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?
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?
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.
