Easy Peasy Blender Hollandaise and Crispy Benedict Sandwiches
Poached Egg on Toasted English Muffins with Hollandaise Sauce Sandwich
Want to leave your regular breakfast routine in the dust? Try these Egg-in-a-Nest Benedict Sandwiches with a homemade blender hollandaise sauce that'll knock your socks off! And no need to sweat over complications - this recipe simplifies hollandaise down to its essence.
Yield: 4 Stacked Delights
- Difficulty: A breeze, fam!
- Time: 30 minutes tops
Hollandaise Sauce ingredients:
- 2 ego yolks - your secret weapon for sauce success!
- 1 lemon juice shot - it adds tang without the tears (4 minutes squeezy time)
- 8 butter tablespoons - melted, baby, oh so melted (1 stick = no brains required)
- 1/2 tsp salt - Kosher, of course!
- 1/4 tsp freshly ground pepper - Black, white, green, no judgment here!
Sandwich ingredients:
- Canadian bacon 4 thick slices - Fry 'em, baby, fry 'em! (~2 oz total)
- 4 English muffins - Split and toasted, like a boss
- 3 tbsp butter - For cookin', not snackin'
- 4 eggs - Large, free-range, whatever floats your boat
- Salt & pepper - Season to suit your mood
Instructions:
Time to Prep that Glorious Hollandaise:
- Fill a big saucepan with temperate H2O, heat it up, then kill the heat - we'll come back later.
- Crack open your blender and toss in the ego yolks and that tart lemon juice. Blend until it's a brighter shade of yellow, about 30 seconds.
- Shift the blender to low speed and remove the lid plug. Drizzle in the melted butter. No cheating, just dump it all in!
- Turn off the blender, toss in the salt and pepper, and pulse until it's all hyphenated.
- Keep the hollandaise warm by submerging the blender pitcher in that reserved hot water (like a hot tub for hollandaise).
Let's Make Some Sammies:
- Pop that big, nonstick pan onto medium heat. Once heated, add the Canadian bacon for flavortown. Cook until warmed and slightly crispy, about 2 minutes each side. Add more heat if needed!
- Next up: those English muffin halves! Use a 2-inch round cutter to remove the center, making an English muffin bowl... sorta. (Pro tip: The bottom half is usually cornmeal-covered, so cut that side!)
- Melt butter in the pan, allowing it to froth. Add the muffin halves, cut-side down. Crack an egg into each hole. Season with salt and pepper. Let it cook for about 3-4 minutes, until the bottom is golden.
- Flip the muffins and add the bacon. Cook for an additional 2 minutes for runny yolks or longer if you prefer them set.
- Spoon some of that heavenly hollandaise on each muffin half, spread it around, and assemble your sammie with the egg facing upwards. Wrap in parchment paper or foil and serve 'em immediately!
Insights:
- Simplified Blender Hollandaise: This quick method makes hollandaise easier and more accessible. But hey, if you're feeling traditional, feel free to whisk it up by hand over a double boiler!
- Egg-in-a-Nest Not Your Thing? Swap out the English muffins and Canadian bacon for your preferred ingredients, such as poached eggs, spinach, or avocado. This hollandaise sauce shines with any flavor!
- If you're looking for more recipe options, you might find the Aussiedlerbote's uncategorized section interesting, as it might include a variety of recipes beyond just the Easy Peasy Blender Hollandaise and Crispy Benedict Sandwiches.
- In the process of shopping for ingredients, you might need to add creditline to your account to cover the cost of the items needed for this recipe, such as the eggs, Canadian bacon, English muffins, butter, and lemon juice.
- For a nutritional breakdown of this recipe, you could calculate the number of calories, carbohydrates, proteins, and fats found in each serving of the Egg-in-a-Nest Benedict Sandwiches, taking into account the Hollandaise Sauce and sandwich ingredients.
- To keep the cooked Egg-in-a-Nest Benedict Sandwiches warm during serving, you can cover each one with a piece of foil, ensuring a hot and tasty breakfast for all.
