Foolproof Eggs Benedict with Blender Hollandaise

⏱ 30 min · Serves 2

Silky lemony hollandaise made in 60 seconds in a blender, poured over wobbly poached eggs and salty ham on a toasted muffin. Weekend brunch, sorted — no whisking arm required.

Per serving: 905 kcal · 40.0g protein · 30.0g carbs · 70.0g fat

Ingredients

• 2 English muffins, split
• 4 slices good ham or 4 rashers back bacon
• 4 very fresh large eggs
• 1 tbsp white wine vinegar (for poaching)
• 3 large egg yolks
• 125g unsalted butter
• 1 tbsp lemon juice, plus more to taste
• 1/4 tsp Dijon mustard
• Pinch of cayenne pepper
• Salt and black pepper
• 1 tbsp finely chopped chives, to serve

Method

1. Bring a wide, deep pan of water to a bare simmer, add the vinegar and turn the heat to low. Put a kettle on if you want to warm your plates.
2. Melt the butter in a small pan until it's hot and foaming, but not browned. Keep it warm.
3. Put the 3 egg yolks, lemon juice, Dijon, cayenne and a good pinch of salt in a blender (or use a stick blender in a jug). Blitz for 10 seconds.
4. With the blender running on low, pour the hot butter in a slow, steady stream through the lid opening. The sauce will thicken to the texture of double cream in about 30 seconds. Taste and adjust lemon and salt. Leave in the blender jug somewhere warm.
5. Fry or grill the ham/bacon for 2-3 minutes a side until lightly caught at the edges. Toast the muffin halves and butter lightly if you like.
6. Crack each egg into a small cup. Stir the poaching water to make a gentle swirl, then slide the eggs in one at a time. Poach 3 minutes for a runny yolk, 3 minutes 30 for softly set.
7. Lift the eggs out with a slotted spoon and rest briefly on kitchen paper to drain.
8. Build: muffin half, ham, poached egg, then a generous spoonful of hollandaise. Scatter with chives and a crack of black pepper, and eat immediately.