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MealBreakfastEgg BreakfastsPorkDairyGlutenEggsUnder 1 HourUnder 45 MinutesStove TopBlenderBrunchEasy

Eggs Benedict With Blender Hollandaise

Eggs Benedict with blender hollandaise is a luxurious yet approachable brunch classic. Crispy prosciutto, perfectly poached eggs, and toasted English muffins are topped with a silky, tangy hollandaise made effortlessly in a blender. This streamlined version delivers all the flavor and elegance of traditional eggs Benedict with less fuss — perfect for weekend brunches or special breakfasts at home.

Katie Aubin, Raquel Alessi & Kelly Paige
Tasty Team
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Eggs Benedict With Blender Hollandaise
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

Eggs Benedict:

  • 1 tablespoon avocado oil
  • 4 prosciutto slices
  • 2 tablespoons unsalted butter
  • 2 english muffins, split
  • kosher salt, to taste
  • 4 large eggs
  • finely chopped fresh chive, for garnish
  • freshly ground black pepper, to taste

Blender Hollandaise:

  • 2 large egg yolks
  • ½ tablespoon white wine vinegar
  • 1 teaspoon hot sauce
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ cup unsalted butter, melted and kept hot
  • hot water, as needed

Nutrition Info

  • Calories 516
  • Fat 31g
  • Carbs 27g
  • Fiber 1g
  • Sugar 2g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Make the eggs Benedict: Heat the oil in a large nonstick skillet over medium. Add the prosciutto, and cook until crispy, 2–3 minutes, flipping halfway through. Transfer the prosciutto to a paper towel–lined plate, and set aside.
  2. Drain the drippings from the skillet, and add the butter. Add the English muffins, cut side down, and cook over medium until golden and crisp, 2–3 minutes. Remove from heat. Remove the English muffins from the skillet, and set aside.
  3. Make the blender hollandaise: Place the egg yolks, vinegar, hot sauce, and salt in a small blender. Process for about 20 seconds, or until evenly combined and slightly thickened. With the blender running on low speed, slowly stream in the hot melted butter, and process until thick and glossy, 2–3 minutes. Remove from heat. The hollandaise should be thick enough to coat the back of a spoon but still drip off. If the hollandaise is too thick, slowly blend in 1 tablespoon hot water until you reach the desired consistency. Taste and add more salt to taste.
  4. Return to the eggs Benedict: Fill a large, wide saucepan with water to a depth of 6 inches. Bring to a gentle simmer over medium-high heat. Add a pinch of salt. Working with 1 egg at a time, crack each egg into a fine-mesh strainer set over a bowl to let the watery parts of the whites strain out. Transfer each yolk to a small ramekin. Discard the strained watery whites.
  5. Using a large slotted spoon, stir the simmering water to create a gentle vortex, then slide in 1 of the eggs. Cook for 2–3 minutes, until the whites are set and the yolk is still soft. Lift the egg from the water using the slotted spoon, and carefully set it on paper towels to drain. Repeat the process with the remaining 3 eggs.
  6. Arrange the toasted muffins on 2 plates. Top the muffin halves evenly with the crispy prosciutto, poached eggs, and a generous spoonful of hollandaise. Garnish with chives and pepper. Serve immediately.
  7. Enjoy!
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Eggs Benedict With Blender Hollandaise