Foolproof Eggs Benedict with a Blender Hollandaise

1 serving


5 minutes


5 minutes

  • 6 Egg yolks
  • ½ tsp Salt
  • 1 Generous pinch of cayenne
  • 3 tbsp Fresh lemon juice (I use closer to 2 tbsp)
  • 1 cup Unsalted butter
  • 2 Pieces of ham
  • 1 English muffin
  • 2 Eggs
  • 1 Splash of white vinegar
  • 1 Dash of salt & pepper to taste (for the eggs)
  • Hollandaise Sauce
  • Poaching Pods & Non-Stick Spray
  1. For the Hollandaise: Heat butter until it is frothy and fully melted.
  2. Add egg yolks, lemon juice, salt and cayenne pepper to blender.
  3. Turn machine on and slowly increase to speed 4.
  4. Blend for 30 seconds.
  5. Remove lid and increase speed to #5.
  6. Slowly stream in butter until mixture becomes thick and frothy, about 1 minute.
  7. Serve immediately or hold in a warm water bath.
  8. For the Eggs Benedict: Boil water in a large saucepan. Add a splash of white vinegar. Turn off heat.
  9. Spray poaching pods with non stick spray.
  10. Crack eggs into pods and gently lower into the water allowing it to pool into pods to set egg and then fully immersing.
  11. Cover with lid and allow to cook for 3-5 minutes to desired consistency.
  12. Top English muffin with ham, poached egg and hollandaise sauce. Season with salt and pepper to taste.