Classic Eggs Benedict

This delicious brunch recipe does not need to only be enjoyed in restaurants. Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.

  • Total:40 mins
  • Prep:20 mins
  • Cook:20 mins
  • Yield:4 servings

Ingredients of Classic Eggs Benedict

Blender Hollandaise Sauce:

  • 3 very large egg yolks or 4 small yolks
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice or more if you like it more lemony
  • 1/2 teaspoon hot pepper saucelike Tobasco
  • 1/2 cup unsalted butter
  • kosher salt to taste

Eggs Benedict:

  • 8 poached eggs
  • 8 English muffins split
  • 8 ounces Canadian Bacon sliced or shaved

Instructions of Classic Eggs Benedict

    • Preheat the oven to 200 degrees F. Lightly toast the English muffins.
    • Arrange on a baking sheet. Garnish with equal portions of Canadian bacon.
    • Leave warm in the oven. Prepare poached eggs. If you are not able to do all 8 at the same time, don’t worry.
    • At the end of the eggs, place each egg on top of the stack of English muffins and Canadian bacon in the oven to keep warm.
    • To make the hollandaise, add the egg yolks, dijon, lemon juice and hot pepper sauce to the blender. Mix for only 5 seconds to combine.
    • In a saucepan on the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbling.
    • While the blender is running at low speed, pour the hot butter in a regular, thick spray.
    • The Dutch will thicken immediately. Do not mix too much, otherwise your sauce will thicken.
    • As soon as all the butter is in, the sauce should be made.
    • Add salt, if desired. Divide equal portions of Hollandaise over each egg.
    • Garnish with chopped chives or freshly ground pepper. Serve immediately.

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