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Foolproof Eggs Benedict with Blender Hollandaise Sauce

This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home! {Jump to Printable Recipe}

 Foolproof Eggs Benedict with Blender Hollandaise Sauce // FoodNouveau.com  

Makes 2 servings

To assemble the foolproof eggs benedict

  • 8 thick asparagus stalks, tough ends removed and split lengthwise (or 16 thin asparagus stalks) (optional, see note)
  • 4 slices prosciutto, pancetta, or ham
  • 2 English muffins, split

For the poached eggs

For the blender hollandaise sauce

  • 2 large egg yolks
  • 1 tbsp (15 ml) warm water
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 tsp kosher salt, or fine sea salt
  • 1/2 cup (113 g / 1 stick) unsalted butter

To serve

  • Minced chives (optional)
  • Freshly ground black pepper

Here’s my foolproof secret to successful eggs benedict: Prepare all the components and poach the eggs and before you make the sauce. The sauce should be the last thing you do because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it means you risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see notes at the end of the recipe.

Foolproof Eggs Benedict with Blender Hollandaise Sauce // FoodNouveau.com

Prepare the serving ingredients: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and place in the oven. Stack two serving plates on one side of the baking sheet to warm them up.

Fill a large bowl with ice water. Bring a saucepan of salted water to a boil, then add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to stop the cooking and cool. Remove and pat dry. Place on the baking sheet in the oven.

If using prosciutto or pancetta, set a non-stick skillet over medium-high heat. Add the slices of prosciutto or pancetta and cook about 30 seconds per side, or until lightly browned and crisp. Transfer to the baking sheet in the oven. If using ham, simply place it on the baking sheet in the oven.

Toast the English muffins and transfer them to the baking sheet in the oven.

Make the poached eggs: Bring a large saucepan of water to a gentle simmer. You should see tiny bubbles coming to the surface of the water, but the water should not come to a strong, rolling boil. Adjust the temperature throughout the cooking process to keep the water very hot but not boiling. Mix in the salt and vinegar.

Crack one egg in a small bowl (make sure not to break the yolk or you won’t be able to poach it) then gently slide the entire egg into the water. Quickly repeat the process to add all 4 eggs to the hot water. (Breaking the eggs in a small bowl before sliding them in the water creates rounder poached eggs and ensures no broken shell gets in.) Cook the eggs for 3½ minutes for a runny yolk, or for up to 4½ for a slightly set, jammy yolk.

Use a slotted spoon to fish the eggs out one by one and set them on a small plate. Transfer this small plate over the warm serving plates in the oven to keep warm.

Make the blender hollandaise sauce: In a stand blender, combine the egg yolks, water, lemon juice, and salt; blend until frothy. (You can also do this using a hand mixer—simply mix the ingredients in the mixer’s cup, or in a tall measuring cup.) Melt the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified.

Here’s what to do if your blender hollandaise sauce breaks (i.e. if the fat separates from the rest of the sauce or it starts to look curdled). Adding one egg yolk to the sauce will bring it back together! Here’s how to do it: in a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Turn the blender back on at low speed. With the blender running, slowly pour the egg yolk/water mixture into the sauce. Mix for 10-15 seconds and the sauce should be fixed.

Foolproof Eggs Benedict with Blender Hollandaise Sauce // FoodNouveau.com

Immediately assemble the foolproof eggs benedict: Take the baking sheet with all your prepped ingredients and the warm plates out of the oven. Set the serving plates side by side on a working surface. Over each plate, set two English muffin halves, cut side up. Spread one spoonful of blender hollandaise sauce over each muffin half, cover with the slices of prosciutto, pancetta, or ham, then divide the asparagus stalks over the meat. Top with the poached eggs and generously cover with hollandaise sauce. Garnish with chives and freshly ground black pepper and serve right away.

Foolproof Eggs Benedict with Blender Hollandaise Sauce // FoodNouveau.com

NOTE: How to reheat hollandaise sauce. Hollandaise sauce is very sensitive to heat, so if you need to reheat it, you need to do so using very gentle heat. You can either reheat it in a double-boiler while whisking constantly (make sure the water is simmering, not boiling hard) or in the microwave by 5-second bursts at low power, whisking between each burst. Hollandaise sauce does not need to be piping hot when serving—in fact, warm is enough. If all the other components of the dish are hot, the sauce will be warmed upon touching them and the resulting dish will be served at a perfect temperature. If the hollandaise sauce splits during the reheating process, see the tip in the recipe above to bring it back together.

