Eggs Benedict with Easy Hollandaise Sauce
We usually order eggs Benedict when we go out to breakfast or brunch. Because, truthfully, between the hollandaise and poached eggs, we've been a little intimidated to try making it ourselves. Until now. We have the trick to poaching eggs and the trick to making rich, creamy homemade hollandaise sauce. Your breakfast awaits.
2 egg yolks
2 teaspoons lemon juice
6 tablespoons butter, melted and still warm
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
4 English muffins, halved and toasted until golden
8 slices thickly cut cooked ham
8 poached eggs (see instructions here)
8 teaspoons butter, softened
1. Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine.
2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.
3. Add the salt, pepper and cayenne; pulse to combine. Set aside.
4. Make the Eggs Benedict: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.