Eggs Benedict with Easy Blender Hollandaise Sauce



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


  1. Split and toast the muffins; spread with 2 tablespoons butter. Set aside.
  2. In a blender, combine egg yolks, lemon juice, balsamic vinegar, salt and pepper.  Process until blended.
  3. 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!)
  4. Poach eggs until desired doneness (check out my egg poaching tips).
  5. 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.
  6. 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.

© A Well-Seasoned Kitchen ®