A brunch time staple, Eggs Benedict is one of those dishes where we always order when we’re out, but rarely make at home. Take the hassle out of this breakfast dish by making the Hollandaise sauce in a blender (read: no double boiler necessary) so it’s super easy to throw together. This recipe from The Merlin Menu takes the fear out of making the sauce, and yields some pretty delicious results. Just look at the photo below!
1 stick of butter separated into 3 equal portions
Juice of 1 fresh lemon
Canadian Bacon or thinly sliced ham
1 English Muffin
1 tbsp white vinegar
1/2 tsp cayenne pepper parsley for garnish
1. Add water to a saucepan or small frying pan and bring to gentle rolling boil. Add white vinegar to boiling water. (vinegar keeps the egg whites from separating too much)
2. Melt butter in ovenproof measuring cup or similar. (you the want the butter to be very hot)
3. Separate 3 eggs and add yolks to mixer or blender. You can prepare the Hollandaise sauce in a blender, food processor, or even with a Kitchen Aid mixer with the wire beater attachment.
4. Add remaining two eggs to a small bowl.
5. Gently slide the two eggs into the boiling water. 4 minutes for soft poach, and 6 minutes for medium poach.
6. Turn the mixer on high and beat eggs until beginning to foam. Then, in a thin stream, add the butter to the eggs while the mixer, or blender, or food processor is on high speed. Add cayenne and lemon juice and continue to beat on high for a minute or two.
7. Lay toasted English Muffin on a plate, layer with Canadian Bacon or ham, lay one poached egg on each muffin, and drizzle with the Hollandaise sauce. Garnish with a bit of parsley.
recipe and photo courtesy of The Merlin Menu