Eggs Benedict With Blender Hollandaise

1. 1

   For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.

2. 2

   Cover, quickly pulse on and off.

3. 3

   Heat 1/2 cup butter until melted and bubbling.

4. 4

   Turn blender onto high speed and slowly pour the butter into the egg mixture.

5. 5

   Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.

6. 6

   For each serving, toast 1/2 of an English muffin.

7. 7

   Place a thin slice of oven-broiled ham on each half.

8. 8

   Top each muffin half with a soft poached egg.

9. 9

   Pour sauce over the eggs and sprinkle with paprika.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.