Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.
I don’t know about you, but more times than not, the thing I have always ordered most when out to breakfast is the Classic Eggs Benedict. Why? Two reasons: 1) When prepared well, it tastes oh so wonderful and 2) It’s impossible to make at home, right? Not so.
I’m not ashamed to admit that the first time I tried to make traditional hollandaise by whisking the ingredients in a double boiler, I screwed it up royally. As in, it had to go straight into the garbage and I ran up to my room and cried for hours. Well, perhaps that was a slight exaggeration, but I did ruin it. Same goes for my first few attempts at a poached egg, which, I know now, is now super easy to make. Anyway, I found that it is actually super easy to “cheat” and make hollandaise in the blender. Someday I will try to make it in the double boiler again. Its on my lifetime bucket list, along with milking a cow and an Alaskan cruise. Beyond the troublesome poached eggs and tricky hollandaise, challenge #3 was how to make this fattening yet delicious breakfast for a crowd. Hint: I tell you how in the recipe below.
One note: The hollandaise recipe makes enough for four people who have two eggs each. If you are complete gluttons when it comes to rich and decadent breakfasts like this Self Proclaimed Foodie and her Convert Foodie Husband are, go ahead and divide the hollandaise between just the two of you so you have something to swirl your breakfast potatoes in before shoveling them into your mouths. I won’t tell.
- 3 very large egg yolks (or 4 small yolks)
- 1/4 teaspoon dijon mustard
- 1 tablespoon lemon juice (or more if you like it more lemony)
- 1/2 teaspoon hot pepper sauce (like Tobasco)
- 1/2 cup unsalted butter
- kosher salt to taste
- 8 poached eggs
- 8 English muffins, split
- 8 ounces Canadian Bacon, sliced or shaved
- Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
- Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.
- To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.
- In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running (use the sauce mode if you have a Blendtec), pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
- Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.