Quick Eggs Benedict with Blender Hollandaise
80% authentic · American
A simplified version of Eggs Benedict using a blender for a faster hollandaise, perfect for a speedy brunch.
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Ingredients
- English muffins4
- Ham slices (thicker cut)8 slices
- Large eggs8
- Butter, melted1/2 cup
- Egg yolks2
- Lemon juice1 tablespoon
- Water1 tablespoon
- Saltto taste
- Black pepperto taste
- Paprika (for garnish)pinch
Steps
- 1
Toast the English muffin halves.
- 2
Pan-fry the ham slices until slightly crisp. Set aside.
- 3
Make the blender hollandaise: In a blender, combine egg yolks, lemon juice, and 1 tablespoon of water. Blend on high speed until frothy. With the blender running, slowly drizzle in the melted butter until the sauce is thick and emulsified. Season with salt and pepper.
- 4
Poach the eggs as described in the classic recipe.
- 5
Assemble: Place a toasted English muffin half on each plate. Top with ham, then two poached eggs. Drizzle generously with blender hollandaise. Garnish with a pinch of paprika.
