Eggs Benedict with Easy Blender Hollandaise Sauce is the perfect way to treat yourself and your family on a Sunday morning!
I have always loved eggs Benedict, particularly when my mom made it because her Hollandaise sauce was sooo scrumptious. Unfortunately, I didn’t get her to give me her special recipe before she passed away, and I have not been able to find it amongst her recipe boxes or files. I know it was very lemony, without being too tart. So, when a local specialty store asked me to create breakfast and brunch recipes featuring their flavored olive oils and aged balsamic vinegars, I knew this was my opportunity to try and re-create mom’s eggs Benedict.
Mom used the “quick and easy” method for making Hollandaise, which is to do it in a blender. So, I started with a basic blender Hollandaise sauce recipe, and began experimenting. After a few tries (probably 4 or 5!) I finally hit on the winning combination of butter, egg yolks, lemon juice, lemon balsamic vinegar and a lemon-herb flavored oil called Gremolata Olive Oil. Robert LOVED it – as did our friends whom I tried it out on. It was a big hit at one of my cooking classes as well!
Note that I have included directions for making the Hollandaise sauce ahead of time and reheating it, making it super easy for you to serve these yummies to your friends!
In terms of the eggs, simply follow my step-by-step directions on how to poach an egg. Enjoy!
Eggs Benedict with Easy Blender Hollandaise Sauce
- Yield: 4 to 6 servings 1x
- Category: breakfast, brunch, elegant entertaining
3 English muffins (I like to use homemade sourdough)
3/4 cup plus 2 tablespoons butter, divided
4 large egg yolks, at room temperature
2 tablespoons fresh lemon juice (or to taste)
1 tablespoon lemon balsamic vinegar (see Note)
1/2 teaspoon kosher salt
fresh ground pepper, to taste
1/4 cup Gremolata Olive Oil (see Note)
6 large eggs
6 slices Canadian bacon
chopped parsley, chives or dill for garnish
- Split and toast the muffins; spread with 2 tablespoons butter. Set aside.
- In a blender, combine egg yolks, lemon juice, balsamic vinegar, salt and pepper. Process until blended.
- Heat remaining 3/4 cup of butter and oil in a small saucepan over medium, heat, just until butter is melted, stirring constantly. With the blender running, slowly pour in warm butter mixture until blended. Taste and adjust lemon juice, salt and pepper as needed. Set aside. (If your sauce is slightly thin or runny, don’t worry – just reheat it at a low simmer, stirring or whisking, and it will thicken up!)
- Poach eggs until desired doneness (check out my egg poaching tips).
- While eggs are cooking, place a large skillet over medium heat. When hot, fry bacon in two batches until lightly browned on both sides (around 1 to 2 minutes per side). Don’t overcook or it will dry out.
- To assemble, on each plate place 1 English muffin half. Top with slice of Canadian bacon, then poached egg. Spoon sauce over the top. Sprinkle with chopped parsley, chives or dill. Serve immediately.
Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).
Note on gremolata olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.
Make ahead: sauce can be made up to 24 hours ahead, cooled, covered and refrigerated. To rewarm, heat in the microwave for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.