Classic Eggs Benedict with Blender Hollandaise

Ingredients

• •1¼ cups unsalted butter
• •2 large egg yolks
• •1 tablespoon fresh lemon juice
• •½ teaspoon kosher salt
• •1 teaspoon kosher salt
• •4 whole English muffins
• •2 tablespoons unsalted butter
• •8 slices Canadian bacon
• •8 large eggs
• •1 tablespoon olive oil
• •1 tablespoon sliced chives
• •¼ teaspoon paprika

Cooking Instructions

1. 1.

   Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.

   5 min

2. 2.

   Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.

   10 min

3. 3.

   Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.

   8 min

4. 4.

   Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.

   5 min

5. 5.

   Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.

   6 min

6. 6.

   Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.

   3 min

7. 7.

   With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.

   1 min

8. 8.

   Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.

   4 min

9. 9.

   When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.

   2 min

10. 10.

    Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.

    2 min

11. 11.

    To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.

    5 min

12. 12.

    Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

    10 min