Eggs Benedict with Blender Hollandaise Sauce
Eggs benedict is one of my favorite breakfasts. It has a warm, toasted English muffin, a slice of ham (or bacon on the side) a poached egg; even though sometimes I don’t bother with a poached egg and just fry it, making sure it has a runny yoke, (Cheater) and then comes the crowning glory, the creamy Hollandaise sauce. I always use an immersion blender to make it, and it works all the time. A while ago, I watched Masterchef Canada contestants make eggs benedict. They all made it in a double boiler, and were all scared of their sauce splitting and/or curdling, and I was thinking, why don’t you guys just use a BLENDER? It saves you a lot of hassle, and you get beautiful, creamy, flavorful Hollandaise sauce. If you give this recipe a try, please leave me a comment to let me know how it turned out. Also, if you want to see a specific recipe on my blog, feel free to let me know as well.
- 3 egg yolks
- ¼ tsp Dijon mustard
- Scant Tbsp lemon juice
- Good pinch salt
- 2 Tbsp heavy cream
- ½ cup butter
- With an immersion blender or with a regular blender, combine egg yolks, Dijon mustard, lemon juice, pinch salt, and heavy cream.
- Melt butter in the microwave or in a saucepan. If it's foamy when melting in a saucepan, swirl it until foam subsides.
- With the blender on, slowly pour all of the melted butter into the egg yolk mixture, blending all the time. Don't add the butter too quickly, otherwise you could cook the eggs. Sauce will be thick, light yellow, and creamy.
- Taste the sauce and adjust to your liking, especially salt, if necessary. To warm it up again, microwave it for 30 sec, stirring every 15 sec. Serve over an English muffin toasted with butter, a slice of ham (or bacon on the side), and a poached egg. If you don't want to bother with a poached egg, just fry it, making sure it has a runny yoke.