Eggs Benedict

I love a good eggs benedict, but I've always been intimidated by the hollandaise sauce. It just seems so complicated and fussy. But this recipe for blender hollandaise is a game-changer. It's so easy to make, and it turns out perfectly every time.

The best part about this recipe is that you can make the hollandaise sauce ahead of time and keep it in the refrigerator for up to 4 days. So, when you're ready to make eggs benedict, all you have to do is reheat the sauce and poach the eggs. It's so quick and easy, and it's the perfect way to start your day.

Step-by-step

• Combine the yolks and lemon juice in a blender jar on high speed for 20 seconds.
• With the blender running, slowly drizzle the hot butter into the jar leaving the milky white residue behind.
• If the sauce seems too thick, add hot water, 1 teaspoon at a time, until it reaches the desired consistency. Season with salt, pepper and additional lemon juice, if needed. Set aside and keep warm.
• Pour water to a depth of three inches in a medium saucepan (about 3 cups water). Add the vinegar to the water and bring it to a rolling boil. Reduce the heat to maintain a bare simmer.
• Crack one of the eggs into a ramekin or coffee cup. Slip it into the water, twisting your wrist to get the egg to wrap around itself. Repeat with the remaining eggs.
• Let the eggs poach until the whites are set but the yolks are still runny, about 4 ¾ minutes. Remove the eggs from the water with a slotted spoon and drain them briefly on paper towels.
• Split the muffins and toast them. While they are toasting heat the bacon through in a skillet set over medium-high heat.
• Plate two muffin halves on each plate. Top each muffin with a slice of the bacon. Top each one of these with a poached egg. Pour hollandaise over the poached eggs.