On this National Eggs Benedict day I offer you a simple Eggs Benedict recipe for beginner’s. You will find yourself using it as you advance to any cooking level…promise! This version of the highly adored (well, I adore it) classic Eggs Benedict recipe is virtually ready in minutes without all of the once feared preparation. Never fear your food, bad joo joo. Plus good cooking truly isn’t rocket Science; it’a about creativity–your creativity:-) Makes 4-6 Servings
4-6 English Muffins, cut in half
4-6 slices of thick cut bacon or Canadian Bacon
1 recipe easy blender hollandaise sauce
- Preheat oven to 400º Spray a muffin tin with nonstick cooking spray. Set aside.
- Place bacon on a fully rimmed baking sheet that has been topped with a cooling rack. Bake for 15-20 minutes.
- Add 2 tablespoons of water to each indention of the muffin tin. Crack an egg into each individual indention, taking care not to break the yolk. Place in the oven along with the bacon the last 9-10 minutes of cooking.
- Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.
- As bacon, eggs, and muffins are baking, prepare hollandaise sauce. Pour into a small serving pitcher or pour able container.
- Place English Muffins on each plate, top with one slice of bacon folding to fit on the English Muffin. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen or paper towel before placing on top of bacon.
- Drizzle with hollandaise sauce, chopped chives or parsley and fresh cracked pepper. Serve warm.
Easy Blender Hollandaise
This recipe for rich, super easy, blender hollandaise sauce is the quickest and simplest version of classic hollandaise sauce that I have ever found or developed. It’s so simple you’ll find yourself preparing it to drizzle over your favorite veggies; asparagus, broccoli, artichokes—any and all as you like them!
Serves: 1 cup
3 egg yolks
2 tablespoons lemon juice
8 tablespoons salted butter
1 tablespoon hot water
pinch of nutmeg
pinch of cayenne pepper
- Melt butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.
- As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium setting until yolks lightens to a light yellow color. This will take about 20-30 seconds.
- Slowly drizzle hot butter into egg yolks while blender is at the medium setting.
- Add hot water and nutmeg while blending sauce.
- If you prefer your hollandaise sauce a bit thinner, add additional hot water a tablespoon at a time, pulsing after each addition until hollandaise reaches the consistency you prefer.
- You may add more lemon juice if you like more lemon flavor as well.
- Add a pinch of cayenne pepper to final hollandaise