This Blender Hack Makes Eggs Benedict SO Much Easier

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Yields: 4

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

Ingredients

4

large eggs, plus 2 large egg yolks

1 tbsp.

butter

4

slices Canadian bacon

2

English muffins, split and toasted

1 tbsp.

warm water

1 tbsp.

fresh lemon juice

3/4 tsp.

kosher salt

1/2 c.

(1 stick) butter, melted

Chopped fresh chives, for serving

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Directions

  1. Poach eggs: Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer. Break 1 egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan. Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny, about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel–lined plate to drain.
  2. In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes. 
  3. Arrange bacon on top of English muffin halves and top with poached eggs.
  4. Make sauce: In a blender, combine egg yolks, water, lemon juice, and salt and blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified. 
  5. Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately.

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