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Close-up of Eggs Benedict with Canadian bacon on toasted muffins, topped with Hollandaise sauce, garnished with chopped chives. Orange slices and parsley on the side.

Eggs Benedict with Blender Hollandaise

Course: Breakfast
Cuisine: American
Keyword: eggs benedict
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 613kcal
Author: Laureen King
Easy Eggs Benedict with blender hollandaise sauce, poached eggs, and back bacon. A simple homemade brunch perfect for weekends or special occasions.
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Ingredients

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup butter I used salted butter
  • 2 tbsp lemon juice fresh squeezed
  • pinch salt
  • pinch pepper

Other Ingredients

  • 8 slices Canadian back bacon
  • 4 English muffins toasted
  • 8 eggs for poaching
  • 1 tbsp white vinegar
  • pinch paprika or chives optional for garnish

Instructions

Step 1: Prepare the Hollandaise Sauce

  • Separate the eggs and place the egg yolks and lemon juice in the blender. Pulse just until blended.
  • Using a small saucepan, heat the butter until hot, but not boiling!
  • With the blender running, gradually pour the melted butter into the egg yolks and lemon juice.
  • Blend about 3 minutes or until thick and creamy.
  • Keep the sauce warm while you prepare the poached eggs, English muffins and back bacon. A thermal container works great for this. 

Step 2: Cook the Canadian Back Bacon

  • In a large skillet sear the back bacon over medium heat, set aside and keep warmed.

Step 3: Toast the English Muffins

  • Split the English muffins and toast. I find the oven broiler works well for this.

Step 4: Making the Poached Eggs

  • Fill a large skillet with water, half full. Bring to a boil, then reduce heat to a gentle simmer. 
  • Stir in 1 tablespoon of vinegar. This helps the eggs keep their shape and sets them.
  • Break an egg into a small bowl and slide the egg into the water. Hold the bowl close to the water as you slide the egg out. Repeat with the remaining eggs. (Do not over-crowd the pan; work in batches if necessary.)
  • Simmer, uncovered, for 3 to 4 minutes, just until the eggs are soft-cooked. The whites should be fully set and neatly wrapped around the yolk. Inside, the yolk should be soft and runny.
  • Remove with slotted spoon.

Step 5: Assemble the Eggs Benedict

  • Place bacon on each half of the English muffin, top with a poached egg and spoon over a dollop or hollandaise sauce.
  • Sprinkle with small amount fresh ground pepper.
  • Garnish with finely chopped chives or paprika if desired.

Nutrition

Calories: 613kcal | Carbohydrates: 29g | Protein: 30g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 611mg | Sodium: 1096mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg