Description
Indulge in a decadent Eggs Benedict with a silky smooth, homemade blender hollandaise sauce. This quick and easy recipe delivers a restaurant-quality breakfast or brunch in just 10 minutes!
Ingredients
– 4 large eggs
– 2 English muffins, split in half
– 2 tablespoons white vinegar
– 1/2 cup unsalted butter, melted
– 2 egg yolks
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/8 teaspoon ground black pepper
Instructions
1. Bring a large saucepan of water to a gentle simmer. Add the white vinegar.
2. Crack each egg individually into a small ramekin or cup. Gently slide the eggs one at a time into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
3. Meanwhile, make the blender hollandaise sauce. In a blender, combine the melted butter, egg yolks, lemon juice, salt, and pepper. Blend on high speed until the sauce is smooth and creamy, about 1 minute.
4. Toast the English muffin halves until golden brown.
5. Place the toasted muffin halves on plates and top each with a poached egg. Drizzle the blender hollandaise sauce generously over the top.
6. Serve the Eggs Benedict immediately, garnished with additional fresh herbs if desired.
Notes
For best results, use the freshest eggs possible for poaching. The blender hollandaise sauce can be prepared in advance and reheated gently before serving.
- Prep Time: 10
- Cook Time: 10
- Category: Main Dishes
- Method: Poaching, Blending
- Cuisine: American