Easy Eggs Benedict with Blender Hollandaise Sauce

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.

Eggs Benedict with Blender Hollandaise Sauce

The hollandaise recipe was only slightly modified from Elise over at Simply Recipes. There is also this awesome video of  Chef Eric Ripert explaining the technique as well.

Click here for a step-by-step guide on how to poach an egg!

Easy Smoked Salmon Eggs Benedict with Blender Hollandaise Sauce
 
Ingredients
For the Hollandaise Sauce
  • 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)
For the Eggs Benedict
  • 2 English Muffins
  • 4 Eggs
  • 1 Avocado, sliced
  • Smoked Salmon
  • Hollandaise Sauce

Instructions
  1. 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.
  2. In the blender, add the egg yolks, lemon juice, salt and cayenne.
  3. Blend the ingredients for about 30-60 seconds on medium/medium-high speed. This will heat the yolks slightly and lighten up the color.
  4. Then turn the blender down to medium-low and slowly drizzle in the melted butter.
  5. 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.
  6. 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).
  7. 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.
  8. While you’re making the hollandaise sauce, start toasting your english muffins.
  9. Then lay the toasted english muffins face up on a plate. Add a layer of avocado and then a layer of smoked salmon.
  10. Poach your eggs (there is a step-by-step guide link above, right before this recipe).
  11. Gently lay the poached eggs on top of the smoked salmon and spoon the hollandaise sauce over them.
  12. Top the dish off with a sprinkle of dill for garnish and serve immedately.

 

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10 Responses to “Easy Smoked Salmon Eggs Benedict with Blender Hollandaise Sauce”

  1. I love that you are serving the Eggs benny (?) with salmon AND bacon! Looks delish!

  2. Looks delish Steph!!

  3. Do you need a special blender for this? It says blend on medium-medium high heat?

  4. Your hollandaise sauce looks spectacular.

  5. It was so great to see you in SF! Let me know if you’re in NYC — would love to meet up!

    I love Wake Me Up haha!! And this looks awesome. I’m slowly coming around on smoked salmon, but anything with a runny egg yolk is always good in my book.

    Love your blog of course — I nominated it for a Liebster Award!

  6. I have been wanting to try the blender method for quite some time and I have some crab sitting in my fridge begging to be made into crab cake benedict. Seeing this is now pushing me towards that!

  7. This pots is very mouth watery dish. I wish I could taste this one. :)

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