Description

Indulge in a classic Eggs Benedict breakfast with a luxuriously smooth and creamy homemade hollandaise sauce made easy in the blender. This dish is sure to impress your guests and satisfy your cravings for a decadent brunch.

Ingredients

– 4 large eggs

– 4 English muffins, split in half

– 2 tablespoons white vinegar

– 1/2 cup (1 stick) unsalted butter, melted

– 3 egg yolks

– 1 tablespoon lemon juice

– 1/4 teaspoon salt

– 1/8 teaspoon cayenne pepper

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Instructions

1. Bring a large pot of water to a gentle simmer over medium heat. Add the white vinegar.

2. Crack each egg individually into a small ramekin or cup.

3. Gently slide the eggs one at a time into the simmering water. Poach for 4-5 minutes, or until the whites are completely set but the yolks are still runny.

4. While the eggs are poaching, toast the English muffin halves until golden brown.

5. In a blender, combine the melted butter, egg yolks, lemon juice, salt, and cayenne pepper. Blend on high speed until the mixture is smooth and emulsified, about 1 minute.

6. Place the toasted English muffin halves on plates and top each one with a poached egg. Drizzle the blender hollandaise sauce over the top.

7. Serve immediately and enjoy your homemade Eggs Benedict!

Notes

For best results, use very fresh eggs for poaching. The hollandaise can be made in advance and reheated gently before serving.

Prep Time: 15
Cook Time: 15
Category: Main Dishes
Method: Poaching, Blending
Cuisine: American