Eggs Benedict. It’s one of those dishes that is seen on many restaurant menus but isn’t tried at home all that often. For many, making Hollandaise is the tricky part of the dish. Poaching eggs, toasting an English muffin, those are easy tasks, but attempting to make a sauce out of yolks that might curdle makes many a home cook hesitant.
This recipe, from Island Manor House Bed & Breakfast, should alleviate any of those fears, as the Hollandaise is made in a blender. No worrying about yolks curdling with this recipe. Give it a try and surprise your favorite breakfast guests with this dish.
- 4 slices of ham
- 1 bag spinach
- 4 eggs
- 2 tsp. white or rice vinegar
- 2 English muffins
- 10 Tb. unsalted butter
- 3 egg yolks
- 1 Tb. lemon juice
- 1/2 tsp. salt
- Dash of cayenne or Tabasco
- Fill a large saucepan two-thirds with water and bring to a boil; then add vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
- Melt butter. In blender 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.
- Then dribble in hot melted butter, while continuing to blend. Keep warm.
- Poach the eggs. Then begin toasting your English muffins and sautéing your spinach.
- Butter one side of an English muffin and top with spinach, ham, egg, and hollandaise.
- Sprinkle some parsley over it all and serve at once.