Easy recipe for amazing Eggs Benedict! Perfectly Poached Eggs, Honeyed Ham, & English Muffins; topped with easy, delicious, blender-made Hollandaise & a pinch of chives.
Eggs Benedict with Blender Hollandaise
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Dear Reader, I am on an Egg’s Benedict kick right now. I just really love it! And if you love Eggs Benedict then you need to make this recipe today.
Stop reading, go get the ingredients, make this and then come back and read my awesomeness!
Why are you still reading?
Benedict and Names
This is going to be a very random thing to talk about. However, it’s what’s on my mind and I always write what’s on my mind, so here you go loves:
Benedict. It sounds like a name, doesn’t it? In fact I’m fairly certain I’ve heard of little boys that carry that name. Benedict; their parents’ must have fabulous taste in food!
I didn’t name my son Benedict. We named him Rocco. I wanted to name him Rambo, but my husband didn’t like the name because he wanted to name him DeVaughn.
We argued back and forth over names until the day he was born, and suddenly we both decided that neither of those names was what we wanted and that “Rocco” was a perfect name for our little buddy.
He is our Rock. He fits his name. His name is not Benedict, but he is wonderful. Haha!
Then we have two girls, both who are also not named Benedict; Zeegan and Kezia. However, they are also both absolutely Fabulous! So they totally could’ve been named Benedict, because Eggs Benedict is both wonderful and fabulous.
How to Poach Eggs
I gave these same directions in my Deconstructed Asparagus Eggs Benedict recipe post, however, because the poached eggs are the most important part of the Eggs Benedict (except perhaps the Hollandaise sauce), I think it important that I give you a step by step on how to make them, again.
Poaching eggs LOOKS much harder than it actually is. Let me give you a quick step by step with some pointers and then we will move on to the actual recipe:
- On high, bring a sauce pot with approximately 3-4 inches of water and 2 tablespoons of vinegar in it, to a boil.
- Next, crack your egg into a bowl and have it ready to go.
- Then, take a spoon to your boiling water and stir around the outside of the boiling water 3 to 4 times in a circle to get it (sort of) whirl-pooling.
- Now gently slip your egg from the bowl into the center of your whirlpool, and turn the temperature down to to medium-medium-high.
- Cook in the hot water for 4 minutes for a soft yolk, or 6 minutes for a more solid yolk.
- Finally, with a slotted spoon, remove eggs from water and trim off any excess egg tails because they kinda look gross and like the other kind of eggs. Haha! (Actually I have no idea what the other kind of eggs look like).
- Serve immediately or place in a bowl of ice water to stop the cooking process (and then put it back in hot water with any other poached eggs, for 30 seconds, just before plating).
Super easy! However, the number of steps I just listed makes it seem harder than it actually is. Honestly though, it’s a quick and easy process and so totally worth it!
How to make Hollandaise
There is something so incredibly special about a good Hollandaise sauce.
In his cookbook “The French Laundry” Thomas Keller tells of the two years he spent making Hollandaise sauce every single morning, praying it would work out for him. He speaks of the difficulty and the magic of clarifying the butter just right and it combining the just the way it should with the egg yolks. You guys, that, that, is what “flirting” with flavors really is. It’s something you think about and get excited about! It’s something that doesn’t always work out, but when it does… Butterflies in your stomach y’all! Butterflies! Or, in this case; Hollandaise!
Chef Keller tells of his “terror” as he made it each time that it would without reason, fall apart.
Y’all if Thomas Keller says that making a Hollandaise sauce is scary and hard, then you know this thing isn’t just Ghostbusters scary, this is more on the level little children as the bad guys staring at you with dead eyes kind of scary!
PS- I totally don’t watch scary movies! I’ve had quite enough of real life scary to know that I should always avoid any fake scary. It’s Happily Ever After‘s for me or nothing at all.
Gourmet made Simple
I digress; let us get back to scary Hollandaise.
Dear Reader, as with (like my last 5 posts!) other posts, we now come to the part where you will probably want to marry me. You see, I am providing you with a non-scary cheat for Hollandaise sauce, because every good Eggs Benedict NEEDS a good Hollandaise.
Thanks to Julia Child’s cookbook “Mastering the Art of French Cooking” I once learned how to make blender Hollandaise. I don’t actually love her recipe for it, the lemon is overpowering. However, the base idea is fantastic and I’ve adjusted it to create my own blender Hollandaise that will knock you to your knees.
(See! You’re on bended knee. Told ya you would once again be wanting to marry me! Haha. Kidding).
Okay, enough chitter-chatter; Let’s Eat!
Recipe for Scrumptious Eggs Benedict:
- 2 English Muffins
- 4-8 slices of Ham (depending on their thickness)
- 1 tsp chives, minced fine
- 2 tablespoons white vinegar
- 4 Eggs
- Salt and Pepper to taste
- 2 bunches thin asparagus
- Canola or Vegetable Oil
- Salt and Pepper
- 3 Egg Yolks
- 1 tsp Lemon Juice
- Dash of Cayenne (optional)
- 5 Tablespoons (just over half a cube) Butter
- 3 Tablespoons Heavy Whipping Cream
- Bring water and Vinegar to a boil on high, then stir in a circle until you create a slight whirlpool.
- Add an egg to the center of the whirlpool and drop temperature down to medium high.
- Cook for 4-6 minutes, then remove with slotted spoon and either serve immediately or submerge in an ice bath to stop the cooking process.
- Repeat these steps until you've cooked all 4 of your eggs.
- Place Egg Yolks, Lemon Juice, and (optional) cayenne pepper into your blender.
- In a small sauce pan, combine butter and cream over medium-high-high heat.
- Heat butter cream until it is simmering and foaming.
- Turn your blender on and through the spout or top opening, slowly pour simmering butter-cream in with the egg yolks. It'll thicken as the hot butter/cream cooks it while blending.
- Cut in half, and toast your English muffins until lightly browned around the edges.
- Top with ham slices or Proscuitto.
- Season your Poached Eggs lightly with Salt and Pepper and place them atop the Ham.
- Drizzle everything with the Hollandaise.
- Sprinkle with Chives
- Serve and Enjoy!