Weekend Eggs Benedict with Foolproof Blender Hollandaise

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 large eggs
• 4 English muffins
• 8 Canadian bacon slices
• 10 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp dijon mustard
• 1/8 tsp cayenne pepper
• 2 tbsp white vinegar
• 1 tsp kosher salt
• 2 tbsp chopped fresh chives
• 1/2 tsp freshly ground black pepper

Instructions

1. 1Fill a wide saucepan with 3 inches of water, add the white vinegar and salt, and bring to a gentle simmer over medium heat (about 185°F, small bubbles only). Crack eggs into individual small ramekins so they are ready to slip in cleanly.
2. 2While water heats, melt butter in a microwave-safe measuring cup until fully liquid and hot, about 45–60 seconds; keep warm. Toast the split English muffins until deep golden, then keep warm in a 200°F oven.
3. 3In a blender combine the remaining 2 egg yolks (from 2 of the eggs, reserve whites for another use if desired), lemon juice, Dijon, cayenne, and salt. Blend on medium 10 seconds until combined.
4. 4With blender running on low, slowly stream in the hot melted butter in a thin ribbon over 30–40 seconds until the hollandaise is thick, pale yellow, and emulsified. Taste and adjust salt or lemon; cover and keep near the warm stove (not hot) so it stays pourable.
5. 5Working in batches of 4, gently slide eggs into the simmering water. Poach 3–4 minutes until whites are fully set and opaque but yolks still jiggle softly when nudged. Lift out with a slotted spoon onto a paper-towel-lined plate.
6. 6Meanwhile, warm a large skillet over medium heat and cook Canadian bacon 1–2 minutes per side until lightly browned and heated through.
7. 7Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon, then a poached egg.
8. 8Spoon 2–warm hollandaise over each egg so it cascades down the sides. Sprinkle with chopped chives, black pepper, and a tiny pinch of cayenne. Serve immediately while the yolks are still runny.