Quick and Easy Eggs Benedict: A Foolproof Restaurant-Style
Quick and Easy Eggs Benedict offers all the elegance of the traditional recipe in a fraction of the time.Toasted English muffins provide the perfect crisp base.Canadian bacon adds a savory and satisfying layer.Poached eggs create a rich, silky center.Fast blender hollandaise makes the recipe beginner-friendly.A delicious brunch favorite is ready in only 20 minutes.
Ingredients
For the Eggs Benedict
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 4 large eggs
- 1 tablespoon white vinegar
- Fresh parsley or chives for garnish
- Paprika, optional
Quick Blender Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup hot melted butter
- ¼ teaspoon salt
- Pinch of cayenne pepper
Instructions
- Add egg yolks, lemon juice, salt, and cayenne to a blender.Blend for 10 seconds.Slowly pour in hot melted butter while blending.Blend until thick and creamy.Keep warm.
- Heat a skillet over medium heat.Cook bacon for 1–2 minutes per side.
- Bring a saucepan of water to a gentle simmer.Add vinegar.Crack each egg into a small bowl.
- Slide eggs into the water.Poach for 3–4 minutes.
- Place toasted muffin halves on serving plates.Top with Canadian bacon.Add one poached egg to each half.
- Spoon hollandaise over the eggs.Garnish and serve immediately.
Notes
- Blender hollandaise is fast and easy.
- Fresh eggs poach better and hold their shape.
- Warm plates keep the sauce silky.
- English muffins are traditional and absorb the sauce well.
- Canadian bacon can be replaced with ham.
- Vinegar helps the egg whites stay intact.
- Serve immediately for the best texture.
- Garnish adds color and freshness.