Global recipe
Eggs Benedict
A blender hollandaise makes this brunch classic far more approachable than it looks. The eggs poach in vinegar-spiked water for that runny center, the hollandaise comes together in 90 seconds in the blender, and the whole plate assembles in the time it takes to butter a muffin.
Prep30 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 4 English muffins
- 2 tbsp unsalted butter (for muffins)
- 8 large eggs (for poaching)
- 1 tbsp distilled white vinegar
- 1 tbsp unsalted butter (for bacon)
- 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto
- 3 egg yolks (for hollandaise)
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice (from 1 lemon)
- Pinch of cayenne pepper
- 12 tbsp (1 1/2 sticks / 170 g) unsalted butter, melted
- Salt and freshly ground black pepper, for serving
- Finely chopped fresh chives, for serving
Method
5 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 720
- Protein
- 25 g
- Carbs
- 28 g
- Fat
- 56 g
