Eggs Benedict with Blender Hollandaise
In short: Poached eggs and ham on toasted English muffins under a silky lemon hollandaise that takes just two minutes in a blender. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 625 kcal
Eggs Benedict is a restaurant brunch that is easier at home than it looks. The two parts that scare people are the poached eggs and the hollandaise, and both are simpler with a few tricks. Hot melted butter blended into egg yolks makes a smooth, buttery sauce in under a minute, and a gentle simmer with a splash of vinegar gives neat, tender eggs. Prepare everything in order and the whole plate comes together in about twenty-five minutes.
Instructions
- Make the hollandaise first. Melt the butter in a small saucepan until bubbling hot but not browned. Meanwhile, put the yolks, lemon juice, mustard, salt and cayenne in a blender or a tall jug for a hand blender.
- With the blender running on low, pour in the hot butter in a thin, steady stream. The sauce thickens in about 30 seconds to a glossy, pourable consistency. Add 1 tsp warm water if it is too thick, then pour into a warm jug and cover.
- Bring a wide saucepan of water to a gentle simmer and add the vinegar and a pinch of salt. Crack each egg into a cup and slide 4 into the water. Poach for 3 to 4 minutes, until the whites are set and the yolks are runny.
- While the eggs poach, toast the muffin halves until golden and warm the ham in a dry skillet for 1 minute per side.
- Lift the eggs out with a slotted spoon and blot them briefly on a towel. Poach the remaining 4 eggs the same way.
- Butter the muffins and top each half with a slice of ham and a poached egg. Spoon over the hollandaise, scatter with chives and serve immediately.
Tips
- If the hollandaise splits, whisk a fresh yolk with 1 tsp water in a clean bowl, then slowly beat in the broken sauce a little at a time until smooth. The leftover egg whites can go into scrambled eggs or an omelet.
- For eggs Florentine, replace the ham with wilted spinach. For a smoked salmon version, use thin slices of smoked salmon instead of the ham.
Questions and answers
Can I make hollandaise ahead of time?
It is best fresh, but it holds for up to an hour in a warm jug set in a bowl of warm water. Do not reheat it directly, or it will split. Stir in a teaspoon of warm water if it thickens.
What is the difference between eggs Benedict and eggs Florentine?
Eggs Benedict has ham or Canadian bacon under the egg, while eggs Florentine has wilted spinach. Both are topped with hollandaise and served on a toasted English muffin.
Is hollandaise safe if it uses raw egg yolks?
The hot butter only gently cooks the yolks, so the sauce is lightly cooked rather than fully cooked. Pregnant women, young children, older adults and anyone with a weakened immune system should use pasteurized eggs or skip it.
How long does it take to make Eggs Benedict with Blender Hollandaise?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Eggs Benedict with Blender Hollandaise?
About 625 kcal per serving, with 30 g of protein, 28 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 625 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 28 g |
| Fat | 43 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1160 mg |
Estimated values, calculated from the ingredients.
