Eggs Benedict

Making Hollandaise sauce in the blender is so easy and practically impossible to screw up. I started with 3 egg yolks, 1/2 tsp salt and the juice of one lemon in the blender. With the motor running I poured in 1/2 cup boiling unsalted butter and blended for about 30 seconds. I usually make a double batch since it fills up the bottom of the blender better and because I can never have too much! If I do have leftover sauce, I refrigerate it. It thickens to a soft butter consistency that is easily spreadable and great on toast.

Hollandaise is great over steamed asparagus and of course Eggs Benedict. To make the latter, I brought a pot of water to just under a simmer and carefully cracked 4 eggs into the water. I cooked them about 4 minutes I guess? I just kept lifting them up with a slotted spoon until the whites looked firm. Then I served them over toasted English Muffins with Canadian Bacon.

Hollandaise
3 Egg Yolks
1 Lemon
1/2 cup Unsalted Butter
1/2 tsp Salt

Eggs Benedict
4 Eggs
2 English Muffins
4 Slices Canadian Bacon
Hollandaise Sauce (above)