Eggs Benedict with Blender Hollandaise

Print PrintShare with Friends

Prep:

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.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • 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

Instructions

  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.