Eggs Benedict with Blender Hollandaise
Prep: 10 Minute
Cook: 20 mins
4 slices Canadian bacon
4 English muffin halves
Ingredients for hollandaise
1/2 cup butter
3 large egg yolks, room temperature
2 tablespoons lemon juice, room temperature
1/4 teaspoon salta Dash cayenne (optional).
Follow instructions on egg cooker for poached, soft boiled or hard boiled eggs.
Keep poached or soft boiled/jammy eggs warm by placing in shallow bowl covered with plastic wrap.
Cook Canadian bacon in a skillet over medium heat just until golden and crisp at the edges.
Toast muffins until crisp and golden.
While bacon is cooking and muffins are toasting, make hollandaise. Ingredients for hollandaise.
Instructions for hollandaise
Heat butter until very hot and bubbly, but not brown.
Meanwhile, place yolks, lemon juice and salt in blender.
Cover and blend on low speed until blended. This takes a few seconds.
Keep speed on low and immediately pour in hot butter in very slow but steady stream.
Blend for about a minute.
Add cayenne to taste
Yield: 3/4 cup
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