Eggs Benedict with Blender Hollandaise

Name: Eggs Benedict with Blender Hollandaise
Total time: 35 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 English muffins, split; 8 eggs plus 3 yolks (11 eggs); 6 oz thick-sliced ham or Canadian bacon; 9 tbsp butter (8 for the sauce); 1 lemon, juiced; chives or 1 green onion, finely sliced; 1 tbsp white vinegar; pinch of cayenne; salt

BreakfastAmerican comfort35 minServes 4610 kcal30 g protein

Photo: Mark Miller · CC BY-SA 4.0 · source

Toasted English muffins stacked with seared ham and soft poached eggs under a silky, lemony hollandaise you make in the blender in two minutes.

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Ingredients

4 English muffins, split
8 eggs plus 3 yolks (11 eggs)
6 oz thick-sliced ham or Canadian bacon
9 tbsp butter (8 for the sauce)
1 lemon, juiced
chives or 1 green onion, finely sliced

From your pantry: 1 tbsp white vinegar, pinch of cayenne, salt.

Instructions

For the hollandaise, blend the 3 yolks, 1 tbsp lemon juice, a pinch of salt and the cayenne for 5 seconds. Melt 8 tbsp butter until bubbling hot, then, with the blender running, pour it in a thin stream until thick and glossy. Season with more lemon and salt and keep warm in a bowl set over warm water.
Bring a wide pot of water to a bare simmer and add the vinegar. Crack each egg into a small cup.
Stir the water gently, slip in 4 eggs one at a time and poach until the whites are set but the yolks are soft, 3 to 3½ minutes. Lift out with a slotted spoon onto a towel. Repeat with the rest.
Meanwhile toast the muffins and sear the ham in the remaining 1 tbsp butter over medium-high until browned, 1 minute per side.
Top each muffin half with ham and a poached egg, spoon hollandaise over and scatter chives on top.

Tip: Poach eggs ahead: drop them into ice water, refrigerate up to a day, then rewarm in hot (not simmering) water for 1 minute just before serving.