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 for the perfect finishing touch!
1
Add the egg yolks, lemon juice, Dijon mustard, smoked paprika, and salt to a blender. Blend the mixture for 15-20 seconds.
2
Melt the unsalted butter in the microwave. Pour the melted butter into the egg yolk mixture while blending the sauce.
3
Taste the sauce, and adjust the seasonings if needed. Pour the hollandaise into a glass jar, and serve it immediately.
4
Crack one egg into a small ramekin, and set it aside. Fill a large non-stick skillet 1 ½ inches deep with water.
5
Heat the water over medium heat until simmering. Then, add the vinegar. Carefully tilt the egg into the simmering water.
6
Crack the remaining eggs one at a time, pouring them first into the ramekin, and then into the simmering water.
7
Cook the eggs for 4 minutes. Carefully remove the eggs using a slotted spoon and transfer them to a plate lined with paper towels to drain.
8
Sear the slices of Canadian bacon in a hot skillet. Toast the English muffins.
9
Top each English muffin half with a piece of Canadian bacon, a poached egg, and a drizzle of hollandaise sauce.