Eggs Benedict with blender hollandaise
Soft poached eggs on toasted English muffins and seared Canadian bacon, finished with a silky lemon hollandaise whizzed up in a blender in under a minute.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 820 kcal
Ingredients
Method
Fill a wide saucepan or deep skillet with about 3 inches of water, add the vinegar and bring to a bare simmer over medium-high heat, with small bubbles just breaking the surface. Meanwhile, put the yolks, lemon juice, cayenne and a pinch of salt in a blender.
Melt the butter in a glass measuring cup, covered, until hot and foaming, about 1 minute. With the blender running, slowly pour in the hot butter in a thin stream until the sauce is thick and pale. Leave it in the blender jar, lid on, to stay warm.
Crack each egg into a fine-mesh sieve set over a bowl and let the thin, watery white drain off for a few seconds, then tip it into a small cup. Gently slide the eggs one by one into the simmering water and poach until the whites are fully set but the yolks still wobble.
While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned at the edges, about 1 minute per side, and toast the muffins.
Lift the eggs out with a slotted spoon and blot the bottoms on a paper towel. Top each muffin half with Canadian bacon and an egg, spoon over the hollandaise and finish with a pinch of cayenne.
Tips
- Hot butter warms the yolks but doesn't fully cook them, so use pasteurized eggs for the hollandaise if serving anyone pregnant, very young, elderly or with a weakened immune system.
- If the hollandaise is too thick, blend in a teaspoon of warm water; if it has cooled, set the blender jar in a bowl of hot tap water for a minute.
- Straining off the thin white in a sieve is what gives you neat, round poached eggs with no wispy bits, and fresher eggs hold together best.
