Go Back
+ servings
Easy Eggs Benedict
Print Recipe
No ratings yet

Easy Eggs Benedict

Easy Eggs Benedict is a gourmet breakfast option that is deceptively easy to make. Creamy egg yolk, salty delicious Canadian bacon, a quick 5 minute blender hollandaise sauce, and fresh asparagus make this a breakfast you dream about.
Prep Time6 minutes
Cook Time5 minutes
Total Time11 minutes
Course: Breakfast
Cuisine: American
Keyword: asparagus, Bacon, easy eggs benedict, egg
Servings: 8 eggs benedict
Calories: 133kcal
Author: Rachael Yerkes

Ingredients

  • 4 English Muffins
  • 8 large eggs very fresh
  • 8 pieces Jones Dairy Farm Canadian Bacon
  • Fresh ground pepper
  • 4 quarts water
  • 1/3 cup white vinegar

Hollandaise Sauce

  • 5 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cayenne or less to taste
  • 1 cup butter melted

Instructions

  • Prepare Hollandaise according to directions. (Below)
  • Warm Jones Dairy Farm Canadian Bacon in a fry pan for 1 minute per side over medium heat, set aside
  • Poach eggs by filling a pot with 4 quarts water, and 1/3 cup vinegar.
  • Bring pot to a steady simmer.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water by stirring it. This will help to make the egg white wrap around the yolk in the pot.
  • Gently pour the egg into the water, white first.
  • Cook for 3 minutes, remove with a slotted spoon.
  • Meanwhile toast the english muffins
  • Assemble by laying toast down, then Canadian Bacon, then poached egg, then hollandaise, and top with some fresh cracked pepper and serve with cooked asparagus.

Hollandaise Sauce

  • Pour the egg yolks, lemon juice, salt, and cayenne in the blender.
  • Blend a few seconds to mix. Then scrape down the sides of the blender.
  • Melt the butter in the microwave and with the blender running at medium speed, slowly drizzle the butter into the egg mixture. As it blends it will begin to thicken, pour it slowly as it should thicken by the time you’ve added all the butter.
  • Continue to blend for an additional 30 seconds to a minute until desired thickness is achieved.

Notes

Serve hollandaise fairly immediately. If you need to reheat, do so in the microwave in 15 second increments, stirring between each interval. Until just warm. 

Nutrition

Calories: 133kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 227mg | Potassium: 98mg | Vitamin A: 240IU | Calcium: 54mg | Iron: 1mg