Quick and Easy Eggs Benedict

Quick and Easy Eggs Benedict

47
INDRIANI 25

"This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!"
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Ingredients

25 m servings 690 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 690 kcal
  • 35%
  • Fat:
  • 58 g
  • 89%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 475 mg
  • 158%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Reviews

47
  1. 60 Ratings

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Most helpful positive review

Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple o...

Most helpful critical review

I found this sauce thickened up really quickly in the food processor. It congealed on me, and then when I warmed it up it was runny.

Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple o...

The one and only change I would make is to reduce the amount of salt in the hollandaise sauce to 1/4 tsp. The way the recipe stands now, you can use it providing you don't add any salt to your e...

I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do not eat pork so we substituted smoked salmon for the ham and also added wilted spinach. Also, we di...

I had ever made hollandaise sauce before and used this recipe for Christmas morning breakfast. We served 11 adults and 3 children with one recipe of this sauce! It was extremely easy and very go...

It worked wonderfully. I'd reduce salt and increase the cayanne

This was quick and tasted pretty good. Use eggs that have been pasteurized in the shell (yes, it's possible!) to avoid issues with salmonella.

I made this as a quick breakfast for my husband and I. Very easy and tastes great. I can now have eggs benedict whenever I want without all the fuss!

I found this sauce thickened up really quickly in the food processor. It congealed on me, and then when I warmed it up it was runny.

I had never made eggs Benedict before so I didn't really know what to expect. My sauce was a little thin but I microwaved it (you're probably not meant to do that) and it thickened up. I used bo...