The Ultimate Easy Eggs Benedict: Foolproof Hollandaise & Perfect Poached Eggs
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Make classic Eggs Benedict at home with this simple recipe featuring a quick blender Hollandaise sauce and perfectly cooked poached eggs.
Ingredients
Instructions
Prepare the Hollandaise: Place egg yolks, lemon juice, Dijon mustard, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low speed, slowly drizzle in the hot melted butter until the sauce is thick and emulsified. Season with salt and pepper. Keep warm.
Toast the Muffins: Lightly toast the split English muffins.
Cook the Bacon: Lightly brown the Canadian bacon slices in a skillet over medium heat for 1-2 minutes per side. Keep warm.
Poach the Eggs: Bring a large, shallow pot of water to a gentle simmer (small bubbles, not a rolling boil). Add the vinegar and salt. Crack each egg into a small bowl or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk. Remove the egg with a slotted spoon and drain excess water on a paper towel. Repeat with remaining eggs.
Assemble: Place two toasted muffin halves on each plate. Top each half with one slice of warm Canadian bacon. Place one poached egg on top of the bacon.
Serve immediately, spooning a generous amount of warm Hollandaise sauce over each egg.
