Classic Eggs Benedict with Hollandaise Sauce
The Blender Hollandaise That Makes Eggs Benedict Approachable
Classic Eggs Benedict with Hollandaise Sauce starts with Jones Dairy Farm Canadian Bacon pan-fried until golden, layered on toasted English muffins with perfectly poached eggs. The hollandaise is made in a blender — hot melted butter poured into blended egg yolks and lemon juice — a foolproof technique that takes the intimidation out of a classic brunch sauce. This eggs Benedict recipe serves four in 20 minutes and also works with Jones Dry Aged Bacon, Uncured Ham, or Sausage Patties for a different twist every time.
Ingredients
- 1 (6 oz.) package Jones Dairy Farm Canadian Bacon*
- 5 egg yolks
- 2 tablespoons fresh lemon juice
- 2/3 cup unsalted butter
- 1 tablespoon white wine vinegar
- 8 large eggs
- 4 English muffins, split, toasted
- shredded lemon peel (optional)
- *Canadian bacon can be substituted with your favorite Jones product including Dry Aged Bacon, Heritage Uncured Ham, or Golden Brown All Natural Pork Sausage Patties
Directions
Pan fry bacon in a skillet or on a griddle until golden brown; 2 to 3 minutes per side.
Place egg yolks, lemon juice and salt in a blender container.
Meanwhile, melt butter until hot and sizzling.
With motor running, pour hot butter in a stream through hole in blender lid. Blend for 30 seconds or until sauce has thickened and heat of butter “cooks” the egg yolks.
Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat.
Break eggs, one at a time, into a small dish. Slip eggs into simmering water. Simmer gently about 3 minutes for soft poached eggs or longer until cooked as desired.
Place toasted muffins on serving plates; top with Canadian bacon.
Use a slotted spoon to drain each poached egg; place over Canadian bacon.
Spoon hollandaise sauce over eggs; top with lemon peel if desired.
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