Eggs Benedict with Quick Blender Hollandaise

Toasted English muffins topped with buttery sautéed ham, perfectly poached eggs, and a silky lemony hollandaise that tastes restaurant-level but is totally doable at home.

Ingredients

• 4 English muffins, split
• 8 large eggs (for poaching)
• 8 slices ham (or Canadian bacon)
• 170 g (12 tbsp) unsalted butter
• 3 large egg yolks (for hollandaise)
• 2 tbsp lemon juice
• 1 tbsp water
• 1/2 tsp Dijon mustard (optional but recommended)
• 1/4 tsp fine salt, plus more to taste
• 1/8 tsp cayenne pepper (or a pinch), plus more to garnish
• 1 tbsp white vinegar (for poaching water)
• 1–2 tbsp oil or a knob of butter (for searing ham)
• Freshly ground black pepper, to taste
• Chopped chives or parsley, to garnish (optional)

Method

• 1

  Step 1: Set up for success

  Fill a wide pot with 6–7 cm / 2–3 inches of water. Bring to a gentle simmer over medium heat (you want small, lazy bubbles, not a rolling boil). Add **1 tbsp vinegar** and a pinch of salt.

• 2

  Step 2: Toast the muffins

  Toast **English muffins** until deeply golden (toaster or under grill/broiler). Keep warm on a tray in a low oven (about **90°C/200°F**) if needed.

• 3

  Step 3: Sear the ham

  Heat a skillet over medium-high. Add **oil or butter**, then sear **ham** 30–60 seconds per side until warmed through with a little browning. Transfer to a warm plate.

• 4

  Step 4: Make quick blender hollandaise

  Melt **butter** until hot and foamy (microwave or small saucepan).

• 5

  Step 5: Poach the eggs

  Crack an egg into a small bowl/cup (this helps keep the shape). Stir the simmering water to create a gentle whirlpool, then slide the egg in. Repeat with 1–3 more eggs, depending on pot size (don’t crowd).

• 6

  Step 6: Assemble

  Place toasted muffin halves on plates. Top each half with **ham**, then a **poached egg**. Spoon hollandaise generously over the top.

• 7

  Step 7: Finish & serve

  Add black pepper, a pinch of cayenne, and chives/parsley if using. Serve immediately while warm and glossy.

Tips

• **No blender?** Whisk hollandaise in a bowl set over barely simmering water (double boiler): whisk yolks/lemon/water until thickened, then slowly whisk in melted butter.
• **Make-ahead poached eggs (best trick for brunch)**: Poach eggs for **2 1/2 minutes**, transfer to an ice bath. Rewarm in barely simmering water for **45–60 seconds** before serving.
• **If hollandaise splits**: Blend in **1–2 tsp warm water** (or an extra yolk) until it comes back together.
• **What to serve with it**: Simple arugula salad, sliced tomatoes, or sautéed spinach (in olive oil + garlic) alongside.

Nutrition (per serving, estimate)