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Eggs Benedict

This recipe uses a hollandaise sauce made in a VitaMix blender
Print Recipe
Servings: 2 people
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 4 Eggs
  • 2 English muffins sliced
  • 4 slices Canadian bacon
  • 4 slices Fresh heirloom tomatoes
Hollandaise Sauce
  • 3 Egg yolks
  • 1-2 tbsp Lemon juice
  • ½ cup Butter (1 stick) melted
  • ¼ tsp Salt
  • 1 pinch Cayenne pepper
  • ½ tsp Dijon mustard (optional)

Equipment

  • Saucepan or deep skillet for poaching eggs
  • VitaMix or similar blender
  • Slotted spoon to lift eggs
  • Toaster or skillet to toast English muffins
  • Small saucepan or microwave-safe container to melt butter

Method
 

Start with the Bacon & Toast:
  1. In a skillet over medium heat, warm the Canadian bacon until lightly browned, 1–2 minutes per side. Keep warm.
    Toast English muffin halves to your desired crispness. Set on plates.
Prep Hollandaise Ingredients:
  1. In your blender, combine egg yolks, lemon juice, mustard (if using), salt, and cayenne. Leave the lid off while you melt the butter.
Poach the Eggs:
  1. Fill a saucepan with 2–3 inches of water. Add vinegar and bring to a gentle simmer (small bubbles, not a boil).
    Crack each egg into a small ramekin or cup.
    Swirl the simmering water gently and slip each egg into the water. Poach for 2-3 minutes until the whites are set but yolks remain runny.
    Remove with a slotted spoon and place on a paper towel.
Make the Hollandaise:
  1. Melt the butter in a microwave until hot and bubbling.
    Turn your blender on low speed. While blending, slowly drizzle in the hot butter until the sauce emulsifies and thickens (30–60 seconds).
    Taste and adjust seasoning if needed. Keep warm (or blend again briefly before serving if it thickens too much).
Assemble the Eggs Benedict:
  1. On each English muffin half, layer a slice of Canadian bacon, a thick heirloom tomato slice, and a poached egg.
    Spoon warm hollandaise sauce over the top.
    Optional: Drape with pickled red onions or crisped or fresh prosciutto for an extra flourish.
Garnish & Serve:
  1. Sprinkle with cracked black pepper or chopped herbs (like chives or parsley) if desired.
    Serve immediately & enjoy the deliciousness!