 

Foolproof Eggs Benedict with Blender Hollandaise Sauce

Prep

Cook

Total

Yield 2 servings

This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home!

Ingredients

To assemble the eggs benedict

  • 8 thick asparagus stalks, tough ends removed and split lengthwise (or 16 thin asparagus stalks) (optional, see note)
  • 4 slices prosciutto, pancetta, or ham
  • 2 English muffins, split

For the poached eggs

For the blender hollandaise sauce

  • 2 large egg yolks
  • 1 tbsp (15 ml) warm water
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 tsp kosher salt, or fine sea salt
  • 1/2 cup (113 g / 1 stick) unsalted butter

To serve

  • Minced chives (optional)
  • Freshly ground black pepper

Instructions

Here’s my foolproof secret to successful eggs benedict: Prepare all the components and poach the eggs and before you make the sauce. The sauce should be the last thing you do because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it means you risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see notes at the end of the recipe.

Prepare the assembly ingredients: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and place in the oven. Stack two serving plates on one side of the baking sheet to warm them up.

Fill a large bowl with ice water. Bring a saucepan of salted water to a boil, then add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to stop the cooking and cool. Remove and pat dry. Place on the baking sheet in the oven.

If using prosciutto or pancetta, set a non-stick skillet over medium-high heat. Add the slices of prosciutto or pancetta and cook about 30 seconds per side, or until lightly browned and crisp. Transfer to the baking sheet in the oven. If using ham, simply place it on the baking sheet in the oven.

Toast the English muffins and transfer them to the baking sheet in the oven.

Make the poached eggs: Bring a large saucepan of water to a gentle simmer. You should see tiny bubbles coming to the surface of the water, but the water should not come to a strong, rolling boil. Adjust the temperature throughout the cooking process to keep the water very hot but not boiling. Mix in the salt and vinegar.

Crack one egg in a small bowl (make sure not to break the yolk or you won’t be able to poach it) then gently slide the entire egg into the water. Quickly repeat the process to add all 4 eggs to the hot water. (Breaking the eggs in a small bowl before sliding them in the water creates rounder poached eggs and ensures no broken shell gets in.) Cook the eggs for 3½ minutes for a runny yolk, or for up to 4½ for a slightly set, jammy yolk.

Use a slotted spoon to fish the eggs out one by one and set them on a small plate. Transfer this small plate over the warm serving plates in the oven to keep warm.

Make the blender hollandaise sauce: In a stand blender, combine the egg yolks, water, lemon juice, and salt; blend until frothy. (You can also do this using a hand mixer—simply mix the ingredients in the mixer’s cup, or in a tall measuring cup.) Melt the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified.

Here’s what to do if your blender hollandaise sauce breaks (i.e. if the fat separates from the rest of the sauce or it starts to look curdled). Adding one egg yolk to the sauce will bring it back together! Here’s how to do it: in a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Turn the blender back on at low speed. With the blender running, slowly pour the egg yolk/water mixture into the sauce. Mix for 10-15 seconds and the sauce should be fixed.

Immediately assemble the eggs benedict: Take the baking sheet with all your prepped ingredients and the warm plates out of the oven. Set the serving plates side by side on a working surface. Over each plate, set two English muffin halves, cut side up. Spread one spoonful of blender hollandaise sauce over each muffin half, cover with the slices of prosciutto, pancetta, or ham, then divide the asparagus stalks over the meat. Top with the poached eggs and generously cover with hollandaise sauce. Garnish with chives and freshly ground black pepper and serve right away.

