Eggs Benedict with Blender Hollandaise
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Hollandaise takes thirty seconds in a blender with hot butter, egg yolks and lemon. Spoon it over a poached egg, a browned slice of Canadian bacon and a toasted muffin, and carry the plates out while everyone is still asking what smells so good.
The short version
Poach the eggs in a skillet off the heat for 4 to 6 minutes, toast the muffins, warm the Canadian bacon, and blend egg yolks, lemon and bubbling hot butter into hollandaise. Stack, sauce and serve right away.
What makes ours better
small changes, very loud compliments
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Blend the hollandaise. Bubbling hot butter poured into yolks in a warm blender cooks them as it blends and gives a smooth, thick sauce in 30 seconds, with no double boiler and no whisking.
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Warm the blender first. A cold container cools the butter too fast, and the yolks won't cook enough to thicken. Hot tap water for a few minutes fixes it.
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Poach in a skillet with the heat off. Dropping eggs in simmering water and then taking the pan off the heat cooks them gently, so the whites set and the yolks stay runny, with no whirlpool or timing stress.
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Brown the Canadian bacon. A minute in a hot skillet gives the ham a savory edge so it stands up to the sauce.
What you need
check the pantry before you promise anyone
- Egg yolks3 large
- Cayenne pepper1 pinch
- Unsalted butter½ cup
- English muffins2 each
- Canadian bacon4 slices
Hollandaise
Eggs and assembly
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Warm the blender
Fill the blender jar with hot tap water and let it sit while you work. Fill a 10-inch skillet with 2 inches of water and bring it to a brisk simmer over medium-high heat. Crack each egg into a small cup.
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Poach the eggs
Add the vinegar to the water. Lower the heat so the water just trembles, and slip the eggs in one at a time from just above the surface. Cover the pan, take it off the heat, and let it sit 4 to 6 minutes, until the whites are set and the yolks still jiggle.
Start checking at 4 minutes. Lift one with a slotted spoon and press the white; it should feel firm, with the yolk still soft.
About 5 min. Cook mode has a timer for this step.
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Toast and brown
While the eggs sit, toast the muffin halves and butter them. Warm a small skillet over medium heat and brown the Canadian bacon for 1 minute per side. Set a muffin half on each plate and top with a slice of bacon.
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Melt the butter
Cut the butter into pieces and heat it in a small saucepan or the microwave until it's fully melted and bubbling, with foam on top. It needs to be hot.
Lukewarm butter makes a thin sauce. Bubbling butter cooks the yolks.
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Blend the hollandaise
Pour out the water and dry the blender jar. Add the yolks, lemon juice, salt and cayenne. Blend on high for 3 seconds, then, with the motor running, pour in the hot butter in a thin, steady stream, about 30 seconds. The sauce should be thick and pale yellow. Taste and add more lemon juice or salt if you like.
Don't make a smaller batch. With fewer yolks and butter, the blades don't catch and the yolks don't cook.
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Drain and assemble
Lift the eggs out with a slotted spoon, drain well on a towel, and set one on each muffin half. Spoon the hollandaise over the eggs. Sprinkle with chives and serve right away.
Good to know
read this before somebody asks for seconds
- If the hollandaise is too thick, blend or whisk in a few drops of warm water. If it breaks or looks greasy, start a fresh yolk in the blender and slowly pour the broken sauce in.
- The sauce keeps warm for up to 30 minutes in a mug set in a bowl of warm, not hot, water. Don't reheat it directly.
- To cook for four, double everything and poach the eggs in two batches, keeping the first in a bowl of warm water. Don't halve the sauce. Make it a full batch or the blender won't work.
- Storage. Best eaten right away. Leftover hollandaise keeps in the fridge for 1 day; reheat a spoonful at a time in a bowl set over warm water, whisking constantly. Poached eggs can be made a day ahead and held in cold water; warm them in 150°F water for 5 minutes.
Questions, answered
asked and answered at the kitchen counter
Can I make hollandaise ahead of time?
Make it up to 30 minutes ahead and keep it in a warm place, such as a thermos or a mug set in warm water. It doesn't keep or reheat well beyond that.
Why did my hollandaise break or turn thin?
The butter wasn't hot enough, the jar was cold, or the batch was too small. Start over with warm equipment and bubbling butter, or fix a thin sauce by blending in another yolk.
How do I poach eggs without a mess?
Crack each egg into a cup first, lower it into barely simmering water, and cover the pan off the heat. A fresh egg holds together best, and a splash of vinegar helps the white set.
Can I poach the eggs ahead of time?
Yes. Move the cooked eggs into a bowl of ice water and refrigerate for up to 24 hours. Warm them in 150°F water for 5 minutes before serving.
Can I use ham or smoked salmon instead of Canadian bacon?
Yes. Thick-sliced ham works like Canadian bacon, and smoked salmon with a sprinkle of chives makes a lighter version.
Is hollandaise safe to eat if the egg yolks aren't fully cooked?
The hot butter only warms the yolks, so the sauce is not fully cooked. If you're serving young children, older adults or anyone pregnant, use pasteurized eggs.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.