Eggs Benedict is a classic brunch dish featuring poached eggs and tomato slices atop toasted English muffins, crowned with silky homemade blender hollandaise. The standout is the quick, foolproof hollandaise technique that emulsifies hot melted butter directly into blended egg yolks.
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Make the hollandaise sauce: Add the egg yolks, lemon juice, Dijon mustard, cayenne pepper, and salt to a blender. Blend until combined.
Melt the butter in a small saucepan over medium heat until hot and bubbling.
With the blender running on low speed, slowly stream in the hot melted butter to create a creamy, emulsified sauce. Set aside.
Poach the eggs: Crack each egg into an individual small ramekin or bowl.
Bring a medium pot of water to a gentle boil. Add a splash of white wine vinegar to the water.
Stir the water so that it moves in a circular motion. Slip half the eggs gently into the water and give it another gentle stir.
Simmer for 3½ to 4 minutes, or until the egg whites are set but the yolks are still runny. Remove with a slotted spoon.
Repeat with the remaining eggs.
While the eggs cook, halve and toast the English muffins.
Assemble: Top each English muffin half with one or two tomato slices, a poached egg, and a generous drizzle of hollandaise sauce.
Sprinkle with fresh chives and dill and serve immediately.
Hollandaise is best served fresh but can be held in a warm thermos for up to 1 hour; poached eggs do not reheat well and should be prepared just before serving.
blender · slotted spoon · small ramekins or bowls
Stream the hot melted butter slowly into the blender while it runs on low speed. Add the butter gradually so the emulsion forms properly without separating.
Simmer for 3½ to 4 minutes, until the egg whites are set but the yolks remain runny. Use a slotted spoon to remove them from the water.
Prepare the hollandaise up to 1 hour ahead and keep it warm in a thermos or over tepid water. Poach eggs and assemble just before serving for best results.
Crack eggs into individual ramekins first, stir the water in a circular motion before adding them, and poach only half the batch at once for gentle, even cooking.
Yes, Canadian bacon is the traditional version. Warm thin slices in a pan and layer them on the muffin instead of tomato slices.
