There’s just something about Eggs Benedict with that velvety smooth Hollandaise sauce that makes my mouth water every single time. It’s the ultimate indulgent breakfast, and I have such fond memories of our family Sunday brunches growing up where Eggs Benedict with Easy Blender Hollandaise was always the star of the show.

My mom was the master at whipping up the perfect Hollandaise – she’d stand there patiently over the stove, meticulously whisking and stirring to get that silky, rich sauce just right. And the way the runny egg yolks would mingle with the Hollandaise, soaking into the toasted English muffin…pure breakfast bliss. To this day, I can still smell the buttery aroma and taste the heavenly flavors in my mind.

I know a lot of people are intimidated by Hollandaise sauce, worried it’ll be tricky or time-consuming to make. But I’m here to tell you – this Easy Blender Hollandaise is an absolute game-changer. It takes just minutes to whip up right in the blender, with no fussy stovetop whisking required. Trust me, once you try this method, you’ll never go back to the traditional way.

Why This Eggs Benedict with Easy Blender Hollandaise Recipe Will Become Your Go-To

The Secret Behind Perfect Eggs Benedict with Easy Blender Hollandaise

The key to incredible Eggs Benedict is all in the Hollandaise sauce. Get that right, and the rest is easy. This easy blender method ensures you end up with a thick, velvety smooth Hollandaise every single time, without any risk of it curdling or breaking. And the best part? It comes together in just minutes, making this an incredibly quick and simple breakfast to pull off, even on busy weekday mornings.

The other secret is in the technique for poaching the eggs to perfection. I’ll walk you through the step-by-step process to get those beautiful, runny egg yolks nestled atop the toasted English muffins, just the way Eggs Benedict should be. No more sad, overcooked eggs – this method is foolproof.

Essential Ingredients You’ll Need

  • 4 large eggs – The star of the show! Perfectly poached eggs are essential for classic Eggs Benedict.
  • 2 English muffins, split and toasted – The perfect base to soak up all that rich Hollandaise.
  • 2 tablespoons white vinegar – This helps the eggs hold their shape when poaching.
  • 3 large egg yolks – The foundation for that silky smooth Hollandaise sauce.
  • 1/2 cup unsalted butter, melted – Adds that luxurious, velvety texture to the Hollandaise.
  • 1 tablespoon lemon juice – Brightens up the Hollandaise and balances the richness.
  • 1/4 teaspoon salt – Enhances all the flavors.
  • 1/8 teaspoon cayenne pepper – Adds a subtle kick of heat.

Step-by-Step Eggs Benedict with Easy Blender Hollandaise Instructions

Preparing Your Eggs Benedict with Easy Blender Hollandaise

In just 30 minutes total (15 minutes prep, 15 minutes cook time), you can have this decadent Eggs Benedict with Easy Blender Hollandaise on the table. All you need is a small saucepan, a blender, and a few key tools for poaching the eggs.

1- Start by bringing a medium saucepan of water to a gentle simmer over medium heat. Add the 2 tablespoons of white vinegar – this will help the eggs hold their shape when poaching.
2- Crack the 4 large eggs individually into a small bowl or ramekin. Gently slide each egg into the simmering water, one at a time. Poach the eggs for 4-5 minutes, until the whites are completely set but the yolks are still runny.
3- While the eggs are poaching, toast the 2 English muffins until golden brown.
4- In a blender, combine the 3 large egg yolks, 1/2 cup melted unsalted butter, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper. Blend on high speed for 30 seconds until the Hollandaise is thick and creamy.
5- To assemble, place the toasted English muffin halves on plates. Top each muffin half with a poached egg.
6- Drizzle the easy blender Hollandaise generously over the top. Serve immediately while the eggs are still warm and the Hollandaise is silky smooth.

Pro Tips for Success

  1. For perfectly poached eggs, make sure the water is at a gentle simmer, not a rapid boil. This will help the eggs hold their shape.
  2. Crack each egg individually into a small bowl or ramekin before gently sliding it into the water. This prevents the eggs from spreading out.
  3. Don’t skip the vinegar in the poaching water – it’s the secret to beautifully compact poached eggs.
  4. Blend the Hollandaise on high speed for a full 30 seconds to ensure it emulsifies properly and reaches that luscious, velvety texture.

