# Classic Eggs Benedict with Blender Hollandaise

Eggs Benedict is a toasted English muffin topped with ham, a poached egg and a silky lemon butter sauce. It looks fancy, but it comes together in 35 minutes at home.

The blender does the hard work on the hollandaise, and a gentle simmer gives you poached eggs with set whites and runny yolks.

- Total time: 35 min (prep 15 min, cook 20 min)
- Serves: 4
- Per serving (estimated): 560 kcal, 25 g protein
- Cuisine: American. Category: Breakfast.

## Ingredients

- 8 eggs, very fresh
- 4 English muffins, split
- 8 slices Canadian bacon or ham
- 3 egg yolks
- 1 tbsp lemon juice
- 115 g butter, melted and hot
- 1 tbsp white vinegar, for poaching water
- 1 pinch cayenne
- Salt
- Chives, chopped

## Method

1. Make the sauce: blend the egg yolks, lemon juice, a pinch of salt and the cayenne for 10 seconds.
2. With the blender running, slowly drizzle in the hot melted butter, about 1 minute, until the sauce is thick and pale. Pour into a small jug and set in a bowl of warm water to keep warm.
3. Fill a wide pan with 3 inches of water and the vinegar. Bring to a bare simmer, about 180°F (82°C), with tiny bubbles on the bottom.
4. Crack each egg into a small cup. Stir the water into a gentle swirl and slip in 4 eggs, one at a time. Cook 3 to 4 minutes, until the whites are set and the yolks still jiggle.
5. Lift the eggs out with a slotted spoon onto a towel. Poach the next batch.
6. Warm the Canadian bacon in a dry skillet over medium heat, 1 minute per side.
7. Toast the muffins until golden, then top each half with bacon, a poached egg and a spoonful of hollandaise.
8. Sprinkle with chives and serve right away.

## Why it works

- Egg yolks hold fat and water together, so the butter stays suspended in a smooth, thick sauce.
- Hot melted butter gently warms the yolks and thickens the sauce without scrambling them.
- Lemon juice adds acid that brightens the rich sauce and helps the emulsion stay stable.
- A bare simmer cooks the egg whites without tearing them apart, so the poached eggs hold their shape.
- A splash of vinegar in the water helps the whites firm up quickly around the yolk.

## The science

- **What makes hollandaise hold.** Hollandaise is an emulsion, which means tiny butter droplets are spread through water. Lecithin and proteins in the yolks coat each droplet and keep them from merging. Add the butter slowly, or the droplets crowd and the sauce splits.
- **Why poaching water must be gentle.** Egg whites start to set around 140°F (60°C) and firm up near 180°F (82°C). A rolling boil rips the whites apart and overcooks the yolk. A bare simmer sets the whites while the yolk stays soft and runny.

## Tips

- Crack each egg into a small cup first so you can slide it gently into the water.
- Keep hollandaise in a warm, not hot, spot or it will thicken and split.
- Dab poached eggs on a towel before serving so the muffin does not turn soggy.

## Mistakes to avoid

- Water at a full boil shreds the eggs, so keep it at a bare simmer.
- Pouring the butter in all at once makes a broken, oily sauce, so add it in a thin stream.
- Using old eggs makes wispy whites, so use the freshest eggs you have.

## Variations and swaps

- Eggs Florentine: swap the bacon for wilted spinach.
- Smoked salmon Benedict: swap the ham for smoked salmon and add capers.
- Avocado Benedict: use sliced avocado instead of meat for a vegetarian plate.
- Swap Canadian bacon for crisp bacon strips; the plate is saltier and crunchier.
- Swap English muffins for toasted sourdough; the base is chewier.
- Swap lemon juice for white wine vinegar for a sharper, more classic sauce.

## Storage

Eat eggs Benedict right away. Poached eggs keep in the fridge in cold water for 2 days and can be rewarmed in hot water for 1 minute. Hollandaise does not store or reheat well, so make just what you need.

## FAQ

**Can I make hollandaise ahead of time?**

Hollandaise is best fresh, but you can hold it for up to 1 hour in a thermos or a jug set in warm water. Do not refrigerate and reheat it, because it will split.

**How do I fix broken hollandaise?**

Whisk a teaspoon of warm water or a fresh yolk in a clean bowl, then slowly whisk the broken sauce back in. It should come back smooth.

**How long do I poach eggs for Benedict?**

Poach for 3 to 4 minutes at a bare simmer. The whites should be set and the yolks should still wobble when you nudge the egg.

**Can I poach eggs ahead for a crowd?**

Yes. Poach, then slip the eggs into a bowl of ice water. Reheat them in hot, not boiling, water for 1 minute before serving.

**Is the raw egg in hollandaise safe?**

The hot butter warms the yolks but does not fully pasteurize them. If that concerns you, use pasteurized eggs or cook the sauce gently over a double boiler to 160°F (71°C).

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Source: https://cookingscientist.com/recipes/eggs-benedict (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846