Eggs Benedict with Blender Hollandaise Sauce

This recipe for Eggs Benedict with Blender Hollandaise Sauce will turn any breakfast or holiday brunch into something special.

Easy Eggs Benedict with Blender Hollandaise Sauce Recipe

Eggs Benedict is one of those dishes that requires several steps to make. The good thing is, the ingredients aren't unique. In fact, you may already have most of them stocked in your fridge. As demonstrated in this recipe, I began making hollandaise sauce in my blender some time ago, and it works beautifully. It's become my go-to technique.

How to Make the Best Eggs Benedict Recipe with Blender Hollandaise Sauce

This eggs benedict recipe is a hit whenever its served. Most popular for weekend and holiday brunches, it's a classic that everyone should know how to make. Eggs Benedict requires several steps to make, but the good news is, none are difficult. It's the perfect opportunity to get the whole family into the kitchen to help.

• Ingredients you'll need to make homemade Eggs Benedict: English muffins, butter, large or extra large eggs, salt and black pepper, fresh chopped chives, Canadian bacon and vinegar.
• To make the Blender Hollandaise Sauce you'll need: Large egg yolks, melted butter, lemon juice, Dijon mustard, salt, cayenne and black pepper.
• Kitchen tools you'll need: A deep skillet or saucepan, stand blender, sheet pan or toaster, sharp knife and cutting board, measuring cups and spoons and a large skillet.
• When do you serve eggs benedict? For breakfast, brunch, lunch or breakfast for dinner.
• What will you need to make Eggs Benedict? You'll need toasted English muffins, poached eggs and Canadian bacon.
• What's in blender hollandaise sauce? To make the hollandaise sauce you'll need large egg yolks, Dijon mustard, lemon juice, salt,  melted butter, cayenne and black pepper.
• Making the hollandaise sauce in a blender is literally the easiest way to make it. It only takes a few minutes to blend and then, keep warm over simmering hot water  or in a double boiler until serving. Hollandaise is also delicious when served as a sauce for steamed vegetables like asparagus.
• A double boiler is a handy kitchen tool to have available for melting cheese and chocolate and when making sauces. In this case, it's purpose is to keep the hollandaise warm and at the proper temperature. You can use a makeshift double boiler by using a tempered glass bowl over a pot of simmering water.
• Please note, you can and should, adjust the cooking time for poaching the eggs depending on the doneness that suits your personal taste.
• What can I substitute for Canadian bacon? You could use thinly sliced cooked ham, lobster meat or crab cakes instead.
• Eggs Benedict is best made and served the same day. I don't recommend making it in advance or storing it although it would keep in the refrigerator for up to 3 days.

More Easy Eggs Recipes and Brunch Dishes to Make

If you're family is like mine, breakfast foods seem to be even more popular for lunch or dinner than they are in the morning. Other brunch recipes to add to the menu:

• If the idea of poaching eggs isn't appealing to you, the perfect kitchen hack is to make a batch of my Baked French Eggs, instead. Just as when frying or poaching eggs, adjust the baking time depending on your preferred level of doneness.
• Western Omelet Quiche is a fan favorite!
• A personal favorite, Twice Baked Potatoes with Spinach Bacon and Eggs are another tasty make-ahead option to make.
• Make your own homemade Breakfast Sausage and season it to your taste.
• Ham and Cheese Hash Brown Brunch Bake is delicious topped with sour cream and fresh chives.
• My boys love  Open Faced Egg and Canadian Bacon Rolls for on the go breakfasts.
• You may also enjoy my Parade article featuring 28 Ways to Make Breakfast in a Muffin Tin.

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Helpful Kitchen Items:

• Deep Skillet
• Double Boiler
• Blender
• Slotted Spoon

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5 from 2 votes

Eggs Benedict with Blender Hollandaise Sauce

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: easy-blender-hollandaise-sauce, easy-eggs-benedict, eggs-benedict-recipe, hollandaise-sauce-recipe

Servings: 6 servings

Calories: 375kcal

Author: Melissa Sperka

Ingredients

• 6 large or x-large eggs
• white vinegar
• Hollandaise Sauce:
• 4 large egg yolks
• 2 tablespoon fresh lemon juice
• ¼ teaspoon Dijon
• ¼ teaspoon salt
• ⅛ teaspoon cayenne
• ⅛ teaspoon freshly ground black pepper
• ½ cup salted butter melted
• 3 whole English muffins, halved (6 pieces total)
• 2 tablespoon butter softened
• 12 slices Canadian bacon
• 2 tablespoon chopped fresh chives plus additional as needed
• smoked paprika for garnishing

Instructions

• To make eggs: Bring water to a boil in a deep skillet. Add a splash of white vinegar. Gently add each egg along the side of the skillet to help keep the eggs together. Poach for 3-5 minutes or until the yolk is cooked to your preference.
• To make the hollandaise sauce: (Makes ¾ cup) In an electric stand blender combine egg yolks, lemon juice, Dijon, salt, cayenne, and freshly ground black pepper. Process on high speed until slightly thickened and lemon colored.
• Turn blender to low speed; add butter to yolk mixture through the opening in a slow steady stream.
• Once butter is added, turn blender to the high speed setting and process until thickened, around 30-40 seconds.
• On the stovetop place a tempered glass bowl over hot, not simmering water. Place the hollandaise sauce into the bowl over the hot water to keep warm until serving. Stir before serving.
• In a large skillet, fry Canadian bacon pieces over medium-high heat until lightly browned and crisp around the edges. (about 1-2 minutes per side)
• Toast English Muffin halves, then butter. 
• To assemble: Place two pieces of Canadian Bacon and one egg on each English muffin half. Drizzle with hollandaise sauce.
• Garish with chopped chives and a light dusting of paprika.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 16g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 910mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg

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