Eggs Benedict with Blender Hollandaise

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Very elegant dish for a brunch or luncheon. I've had this recipe so long I can't remember where I got it, but it's quick and good. The sauce can be used for many dishes, and poured over asparagus it's delicious.

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Ingredients [?]

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  • add   1 dash cayenne pepper
  • add   1/2 cup butter
  • add   1 tablespoon lemon juice
  • add   3 egg yolks
  • add   2 whole eggs
  • add   1 English muffin
  • add   2 slices ham


  1. For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
  2. Cover, quickly pulse on and off.
  3. Heat 1/2 cup butter until melted and bubbling.
  4. Turn blender onto high speed and slowly pour the butter into the egg mixture.
  5. Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
  6. For each serving, toast 1/2 of an English muffin.
  7. Place a thin slice of oven-broiled ham on each half.
  8. Top each muffin half with a soft poached egg.
  9. Pour sauce over the eggs and sprinkle with paprika.
  10. Serve immediately.