Eggs Benedict with Blender Hollandaise
This is a delicious breakfast and the blender hollandaise makes it so easy. I don’t have precise measurements for the muffins because to me it’s a matter of taste. The hollandaise is probably enough for about 4-6.
Ingredients:
- English muffins
- Canadian bacon
- eggs
- salt and pepper
Hollandaise:
- 3 egg yolks
- 2 tbs lemon juice (1 lemon)
- 1/2 cup butter (1 stick)
Toast the muffins and poach the eggs. My daughter and I like our eggs cooked to death so that’s why they look scrambled.
Cut the bacon to fit on the muffin. You may want to heat it slightly, but I haven’t found it to be necessary.
While the egg is poaching make the hollandaise. Separate the eggs and add the lemon juice. Whisk with a fork or blend.
Heat the butter in the microwave until melted and hot (not boiling). With the blender running pour in the butter and blend for a few seconds. It should thicken slightly. I used a stick blender, but it should work the same with a traditional blender. Hollandaise should be served immediately and does not rewarm well (gets lumpy).
Assemble the rest of the muffin by topping with the egg, hollandaise, salt and pepper to taste.
The Cooking Cobb 
Leave a comment