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Eggs Benedict with Blender Hollandaise Sauce

Eggs Benedict with Blender Hollandaise Sauce prepared dish

Eggs benedict is a classic brunch dish featuring poached eggs and canadian bacon on toasted english muffins, topped with a rich and creamy hollandaise sauce. This version uses a blender to create a smooth and velvety sauce in minutes. Perfect for a special occasion or a leisurely weekend breakfast!

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 15 min cook.

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include water, black pepper, lemon juice, english muffins.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 cups water
  • 1 tsp black pepper
  • 2 tbsp lemon juice
  • 2 whole english muffins (split)
  • 8 slices canadian bacon
  • 1 tsp salt
  • 1 tsp paprika
  • 8 large eggs
  • 1 cup butter (melted)

Instructions

  1. Fill a large pot with water and bring it to a gentle simmer over medium heat.
  2. In a blender, combine the melted butter, lemon juice, and salt, then blend until smooth.
  3. In the simmering water, poach the eggs by cracking them into small bowls and gently sliding them into the water, cooking for about 3-4 minutes until the whites are set but the yolks remain runny.
  4. While the eggs are poaching, toast the split English muffins until golden brown.
  5. In a skillet, lightly brown the Canadian bacon over medium heat until heated through.
  6. To assemble, place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and drizzle with the blender hollandaise sauce.
  7. Sprinkle with black pepper and paprika before serving.

Nutrition (per serving)

  • Calories: 450
  • Protein: 22 g
  • Fat: 34 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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