Foolproof Eggs Benedict with Hollandaise for Beginners
Eggs Benedict combines poached eggs, Canadian bacon, and rich hollandaise sauce on toasted English muffins. It’s the kind of brunch dish that looks fancy but doesn’t require chef-level skills.
The key is making everything in the right order and keeping components warm while you finish the rest.
Why Blender Hollandaise Works Better for Beginners
Traditional hollandaise requires constant whisking over heat, which can break easily if you’re new to it. Blender hollandaise uses hot melted butter to cook the egg yolks, creating the same creamy sauce with much less risk.
The hot butter method gives you better control and nearly eliminates the chance of ending up with scrambled eggs. You’ll get smooth, lemony hollandaise every time without standing over the stove whisking.
Highly Recommended
Getting Your Poached Eggs Right
Fresh eggs hold together better when poaching because the whites are firmer. Crack each egg into a small bowl first, then gently slide it into the simmering water.
The vinegar in the poaching water helps the egg whites set faster, preventing them from spreading too much. Don’t skip this step – it makes a noticeable difference in how neat your poached eggs look.
Foolproof Eggs Benedict with Hollandaise for Beginners
Ingredients
Hollandaise
Garnish
Equipment Needed
- Blender
- Large saucepan
- Small saucepan
- Slotted spoon
- Small bowls
- Toaster
Instructions
- Start hollandaise: Make hollandaise by adding egg yolks, lemon juice, salt, and cayenne to blender. Melt butter in small saucepan over medium heat until bubbling hot, about 2-3 minutes.
- Finish hollandaise: With blender running on high speed, slowly pour hot melted butter through the lid opening in a thin stream. Blend for 30 seconds until thick and creamy. Keep warm by leaving in blender.
- Prepare poaching water: Fill large saucepan with 3 inches of water and add vinegar. Bring to a gentle simmer over medium heat – you want small bubbles, not a rolling boil.
- Prep remaining components: Crack each egg into a separate small bowl. Toast English muffin halves and warm Canadian bacon in a dry skillet for 1 minute per side.
- Poach eggs: Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Repeat with remaining eggs, spacing them apart.
- Finish poaching: Poach eggs for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with slotted spoon and briefly touch bottom of spoon to paper towel to drain excess water.
- Assemble and serve: Place toasted English muffin halves on plates, top each with Canadian bacon, then a poached egg. Spoon warm hollandaise over top and garnish with chopped chives. Serve immediately while eggs are warm and yolks are still runny when cut.
Nutrition Facts
Per Serving (1 serving)
