This eggs benedict recipe is perfect for Sunday brunch, special occasions, or feeding a crowd. My buttery-rich homemade hollandaise sauce is whipped up in a blender with no whisking required for the perfect finishing touch!
Add the yolks, lemon juice, mustard, smoked paprika & salt to a blender & blend for 15-20 seconds or until frothy.
Melt the butter. Drizzle tit into the egg yolk mixture while the blender is running on low speed. The sauce should begin to thicken immediately.
Transfer to a jar. Serve immediately or keep warm by putting the jar with the lid closed into a large bowl filled with hot water.
Break 1 egg at a time into a small ramekin & set aside. Fill a non-stick skillet about half full of water so that it is about 1 ½ inches deep.
Heat over heat to bring the water to a simmer. There will be bubbles on the bottom of the pan, but the water should not be boiling.
Add the vinegar to the water. Tilt the egg out, then repeat for the rest by breaking the egg into the ramekin one at a time so you don’t break the eggs. Repeat with remaining eggs.
Set a timer for 4 mins & cook until the white is set but the yolk is still soft. Using a slotted spoon, gently remove the eggs from the water & transfer them to a plate lined with paper towels to drain.
Sear the ham, optional, in a pan until a bit crispy on the edges. Toast the English muffin while the ham cooks.
Place the toasted English muffins on a serving platter, add ham, poached eggs, drizzle each egg with sauce & sprinkle with chopped chives. Enjoy on their own or with a side salad.