Eggs Benedict With Blender Hollandaise

Recipe by Stella Mae
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
  • Cover, quickly pulse on and off.
  • Heat 1/2 cup butter until melted and bubbling.
  • Turn blender onto high speed and slowly pour the butter into the egg mixture.
  • Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
  • For each serving, toast 1/2 of an English muffin.
  • Place a thin slice of oven-broiled ham on each half.
  • Top each muffin half with a soft poached egg.
  • Pour sauce over the eggs and sprinkle with paprika.
  • Serve immediately.