simple eggs benedict recipe

By mrboyton

Ingredients

• Eggs Benedict
• 4-6 English Muffins, cut in half
• 4-6 slices of thick cut bacon or Canadian Bacon
• 4-6 eggs
• 1 recipe easy blender hollandaise sauce
• Blender Holondaise
• 3 egg yolks
• 1 tablespoon lemon juice
• 8 tablespoons salted butter
• 1 tablespoon hot water
• pinch of cayenne pepper (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from addapinch.com

Preparation

Step 1

Benedict

Instructions

Preheat oven to 400º F. Spray a muffin tin with nonstick cooking spray. Set aside.

Place bacon on a fully rimmed baking sheet (edges on all four sides) that has been topped with a cooling rack. Bake for 15-20 minutes.

Add 2 tablespoons of water to each indention of the muffin tin. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.

Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.

As your bacon, eggs, and muffins are baking, prepare your hollandaise sauce. Pour into a serving container.

To assemble Eggs Benedict, place English Muffins on each plate, top with one slice of bacon that has been folded in half to fit on the English Muffin. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon.

Drizzle with hollandaise sauce and serve warm.

Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.

Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.

Add hot water as a final step in blending your hollandaise sauce.
If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.

You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.

Add a pinch of cayenne pepper to final hollandaise sauce (optional)