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Eggs Benedict with Easy Hollandaise Sauce
Eggs Benedict with Easy Hollandaise Sauce PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

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.

Makes 4 servings

Easy Hollandaise Sauce

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)

Eggs Benedict

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. Assemble 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.

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