There was a time when I thought Eggs Benedict was something best left to restaurants. Not because of the poached eggs, but because of the hollandaise sauce. Every cookbook made it sound intimidating. Every cooking show made it look fragile. Then I discovered a simple blender method that changed everything.
Today, hollandaise is one of the easiest sauces I make. The result is silky, buttery, and foolproof. Combined with perfectly poached eggs and toasted English muffins, it transforms an ordinary Sunday morning into something worth slowing down for. If you’ve ever been intimidated by Eggs Benedict, this is the recipe that will change your mind.
Ingredients
For the Hollandaise
- 8 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch cayenne pepper
- 1 tablespoon fresh dill, finely chopped
- 2 sticks of butter
For the Eggs Benedict
- 4 English muffin halves
- 4 slices Canadian bacon or deli ham
- 4 large eggs
- 1 tablespoon white vinegar
- Chopped dill for garnish
- Fresh cracked black pepper
Step 1: Clarify the Butter
Place butter in a small saucepan over low heat.
Allow it to melt completely.
Skim off any foam.
Carefully pour the clear golden butterfat into something that is easy to pour from, leaving the milk solids behind.
You want the pure butterfat.
Keep it hot, go right from the stove top to pouring it in the blender / food processor.
Step 2: Make the Hollandaise
Place in a blender or food processor:
- egg yolks
- lemon juice
- Dijon mustard
- salt
- cayenne
Blend for 20 seconds.
With the blender running, slowly drizzle in the hot clarified butter.
Start very slowly.
As the sauce thickens, continue to pour.
Blend until silky and smooth.
Fold in the fresh dill.
Taste.
Adjust lemon or salt if needed.
Set aside.
Step 3: Prepare the Eggs
Bring a pot of water to a gentle simmer.
Add vinegar.
Crack each egg into a fine mesh strainer.
Allow the loose watery whites to drain away.
Transfer each egg to a small ramekin.
Create a gentle whirlpool in the water.
Carefully slide the eggs into the center.
Cook approximately 4 minutes for a soft yolk.
At 2 minutes, use your whisk and gently recreate the vortex, making the water move in a circular manner.
Remove with a slotted spoon.
Set aside on a plate with a dab of olive oil so it does not stick.
Step 4: Toast and Warm
Toast English muffins until golden.
Warm Canadian bacon or ham in a skillet until lightly warmed.
Step 5: Assemble
Place English muffin halves on plates.
Top each with Canadian bacon.
Add poached egg.
Generously spoon over the dill-cayenne hollandaise.
Finish with:
- chopped dill
- cracked black pepper
- tiny pinch of cayenne if desired
Serve immediately.
Kevin’s Note
The real secret isn’t the poached egg.
It isn’t the English muffin.
And it certainly isn’t the Canadian bacon.
The secret is realizing that hollandaise sauce isn’t difficult at all.
Once you stop whisking over a double boiler and let the blender do the work, Eggs Benedict stops being restaurant food and starts becoming a relaxing Sunday morning at home food.
Enjoy.
