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The Ultimate Easy Eggs Benedict: Foolproof Poached Eggs and 90-Second Blender Hollandaise Sauce

Close-up of a perfectly prepared eggs benedict featuring a poached egg, ham, and rich hollandaise sauce on an English muffin.
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Create restaurant-style Eggs Benedict at home without the fuss. This recipe gives you simple techniques for perfectly poached eggs and a creamy, rich Hollandaise sauce made quickly in a blender. It is the best brunch recipe for an elegant weekend breakfast.

Ingredients

Scale
  • 4 large English muffins, split
  • 8 slices Canadian bacon or ham
  • 4 large eggs, plus extra for poaching
  • 1 tablespoon white vinegar (for poaching water)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Toast the English muffin halves until lightly golden. Keep them warm.
  2. In a large skillet over medium heat, cook the Canadian bacon or ham until heated through and slightly browned on the edges. Set aside on a plate.
  3. Prepare the poaching water: Fill a wide, shallow pan with about 3 inches of water. Add the white vinegar. Bring the water to a gentle simmer—do not let it boil rapidly.
  4. Crack one egg into a small bowl or ramekin. Create a gentle swirl in the simmering water with a spoon. Carefully slide the egg into the center of the swirl. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  5. Make the 90-Second Blender Hollandaise Sauce: Place the egg yolks, lemon juice, salt, and cayenne pepper into the small cup of an immersion blender or a small food processor. Blend for 10 seconds until combined.
  6. With the blender running on low speed, slowly drizzle the hot, melted butter in a thin, steady stream into the yolk mixture. The sauce will emulsify and thicken quickly. Stop blending once all the butter is incorporated and the sauce is thick and creamy.
  7. Assemble the Eggs Benedict: Place two toasted muffin halves on each plate. Top each half with one slice of warm Canadian bacon. Place one poached egg on top of the bacon.
  8. Spoon a generous amount of the warm Hollandaise sauce over each egg. Serve immediately for a gourmet breakfast at home.

Notes

  • You can prepare the poached eggs and Hollandaise sauce up to 2 days ahead. Gently reheat the sauce over a double boiler (do not let it boil) and briefly re-warm the eggs in warm water before serving.
  • For a foolproof poaching method, use the strainer technique: Crack eggs into a fine-mesh sieve over a bowl to drain the thin, watery whites, leaving only the thick whites and yolk. Then slide the egg into the simmering water.
  • If you prefer a variation, substitute the ham with sautéed spinach for Eggs Florentine or use sliced avocado for a lighter take.

Nutrition

Find it online: https://delishcraze.com/easy-eggs-benedict-foolproof-poached-eggs/