Description
Indulge in a restaurant-quality Eggs Benedict with a rich, creamy homemade hollandaise sauce made right in the blender. This effortless recipe is perfect for a special brunch at home.
Ingredients
– 4 large eggs
– 2 English muffins, split in half
– 1/2 cup unsalted butter, melted
– 2 egg yolks
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/8 teaspoon white pepper
Instructions
1. Bring a large pot of water to a gentle simmer. Crack the eggs individually into a small bowl, then gently slide them into the simmering water. Poach for 4-5 minutes until the whites are set but the yolks are still runny.
2. While the eggs are poaching, toast the English muffin halves until golden brown.
3. In a blender, combine the melted butter, egg yolks, lemon juice, salt, and white pepper. Blend on high speed for 30 seconds until the hollandaise sauce is thick and creamy.
4. Place the toasted English muffin halves on plates and top each one with a poached egg. Drizzle the homemade hollandaise sauce generously over the top.
5. Serve immediately and enjoy your indulgent Eggs Benedict with Easy Blender Hollandaise!
Notes
For best results, use very fresh eggs for poaching. The blender hollandaise can be made in advance and gently reheated before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American