Yep, it’s true. Hollandaise sauce. In a blender. 6 simple ingredients. How easy is that?
And 15-20 minutes to make eggs benedict. YEP!
This is seriously one of my favorite brunch dishes and something that I use to order almost every time I saw it on the menu. I’d get it because it was a dish I couldn’t make on my own…well, now I can! And you can too. *fist bump*
Remember when I told you that I’m still a broke post-college student trying to make it in San Francisco? Yeah, that lifestyle is major inspiration for making these random, quick and easy creations :) Breakfast on the cheap and tasty. Then you can spend the rest of your morning reading a good book or drinking mimosas with friends (if that’s your thing!). Oh, you could also make this green monster smoothie to go with your breakfast/brunch!
So grab these ingredients and do yourself a favor: put on this new Avicii song and make yourself some eggs bennie (benny?). You’re set. Dancing in the kitchen is encouraged–seriously. No shame here.
- 10 tbs butter melted
- 3 egg yolks
- 1/8 tsp cayenne
- 1/2 tsp salt
- 1 tb lemon juice (possibly a little more for taste)
- 1 tb room temperature/warm water (plus more if you want a thinner sauce)
- 2 English Muffins
- 4 Eggs
- 1 Avocado, sliced
- Smoked Salmon
- Hollandaise Sauce
- Melt the butter slowly in a small pot or bowl in the microwave (in increments of 15-20 seconds). Don’t let it boil. You want the butter warm but not steaming hot.
- In the blender, add the egg yolks, lemon juice, salt and cayenne.
- Blend the ingredients for about 30-60 seconds on medium/medium-high speed. This will heat the yolks slightly and lighten up the color.
- Then turn the blender down to medium-low and slowly drizzle in the melted butter.
- After the butter, slowly add the water. You can add a little more if you want a thinner consistency. Blend for another 30-60 seconds just to get everything incorporated.
- Taste the sauce (it should be buttery, lemony, and slightly salty. If you need more lemon or water, add this now and blend for another few seconds).
- Serve within an hour and keep in a warm spot so the sauce doesn’t thicken too much. This recipe makes about 1 cup and serves 4-6.
- While you’re making the hollandaise sauce, start toasting your english muffins.
- Then lay the toasted english muffins face up on a plate. Add a layer of avocado and then a layer of smoked salmon.
- Poach your eggs (there is a step-by-step guide link above, right before this recipe).
- Gently lay the poached eggs on top of the smoked salmon and spoon the hollandaise sauce over them.
- Top the dish off with a sprinkle of dill for garnish and serve immedately.