Blender Hollandaise Sauce with Eggs Benedict
A simple blender hollandaise sauce recipe. This sauce requires just 4 simple ingredients and takes about 5 minutes to make! Homemade hollandaise is perfect to use on eggs benedict for Sunday brunch!
It’s brunch season ❤️ ❤️ ❤️
I am so excited to be bringing you one of my all time favorite breakfast foods — eggs benedict topped with homemade blender hollandaise sauce. I know what you’re thinking, hollandaise sauce, in the blender? YES, my friends. It’s the best thing ever. And to top it all off, it’s a cinch to whip up. We’re talking about just 4 simple ingredients and about 5 minutes to make from start to finish. Gone are the days of making hollandaise sauce in a double boiler and whisking until your arm fell off. We’re talking real hollandaise sauce, creamy, smooth, and rich – made right in the blender.
When it comes to weekend breakfast, Anees and I love a little variety. Sure we love our spinach and mushroom stuffed omelets with homemade hash browns, which has become a Sunday ritual, and we always enjoy our veggie-loaded breakfast casserole, and the occasional stack of pancakes.
But nothing beats the classic eggs benedict for a special Sunday brunch. Buttery, toasted english muffins with smoked salmon topped with a nicely poached egg (which up until recently wasn’t done very nicely), and drizzled with my homemade blender hollandaise sauce. There’s no way my Sunday could get more perfect than that.
And at this point are you really shocked to hear that both mastering poached eggs and making blender hollandaise sauce were on my culinary bucket list? This culinary bucket list is working out to be such a great thing, I mean poached eggs with runny egg yolk and quick hollandaise for Sunday brunch all the time? YES. PLEASE.
Whats your favorite way to eat eggs benedict? I love and most usually get the smoked salmon. But my favorite? Anees surprised me with a small birthday brunch get together at a really nice steak house this past December and you guys, they make crab cake eggs benedict. Holy Mackerel, i’m forever in love with them.
Let’s talk about that homemade hollandaise sauce. I have been tweaking this recipe for some time now. And after making it both over the double boiler and in a blender I realized the blender hollandaise sauce was far more delicious and FOOLPROOF than the stove top version.
But I do have a secret to making perfect hollandaise sauce in the blender. Before starting the recipe, I fill the blender up with about 4 cups of boiling water and just let it sit for 1-2 minutes while the butter melts in a saucepan on the stove. Nothing special, just water that I heated up in my water kettle. This allows the blender to stay warm while you’re adding in the ingredients. Then it’s just as simple as adding in the yolks, lemon juice and cayenne. Give it a whiz and then stream in the slightly cooled melted butter while the blender runs. Perfectly smooth hollandaise sauce every. single. time.
If you’re wondering about the ingredients there are just a few. Melted butter, egg yolks, a tablespoon of lemon juice, and a teeny tiny pinch of cayenne is all you need to make my hollandaise. I like and usually have salted butter on hand so I didn’t need to season my sauce much, you can use unsalted butter and just add in a ½ teaspoon of salt and it will work out just the same.
Now the poached eggs. Okay, it took me a WHILE to get these right so I don’t want you to get super frustrated if you can’t get them right the first time.
My tips to making better poached eggs? Reach all the way in the back of the egg section at your grocery store. It’s so much easier to poach them when they’re fresher because they stay together in the water. Also, I like to do the whirlpool method. Which is basically letting the water come to a boil and then stirring it and adding the egg to the center. Here is a video that I found really useful and here is another one that i’ve used in the past. There are also tips on how you can poach the eggs ahead of time if you’re cooking for a large crowd.
And that’s it! Simple blender hollandaise sauce to use on your eggs benedict this weekend. Make it with smoked salmon, crab cakes, or Canadian bacon, but whatever you do, make it!
Also, how great would these be to surprise your hunny with on Sunday morning?
- 8 large FRESH eggs
- 4 english muffins ( I used multigrain)
- 8 slices smoked salmon
- 1 teaspoon vinegar
- 1 tablespoon chopped parsley
- 10 tablespoons salted butter
- 3 large egg yolks
- ⅛ teaspoon cayenne
- 1 tablespoon lemon juice
- EGGS BENEDICT: I urge you to watch this video before beginning to poach the eggs. Start by heating a medium to large pot with about 3-5 inches of water depending on the size of the pot. Heat the water on high heat until it begins to bubble and simmer, add in the vinegar along with a big pinch of salt. Working with one egg at a time, crack the egg into a small ramekin or bowl. Swirl the water with your spoon and use the ramekin to pour the egg into the center of the pot. Allow the egg to cook for about 3-5 minutes depending on your preference. 3-4 minute will yield a perfectly opaque egg white with a soft yolk. Feel for doneness, the cooking time is just an estimate. Lift the poached egg with a slotted spoon and place it on a a paper towel lined plate. The video also shows you how you can poach the eggs and reheat to serve for large crowds. (see note for more details).
- HOLLANDAISE SAUCE: Place 4 cups of hot water in your blender and allow the blender to sit while you complete the next step. Start by heating the butter in a small saucepan over medium heat until the butter is completely melted, set aside. Discard the hot water from the blender and quickly wipe it clean. Add the egg yolks, cayenne and lemon juice to the blender. Blend on high speed for 15-20 seconds until combined. With the blender running on medium speed, slowly pour the melted butter into the blender in a steady stream, continue to blend until a thick and creamy sauce form. Stop the blender, taste for seasoning and adjust as desired.
- ASSEMBLE: Toast your english muffins to desired doneness, you can spread a little butter when they are still warm if desired. Top with the sliced smoke salmon, followed by the poached egg and finishing it off with the hollandaise sauce on top. I like to decorate with the chopped parsley and a pinch of smoked paprika oh and lots of black pepper.
- If you do not have salted butter, unsalted butter may be used. Just be sure to add in ½ teaspoon of salt along with the cayenne when blending the yolks.
- To poach and serve for larger crowds, just add the poached eggs into a large bowl containing ice water to cool them down quickly. When ready to serve, bring a pot of water to boil, add the eggs and allow them to heat through for about 30 seconds.
No nutritional facts for this recipe as it really depends on how much sauce you prefer and because brunch foods shouldn’t really have calories, right?