Serving and Storing Your Eggs Benedict with Easy Blender Hollandaise

Perfect Pairings for Eggs Benedict with Easy Blender Hollandaise

This Eggs Benedict with Easy Blender Hollandaise is a classic brunch showstopper, but it also makes a delightful breakfast-for-dinner any night of the week. Serve it alongside a fresh fruit salad, roasted potatoes, or a simple green salad for a complete, satisfying meal. And of course, a mimosa or Bloody Mary is the perfect celebratory beverage pairing.

This recipe serves 4, so it’s perfect for hosting a small brunch gathering with family or friends. But it’s also easily scaled up or down to suit your needs.

Storage and Make-Ahead Tips

The great news is, you can make components of this Eggs Benedict with Easy Blender Hollandaise recipe ahead of time to make your morning even easier.

The Hollandaise sauce can be made up to 3 days in advance and stored in the refrigerator. Just be sure to give it a quick whisk or blend again before using to restore its silky smooth texture.

The poached eggs can also be made in advance. Simply poach them, then immediately transfer them to an ice bath to stop the cooking. They’ll keep in the fridge for up to 2 days. When ready to serve, just reheat the eggs briefly in simmering water for 1-2 minutes.

The toasted English muffins can be made the day before as well. Store them in an airtight container at room temperature until ready to assemble.

Variations and Dietary Adaptations for Eggs Benedict with Easy Blender Hollandaise

Creative Eggs Benedict with Easy Blender Hollandaise Variations

While the classic combination of Eggs Benedict with Hollandaise is hard to beat, there are plenty of fun ways to change it up:

  • Swap in crab cakes or smoked salmon for the traditional Canadian bacon.
  • Top the poached eggs with sautéed spinach or wilted kale for extra nutrients.
  • Use whole wheat English muffins or even biscuits as the base for a heartier twist.
  • Experiment with different flavors in the Hollandaise, like chipotle, pesto, or even a splash of white wine.

Making Eggs Benedict with Easy Blender Hollandaise Diet-Friendly

For a gluten-free version, simply use gluten-free English muffins or biscuits.

To make it dairy-free, swap the butter in the Hollandaise for an equal amount of avocado oil or olive oil. You can also try using unsweetened almond milk or oat milk instead of the butter.

And for a low-carb spin, serve the poached eggs and Hollandaise over roasted cauliflower “hash browns” instead of the English muffins.

Frequently Asked Questions

Q: Can I use store-bought Hollandaise sauce instead of making it from scratch?
A: While store-bought Hollandaise can work in a pinch, the homemade blender version is truly worth the extra few minutes of effort. It’s so much richer, silkier, and more flavorful than anything you can buy pre-made.

Q: How long does it take to make Eggs Benedict with Easy Blender Hollandaise?
A: This entire recipe, from start to finish, takes just 30 minutes total – 15 minutes for prep and 15 minutes for cooking. The blender Hollandaise comes together quickly, and the poached eggs are easy once you get the timing down.

Q: Can I make the Hollandaise sauce ahead of time?
A: Absolutely! The Hollandaise sauce can be made up to 3 days in advance and stored in the refrigerator. Just be sure to give it a quick whisk or blend again before using to restore its silky smooth texture.

Q: How many servings does this Eggs Benedict recipe make?
A: This recipe for Eggs Benedict with Easy Blender Hollandaise serves 4 people. It’s the perfect amount for a small brunch gathering, but you can easily scale it up or down as needed.

Q: What if my Hollandaise sauce breaks or curdles?
A: If your Hollandaise starts to look separated or curdled, don’t panic! Slowly drizzle in a teaspoon or two of hot water while blending on high speed. This will help bring the sauce back together.

Conclusion

Eggs Benedict with Easy Blender Hollandaise is truly the ultimate indulgent breakfast or brunch. With its perfectly poached eggs, toasted English muffins, and that rich, velvety Hollandaise, it’s a meal fit for royalty.

But the best part is just how easy it is to make at home, thanks to this foolproof blender Hollandaise method. No more fussy stovetop whisking – you’ll have a silky smooth sauce ready in a flash.

So what are you waiting for? Treat yourself (and your loved ones) to this decadent Eggs Benedict with Easy Blender Hollandaise as soon as possible. I guarantee it will become your new go-to special occasion breakfast. Let me know how it turns out in the comments below!