Quick and Easy Eggs Benedict

This easy eggs Benedict features a blender sauce that's simple to make. Serve eggs with sauce over hot buttered English muffins with Canadian bacon.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 690 Calories

Ingredients

• 1 cup butter
• 4 eggs
• 3 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon white vinegar
• 4 English muffins, split and toasted
• 1 tablespoon heavy cream
• 4 slices Canadian bacon
• 1 dash ground cayenne pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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.

Step 2

Fry Canadian bacon on each side in a skillet over medium-high heat until evenly browned.

Step 3

Fill a large saucepan with about 3 inches water; bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook until whites are set but yolks are still soft, about 2 to 3 minutes. Remove eggs with a slotted spoon.

Step 4

Meanwhile, melt butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.

Step 5

Blend egg yolks, heavy cream, cayenne pepper, and salt together in a blender or food processor 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 lemon juice using the same method, then the remaining butter.