Quick Blender Eggs Benedict with Hollandaise in 20 Minutes
Eggs Benedict doesn’t have to be a weekend restaurant splurge. This streamlined version uses a blender to make foolproof hollandaise in minutes, cutting the usual prep time in half.
You’ll get all the classic flavors—buttery hollandaise, runny yolks, and salty ham—without the stress of traditional hollandaise techniques.
Why Blender Hollandaise Actually Works Better
Traditional hollandaise requires constant whisking and precise temperature control to avoid breaking. The blender method eliminates both problems by creating a stable emulsion through high-speed mixing.
The key is using hot melted butter to gently cook the egg yolks as the blender runs. This creates the same rich, creamy texture as stovetop hollandaise but with much less chance of curdling. You’ll get consistent results every time, even if you’re not a sauce expert.
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Getting Your Poached Eggs Right Every Time
Fresh eggs hold together better when poaching—the whites stay compact instead of spreading out in wispy strands. Crack each egg into a small bowl first, then gently tip it into the simmering water.
The vinegar in the poaching water helps set the egg whites quickly. Don’t skip the gentle simmer—rolling boils will break up the eggs. Your yolks should feel soft but not liquid when you lift the eggs with a slotted spoon.
Quick Blender Eggs Benedict with Hollandaise in 20 Minutes
Ingredients
Hollandaise
Garnish
Equipment Needed
- High-speed blender
- Large saucepan
- Slotted spoon
- Small saucepan
- Toaster
- Large skillet
Instructions
- Start poaching water: Fill a large saucepan with 3 inches of water and bring to a boil. Add vinegar and reduce heat to maintain a gentle simmer with small bubbles breaking the surface.
- Melt butter: Melt butter in a small saucepan over medium heat until fully liquefied and hot, about 2-3 minutes. Keep warm but don’t let it brown.
- Blend egg base: Add egg yolks, lemon juice, salt, and cayenne to blender. Blend on high speed for 30 seconds until pale and frothy.
- Make hollandaise: With blender running on high, slowly drizzle in hot melted butter in a thin stream over 30-45 seconds. Sauce should thicken to coat a spoon and hold soft peaks. Keep warm by leaving in blender.
- Prepare bread and meat: Toast English muffins until golden. Heat Canadian bacon in a large skillet over medium heat for 1-2 minutes per side until warmed through.
- Poach eggs: Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then tip one egg into the center. Repeat with remaining eggs, spacing them apart. Poach for 3-4 minutes until whites are set but yolks still jiggle slightly when lifted.
- Assemble and serve: Place 2 pieces Canadian bacon on each muffin half. Top each with a poached egg, then spoon warm hollandaise over top. Garnish with chives and serve immediately while eggs are still warm and yolks are runny.
Nutrition Facts
Per Serving (1 serving)
