There’s nothing better than the classic eggs Benedict for breakfast, or my favorite, served for lunch! The perfectly cooked poached egg smothered in that classic velvety hollandaise sauce. What a dream!

BUT who has time to sit over a double boiler whisking vigorously Gordon Ramsay style just to prepare this fancy sauce? Certainly not this mom of four – which why I figured out a way to simplify the process using my blender!

Everyone remembers their first time!

(First time trying eggs Benedict, that is!)

I remember my first time. My husband and I were staying at a beautiful hotel in Niagara-On-The-Lake and the breakfast menu was a bit over whelming. I knew I wanted to try something different, something new and exciting.  (We’re still talking about eggs Benedict here, stay with me.)

Our waiter suggested the eggs Benedict and told us it was one of the most popular breakfast options at the hotel. After hearing him vividly describe the layers, he had me sold. First there was the fresh baked flaky aged cheddar cheese biscuit, topped with local Canadian Peameal Bacon and local organic free-range egg, draped in the classic hollandaise sauce.  Needless to say, it did not disappoint and on our return to the hotel the following year it was the first thing I could think about (oddly enough we were greeted by the very same waiter!).

The combination of flavors has always stuck with me and I knew this was something that I would have to try to replicate at home. The best part about this dish is you can use whatever base you like and really change up the flavours depending on the type of protein you decide on. In our house we always have a good quality prosciutto on hand and sliced cured ham. In terms of the base – I don’t regularly bake biscuits so to keep it simple we like using sourdough bread or rye bread, but of course English muffins is the classic way to go!

Now on to the HOLLANDIASE SAUCE.

Basically egg yolks + melted butter…and a touch of acid.

Definitely, not the healthiest recipe share here on the blog – but the richness of this sauce makes this the occasional splurge and rather than try to find way to health-ify it – I’m choosing to embrace the classic recipe and I’m sharing 3 EASY ways to prepare.

The key to getting the consistency just right is using hot butter, just melted butter. You also want to be sure to go slow when adding in the butter whichever method you choose.

BLENDER METHOD:

To make, simply heat up your butter until good and hot! Next, combine the egg yolks, lemon juice, salt and cayenne pepper into a high-powered blender and blend up just until combined – a few seconds will do. Next slowly stream in the hot butter into the egg yolk mixture while the blender is running. That’s it!

IMMERSION BELNDER:

Simply add all of the ingredients except the hot butter. Before turning on the immersion blender, make sure it’s firmly planted on the bottom of the cup or jar and then slowly start to drizzle in the hot butter. Once you have finished pouring in all the butter the sauce should be perfectly emulsified and you’re done. Do not over blend. 

SINGLE-SERVE BLENDER:

Yes, that’s right you can even make this using your single-serve blender. I make this all the time in my NutriBullet. But since you don’t have an opening to gently stream in the hot butter you will need to add in the hot butter in stages and blend in between. To start, add all of the ingredients except for the hot butter and blend up just until combined – a few seconds will do. Next, add 1/3 of the hot butter and blend for a few seconds. Repeat with another 1/3 of the hot butter and blend for a few seconds and then add the remaining hot butter and blend. That’s it!

EASY BLENDER HOLLANDISE SAUCE

Makes about ¾ cup of sauce

Ingredients:

• 3 large egg yolks, use organic or free range if possible
• 1/2 cup unsalted butter, melted and hot
• 3 tbsps. fresh lemon juice (approx. 1 large lemon)
• pinch of sea salt
• pinch of cayenne pepper, optional

Directions:

Step 1: Melt the butter in a saucepan over med-high heat unit it’s hot. The key to getting this emulsified is to make sure the butter is hot and not just melted.

Step 2: Add the egg yolks, lemon juice, salt and cayenne pepper (if using) into a high-powered blender and blend for a few seconds just until combined.

Step 3: Set the blender to medium high speed and slowly stream in the hot butter into the egg yolk mixture until it’s emulsified. Do not over blend.

Step 4: Pour the hollandaise sauce into a bowl and serve warm over poached eggs. This sauce also pairs well with most vegetables and wonderful drizzled over salmon or white fish.