Monday, 17 February 2014

Easy Eggs Benedict for Family day

I first tasted Eggs Benedict when my girlfriends at Molson treated me for lunch. Yes, breakfast at lunch, hahaha. I liked it but when I asked them how to do the sauce, I intentionally forget about doing it. It was not easy.  Last Christmas, a friend gave me an egg cooker for microwave and it has a recipe for Eggs Benedict, it looked like the sauce was easy to do because I don't need to use the vinegar reduction but it was the short short cut version, using mayonnaise and mustard. I wanted to try the other short cut version where the ingredients are still natural but only skipping the rigorous whisking. I looked it up on the internet and I found the blender version. Here it is:

Easy Blender Hollandaise sauce for Eggs Benedict
(Courtesy to Elise- Thanks also for sharing the Classic Hollandaise sauce recipe)
  • Yield: Makes about 1 cup of sauce, good for about 4-6 servings.


  • 3 egg yolks 
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter (if using salted butter, skip the added salt)


1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Here's How To do the Eggs Benedict:

1. Toast the English muffins. Cut into half.
2. Put a slice of ham or bacon on the muffin.
3. Put the egg next.
4. Top with Hollandaise sauce
5. Serve while still warm

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