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.

Quick Info

⏱️ 40 min • 🍽️ 2 servings • ⭐ 100%

Nutrition

516 cal • 29g protein • 27g carbs • 31g fat

Tags

[Easy] • [Breakfast] • [Brunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]

Ingredients

• 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 chives, for garnish
• Freshly ground black pepper, to taste
• 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

Instructions Preview

1. Make the eggs Benedict: Heat the oil in a …
2. Drain the drippings from the skillet, and …
3. Make the blender hollandaise: Place the eg…

…and 4 more steps

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Recipe by: Katie Aubin, Raquel Alessi, Kelly Paige • From: Tasty