Classic Eggs Benedict with Blender Hollandaise

Ingredients

• 8 large fresh eggs (for poaching)
• 1 tablespoon distilled white vinegar (for poaching water)
• 4 English muffins, split with a fork
• 8 slices Canadian bacon (or thick-cut ham)
• 2 tablespoons unsalted butter (for searing bacon)
• 3 large egg yolks, room temperature (for hollandaise)
• 1.5 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Pinch of cayenne pepper
• 10 tablespoons unsalted butter, melted until bubbling hot
• Finely chopped fresh chives or smoked paprika, for garnish

• 8 large fresh eggs
• 15ml white vinegar
• 4 English muffins, split
• 8 slices back bacon or Canadian bacon
• 30g unsalted butter (for searing)
• 3 large egg yolks (for sauce)
• 22ml fresh lemon juice
• 5ml Dijon mustard
• 2g kosher salt
• Pinch of cayenne pepper
• 140g unsalted butter, melted bubbling hot
• Fresh chives or paprika, to garnish

Instructions

1. Make the Blender Hollandaise

   In a blender or food processor, combine 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Blend on medium speed for 10 seconds until pale and frothy. With the blender running on low, slowly drizzle in the bubbling-hot melted butter in a thin, continuous stream until thick and creamy. Transfer to a small thermos or keep warm in a water bath.

   Texture Cue Glossy, buttery, pale yellow sauce that gently coats a spoon.

2. Sear the Bacon & Toast Muffins

   Melt 1 tablespoon butter in a skillet over medium-high heat. Sear Canadian bacon slices for 1.5 minutes per side until lightly browned and warmed through. Toast English muffin halves until crisp and deeply golden.

   Visual Cue Bacon is lightly browned; muffins are crunchy with dark golden ridges.

3. Prepare the Poaching Water

   Fill a wide, deep skillet or Dutch oven with 3 inches of water. Add 1 tablespoon white vinegar. Bring to a gentle simmer over medium heat until small bubbles form at the bottom (180°F / 82°C; do not let it boil violently).

   Visual Cue Gentle steaming water with pinprick bubbles on the bottom.

4. Strain and Poach the Eggs

   Crack one egg into a fine-mesh strainer over a bowl to drain away watery white. Gently transfer egg to a small ramekin. Create a gentle whirlpool in the simmering water with a spoon. Slip egg into the center of the swirl. Repeat with remaining eggs (poach 4 at a time). Poach undisturbed for 3 to 3.5 minutes.

   Texture Cue Whites are firm and opaque, while yolk remains soft and pillowy when touched.

5. Drain Eggs on Towel

   Use a slotted spoon to lift each poached egg from the water. Dab the bottom of the spoon briefly on a folded paper towel to remove excess water.

   Visual Cue Clean, plump poached eggs with no dripping water.

6. Assemble and Serve

   Arrange toasted English muffin halves on plates. Top each with a slice of warm Canadian bacon and a poached egg. Spoon generous warm hollandaise over each egg. Garnish with chopped fresh chives and a dusting of cayenne or paprika.

   Visual Cue Velvety yellow hollandaise cascading over round poached eggs.