My Eggs Benedict Recipe is one of the easiest you’ll find, thanks to a quick blender Hollandaise sauce!
Whenever we go out to breakfast, one of us almost always orders Eggs Benedict. It’s just one of those classic and hearty dishes that will really stick with you throughout the day, especially when you’re traveling.
To poach the eggs, start with very fresh eggs for best results. Heat about 2 inches of water in a deep saucepan to a gentle simmer and stir in 1 tablespoon of cider or white wine vinegar to help the eggs keep their shape. Break eggs close to the simmering water. Immediately and gently push the whites over the yolk with a wooden spoon for 2-3 seconds, then proceed with the other eggs. After 4 minutes, remove the first egg with a slotted spoon; the white should be set and the yolk should still be soft. You can also buy single egg poachers for a few dollars at many supermarkets.
One of my favorite twists on this classic is adding smoked salmon, sauteed spinach and a Bearnaise sauce, which is basically a Hollandaise sauce with fresh tarragon. Feel free to doctor up this recipe with your favorite proteins, whether it’s sausage, bacon or even crab and lobster! Add some sautéed spinach for a healthy addition.
Eggs Benedict Recipe
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 English muffins split
- Butter as needed
- 4 slices cooked Canadian bacon, proscuitto or ham or substitute smoked salmon, lobster/crab meat, sautéed spinach
- 4 eggs poached
Blender Hollandaise Sauce
- 3 egg yolks
- 1/2 tsp salt
- 1/8 tsp white pepper
- 2 tb lemon juice
- 1/2-1 cup butter
Instructions
Blender Hollandaise Sauce
- Place egg yolks, salt, white pepper and 2 tablespoons lemon juice in blender jar. Cut butter into pieces and heat to foaming hot in small saucepan.
- Cover jar and blend egg yolk mixture at top speed 2 seconds. Uncover and still blending at top speed, immediately start pouring in 1/2 of hot butter in thin stream or droplets. Sauce will be thick cream.
- Pour into saucepan or bowl. Vigorously whisk in remaining melted butter, added in steam of droplets.
- Optional Add Ons: Tabasco to taste, Paprika to taste to taste, Sriracha hot sauce to taste, Chopped cilantro leaves to taste. Makes 1 1/2 cups sauce.
For Eggs Benedict
- Toast or broil the muffin halves and spread with butter.
- Top each muffin half with the slices of Canadian bacon or ham, then top with the poached eggs.
- Cover eggs with hot hollandaise sauce and serve, two halves per person.
