This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.
YIELD
4 servingsPREP
4 minCOOK
7 minREADY
11 minIngredients
Directions
Make hollandaise Process vinegar and egg yolks in a food processor.
With motor running, slowly add add butter in a thin stream.
This should take 3 minutes. Stir in lemon juice.
Transfer to a bowl. Season with salt and pepper.
Cover surface with wrap.
Pour water into a saucepan to two-thirds fill it.
Add a pinch of salt. Bring to the boil over medium-high heat.
Reduce heat to medium-low. Break 1 egg into a saucer.
Stir water until a whirlpool forms. Slide egg into water.
Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft.
Remove to a plate with a slotted spoon. Repeat with remaining eggs.
Meanwhile, toast muffins.
Top muffin bases with spinach, ham, avocado and eggs.
Drizzle with hollandaise sauce.
Top with muffin tops.
Serve.
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