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Foolproof blender hollandaise sauce makes it easy to prepare these classic eggs Benedict for the perfect laid-back weekend breakfast.

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Ingredients


  • Hollandaise Sauce:
  • 1/2 cup (125 mL) butter
  • 3 egg yolks
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • Pinch each salt and pepper
  • Assembly:
  • 2 POM® English Muffins, halved and toasted
  • 1 tbsp (15 mL) olive oil
  • 8 slices Black Forest ham
  • 4 poached eggs

Directions


Hollandaise Sauce: In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, in blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour bubbling butter into blender in thin stream. Season with salt and pepper; keep warm.

Assembly: Heat olive oil in skillet set over medium heat; cook ham, turning once, until warm and crisp around the edges. Divide evenly among English muffin halves; top each with a poached egg and spoon hollandaise sauce over top.

Tip: To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.