Eggs Benedict with Canadian Bacon

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 40 minutes

Mixing up the hollandaise sauce in the blender makes this classic homemade breakfast much easier than you would think!

Eggs benedict with easy hollandaise. #eggsbenedict #breakfast

Ingredients

Hollandaise Sauce:

3 large egg yolks
1/4 tsp dijon mustard
1 Tb lemon juice
1/2 tsp hot pepper sauce (such as Tabasco)
1/2 cup unsalted butter
salt to taste

Benedict:

8 eggs
4 English muffins, split into 8 halves
8 slices Hempler's Canadian Bacon

Instructions

Preheat oven to 200 degrees F. Lightly toast the English muffins in a toaster. Arrange on a baking sheet. Top with a slice of Canadian Bacon.

Poach the eggs (we like this method: https://www.thekitchn.com/how-to-poach-an-egg-easily-cooking-lessons-from-the-kitchn-205661)

If you can't poach all 8 eggs at one time, that's ok, just place the eggs as they finish on top of the English muffin and Canadian bacon stacks in the oven to stay warm.

To make the hollandaise, add the egg yolks, dijon, lemon juice and hot pepper sauce to the blender. Blend for 5 seconds only, just to combine.

In a glass dish in the microwave, melt the butter until it is hot and bubbly. Turn the blender back on and while it is running pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend or the sauce will get too thick. As soon as the all the butter is in, the sauce should be done. Add salt if desired.

Spoon equal portions of hollandaise over each egg. Garnish with freshly ground black pepper or paprika. Serve immediately.

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