Eggs Benedict with 5 Minute Sauce Hollandaise

Eggs Benedict are an American breakfast of poached eggs on an English muffin with bacon and hollandaise sauce.

In today’s post I’ll show you how to make this classic breakfast quite simply at home with an easy 5 minute blender hollandaise. I wish you lots of fun cooking 😉




Cooked/Baked today: Eggs Benedict with 5 Minute Sauce Hollandaise
Difficulty: Medium
Preparation Time: 20 minutes
Category: Fast Food, Meat Recipes, Breakfast Recipes
Our Recipe rating:

Ingredients for 4 servings:

…for the sauce hollandaise:

• 225 grams butter
• 2 egg yolks
• 25 milliliters water
• ¼ lemon
• Salt & cayenne pepper to taste

…more ingredients:

• 8 eggs
• 8 slices bacon
• 4 English muffins
• Parsley for garnishing

Required kitchen gadgets, helper & preparations:

• Saucepan to melt butter
• High container for blending
• Blender
• Thermo mug to keep warm the sauce
• Pan for frying bacon
• Large pan with high edges or pot for the poached eggs
• Skimmer
• Kitchen paper

Instructions:




…for the sauce hollandaise:

Melt butter in a saucepan over low to medium heat. Meanwhile place 2 egg yolks, 25 milliliters of water, the juice of ¼ lemon, a pinch of salt and a pinch of cayenne pepper in a tall & lathy container and mix with a blender for about 10 to 15 seconds until fluffy.

Once the butter is completely melted & starts to simmer remove from heat & immediately pour in a thin & steady stream to the egg yolk mixture. Mix in the butter with a blender until all the butter is used up and you got a creamy & fluffy hollandaise sauce. Then pour the done sauce into a thermo mug and keep it warm until serving.




…for the bacon:

Heat up a large pan without adding oil or fat and fry the bacon on both sides for 1 – 2 minutes until brown and crispy. Then lift the done bacon out of the pan and allow to drain on kitchen paper. Halve the English muffins & roast them either in the bacon pan or in a toaster.

…for the poached eggs:

Heat up a large pan with a high rim or a large pot with slightly salted water, but do not bring to a boil. As soon as you can see thick air bubbles on the bottom of the pot we can start adding the eggs by cracking them one after the other, let them gently slide into the water next to each other & allow to cook for 3 – 4 minutes in the hot water until the egg whites are done.

Lift out the done eggs with a skimmer, allow to drain on kitchen paper & serve immediately. For that spread the English muffins with some butter & top with fried bacon, poached eggs & plenty of sauce hollandaise. Garnish the eggs benedict with some parsley & dish up. I wish you lots of fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):