I always thought eggs benedict was an impossible recipe to make since I’ve always heard that the test of a good chef is a perfect Hollandaise sauce. Well, with this blender Hollandaise, it’s a piece of cake!
- 8 pieces of beef bacon
- 2 tablespoons chopped parsley, for garnish
- 4 eggs
- 2 teaspoons white vinegar
- 4 pieces of toast
- 10 Tbsp unsalted butter, melted
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Dash of tabasco (optional)
1 Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Set on a paper towel to absorb the excess fat.
2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
3 Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend until it becomes thick.
4 Poach the eggs.. Crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 3-4 minutes, the time depends on how runny you want your eggs. I like to leave them for exactly 3 minutes for runny eggs.
5 Toast your bread and cut it into rounds.
6 To assemble the eggs benedict, butter one side of the toast. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.