce. My favorite gourmet breakfast recipe!
The key to making perfect Eggs Benedict is preparing a smooth and creamy Hollandaise sauce. Using a blender to make Hollandaise sauce is the easiest method. To start your preparation have all the ingredients measured and ready to go. This includes having the water simmering for the poached eggs, skillet ready to cook the back bacon and eggs cracked and ready to be poached in small bowls. I found toasting the English muffins under the oven broiler is more efficient than using a toaster.
The first step is making the Hollandaise sauce. Keep it warm in the oven on warmer temperature setting or use a thermal container while you poach the eggs. Make sure the Hollandaise sauce does not cook or your sauce will turn into something that looks like bad scrambled eggs.
Classic Eggs Benedict
- 4 egg yolks
- ½ cup butter I used salted butter
- 2 tbsp lemon juice fresh squeezed
- pinch salt
- pinch pepper
- 8 slices Canadian back bacon
- 4 English muffins toasted
- 8 eggs for poaching
- 1 tbsp white vinegar
- paprika or chives optional for garnish
- To Prepare Hollandaise Sauce
- Place egg yolks and lemon juice in blender, pulse on/off until blended.
- In small saucepan, heat butter until hot, but not boiling!
- With blender running gradually pour hot butter into egg yolks.
- Blend about 3 minutes or until thick and creamy.
- Keep warm (a thermal container works great for this)
- In skillet brown back bacon over medium heat, keep warm.
- Split English muffins, toast, keep warm.
- Fill 10 inch skillet half full with water (at least 3 inches deep). Bring to boil, then reduce heat and keep to simmer.
- Stir in 1 tablespoon of vinegar. This helps the eggs keeps their shape.
- Break one egg into small bowl, then slide egg into water, holding bowl close to water as you slide egg out. Repeat with remaining eggs. (best done in 2 batches so as to not over crowd the eggs).
- Simmer, uncovered for 3 to 5 minutes just until egg are soft-cooked.
- Remove with slotted spoon.
- Place 2 halves of English muffin on each plate.
- Top with cooked Canadian back bacon.
- Place poached egg on top of back bacon.
- Sprinkle each egg with very small amount of salt.
- Top with Hollandaise sauce.
- Sprinkle with small amount fresh ground pepper.
- Garnish with finely chopped chives or paprika if desired.
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