Eggs Benedict with Blender Hollandaise Sauce
ID: eb21318f...
A classic brunch favorite made easy at home with a foolproof blender hollandaise sauce. Learn how to perfectly assemble toasted English muffins, crispy thick-cut bacon, warm poached eggs, and rich, creamy hollandaise sauce, along with a clever trick to fix a broken sauce.
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🍳 Cooking Flow
Bake the bacon until crispy and toast the English muffins. → Emulsify the egg yolks, seasonings, and slowly added hot melted butter in a blender to make the hollandaise sauce. → Reheat the poached eggs in warm water for 30 seconds. → Assemble the muffins with bacon, eggs, hollandaise, and chives.
Cooking Steps
Brief Cooking Order
Bake the bacon until crispy and toast the English muffins. → Emulsify the egg yolks, seasonings, and slowly added hot melted butter in a blender to make the hollandaise sauce. → Reheat the poached eggs in warm water for 30 seconds. → Assemble the muffins with bacon, eggs, hollandaise, and chives.
Introduction
A classic brunch favorite made easy at home with a foolproof blender hollandaise sauce. Learn how to perfectly assemble toasted English muffins, crispy thick-cut bacon, warm poached eggs, and rich, creamy hollandaise sauce, along with a clever trick to fix a broken sauce.
Step 1
Place thick-cut bacon on a baking sheet. Put it in a cold oven and bake at 375°F, flipping and rotating the pieces until fully cooked and crispy, then drain on paper towels.
Step 2
Separate 3 egg yolks from the whites. Place the whites in one bowl (to save for later) and the yolks in another.
Step 3
Melt 8-10 tablespoons of unsalted butter in a small saucepan until hot, around 200°F.
Step 4
Add the 3 egg yolks, a pinch of salt, and a pinch of the cayenne/paprika mix into the blender.
Step 5
Turn the blender on low, then slowly drizzle in the hot melted butter a little bit at a time to emulsify the sauce.
Ingredients List
Important Notes
Do not throw away the egg whites; you can freeze them or use them for an egg white omelet.
Keep the melted butter around 200°F. If it is too cold, the eggs won't cook; if it is too hot, it will scramble them.
If keeping the hollandaise sauce warm on the stove, ensure the heat is extremely low to prevent it from breaking.
If your hollandaise breaks, do not throw it out; it can be easily fixed using a fresh egg yolk and a splash of water over low heat.
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