Ingredients for Eggs Benedict With Blender Hollandaise
- 1 English muffin
- 2-3 thin slices of ham per serving
- Eggs
- 3 large egg yolks
- 1 tablespoon lemon juice
- Cayenne Pepper
- 1/2 cup (1 stick) unsalted butter
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How to Make Eggs Benedict With Blender Hollandaise
- **Make the Blender Hollandaise:** Combine 3 large egg yolks, 1 tablespoon lemon juice, and a pinch of cayenne pepper in a blender.
- **Blend Briefly:** Cover and pulse the blender on and off for a few seconds to combine ingredients.
- **Melt the Butter:** In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat until melted and bubbling gently.
- **Blend in the Butter:** With the blender running on high speed, slowly pour the melted butter into the egg yolk mixture in a steady stream. This is crucial for creating a smooth, emulsified sauce.
- **Blend to Perfection:** Continue blending until the hollandaise is thick, creamy, and fluffy (about 1-2 minutes). You should have approximately 2/3 cup of sauce.
- **Prepare the English Muffins:** Toast 1 English muffin half per serving until lightly golden brown.
- **Cook the Ham:** Broil thin slices of ham (about 2-3 slices per serving) until slightly crisp.
- **Poach the Eggs:** Gently poach 1 egg per serving until the whites are set and the yolks are still runny. (Numerous online tutorials offer excellent poaching techniques).
- **Assemble and Serve:** Place a slice of ham on each toasted English muffin half. Top with a poached egg. Generously pour the hollandaise sauce over the eggs. Sprinkle with paprika and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
6g
Fat
165g
Carbs
4g
