Eggs Benedict with Quick Blender Hollandaise

Toasty English muffins topped with silky poached eggs, savory bacon, and a lemony hollandaise that comes together in minutes.

Ingredients

• 4 large eggs (2 for poaching, 2 yolks for hollandaise)
• 2 English muffins, split
• 4 slices bacon (or ham)
• 115 g / 1 stick unsalted butter
• 1 1/2 tbsp lemon juice
• 1 tsp Dijon mustard (optional but recommended)
• 1/4 tsp salt, plus more for seasoning
• Black pepper, to taste
• 1 tsp white vinegar (for poaching water)
• Oil, for cooking bacon (if needed)
• Pinch of cayenne or paprika (optional, for hollandaise)

Method

• 1

  Step 1: Cook the bacon (or ham)

  In a skillet over medium heat, cook bacon until deep golden and crisp, about 6–10 minutes, turning as needed. Drain on paper towels. (If using ham, just warm it in the pan 30–60 seconds per side.)

• 2

  Step 2: Toast the muffins

  Toast English muffins until golden and crisp on the cut side. Keep warm.

• 3

  Step 3: Make the quick blender hollandaise

  Melt butter until hot and fully liquid (microwave or small pot). In a blender cup, add **2 egg yolks**, lemon juice, Dijon (if using), salt, pepper, and cayenne/paprika. Blend 5 seconds. With the blender running, **slowly drizzle in the hot butter** until thick, glossy, and pale, about 20–30 seconds.

• 4

  Step 4: Poach the eggs

  Bring a medium pot of water to a **bare simmer** (small bubbles). Add vinegar and a pinch of salt. Crack each egg into a small bowl. Stir the water to create a gentle whirlpool, then slide in one egg (or two if your pot is wide). Poach until whites are set but yolks still runny, **3 to 3 1/2 minutes**. Lift out with a slotted spoon and dab the underside on a towel.

• 5

  Step 5: Assemble

  Place toasted muffins on plates. Top each half with bacon/ham, then a poached egg. Spoon hollandaise over generously. Finish with black pepper (and a pinch of paprika/cayenne if you like).

Tips

• **No blender?** Whisk yolks, lemon, and salt in a bowl set over barely simmering water until slightly thickened, then whisk in hot melted butter slowly.
• **Hollandaise holding tip:** Keep it warm (not hot) in a thermos or a bowl over warm water; if it thickens, whisk in a teaspoon of warm water.
• **Poaching success:** Keep the water at a gentle simmer—boiling water will shred the whites.
• **Serve with:** Simple dressed greens, sautéed spinach, or roasted potatoes.

Nutrition (per serving, estimate)