NOTE: HOW TO REHEAT HOLLANDAISE SAUCE

Hollandaise sauce is a sauce that can split easily. If you need to reheat hollandaise sauce, you need to do so using very gentle heat. You can either reheat it in a double-boiler while whisking constantly (make sure the water is simmering, not boiling hard) or in the microwave by 5-second bursts at low power, whisking between each burst. Hollandaise sauce does not need to be piping hot when serving—in fact, warm is enough. If all the other components of the dish are hot, the sauce will be warmed upon touching them and the resulting dish will be served at a perfect temperature. If the hollandaise sauce splits during the reheating process, see the tip in the recipe above to bring it back together.

Courses Breakfast, Brunch

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What do you think of this recipe? Got any questions? Let's chat!
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38 Responses to Foolproof Eggs Benedict with Blender Hollandaise Sauce

  1. […] 10. Eggs Benedict Asparagus Sandwich Go ahead, douse your english muffin sandwich with extra hollandaise, we won’t tell and neither will the pasteurized eggs you used to play it safe. With prosciutto, asparagus, and poached eggs we guarantee it will be messy, but we also promise it to be a filling and fulfilling brunch option. Get the recipe. […]

  2. I used to make this every year and serve it as "Breakfast in Bed" to my ex for our Anniversary…. forgot how much I loved it and will have to make some for myself :)…thanks also for the info on The Daring Kitchen. I will have to check that out!!!!

    • Of course, you deserve to make it yourself! Try the easy Hollandaise sauce, I think you may never go back to the other way of making it. As for the Daring Kitchen, it's a really great community, and you don't have to have a blog to be part of it!

  3. Delicious!
    If you are looking for a beautiful and perfectly formed egg, put it in a small cup first, swirl the water in a circle , then carefully drop the egg into the vortex. Also, don't skimp on the vinegar.
    Enjoy!

  4. Your eggs look beautiful! The first time I made poached eggs, I had six very hungry guests sitting in my living room waiting for brunch! A very stressful experience and as a result, my eggs didn't turn out at all, but I will be sure to try your temperature tip next time and hope that helps my eggs stay together.

    • Wow, it's very courageous of you to have tried this for the first time when you had hungry guests waiting for your food, what pressure! I hope next time will be better, controlling the water's temperature worked out well for me.

    • Don't know if it was the thermometer or just plain luck, but I'm really happy about how my eggs turned out! I will make them again on Christmas morning, I'll see if I can pull it off once more :)

    • Thank you Mardi! I think the first time I came across the Daring Kitchen was through your blog. I have to thank you for that! I really enjoyed this first challenge and I'm already looking forward to the next one.

  5. Welcome to the Daring Cooks! Your eggs benedict looks gorgeous with the asparagus and prosciutto. I often make hollandaise in the blender, but made mine over direct heat this time since I only made a very small amount. Glad you were able to save yours.
    :)

    • Thank you for the great welcome message, I'm really glad I did join! I liked your versions of Eggs Benedict, inspired by different international cuisines. I'm especially intrigued by the Sri Lankan version, the coconut and curry leaf topping must be very tasty. Talk about getting away from the traditional recipe! Great job :)

  6. Your eggs were poached to perfection indeed! The final dish looks heavenly! Welcome to The DCs. It was my first challenge as well, but I've been a DB for a while now. Joined the DCs for the same reason :o)

    • Thank you for your comment! I will probably join the Daring Bakers eventually since I really liked my first experience. I think it'll be good for inspiration!

  7. Beautiful, I love the asparagus and prosciutto addition! That's very interesting using goats milk butter in place of regular butter, the hollandaise looks lovely and your eggs are indeed poached to perfection!

    • A bonus for using goat's milk butter is that the sauce is beautifully pale instead of turning yellow. I find it adds a bit of sophistication – and the taste is just as great as with regular butter!

  8. Hello and welcome to the Daring Cooks' and congratulations on your first very successful challenge I hope the other challenges are as much fun for you.

    WOWWOWOWOW is all I can say your posting is so good, I just love it and you are so funny "Makes 2 people very belly-happy" I laughed LOL for a minute it is so true. Bravo on your efforts.

    Cheers from Audax in Sydney Australia.

    • Thank you Audax! I'm very happy to be a member of the Daring Cooks! If every month brings such a delicious discovery, it'll be a great year! I have to say your first post in the results forum was very inspiring and it provided a great insight, which helped me in making my own Eggs Benedict. Can't wait to see what the next challenge will be!

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