Eggs Benedict Made Simply
Prep:  15 Minutes
Cook:  10 Minutes
Serves:  4
Average: 4.9 (7 votes)
Difficulty:
Cuisine:
Saved:
American
381
Recipe by: KitchenAid
The Hollandaise sauce recipe is normally tricky to master and needs much patience over a double boiler - this quick blender method is so simple. This recipe uses the KitchenAid Artisan Diamond Blender.
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Eggs Benedict Made Simply
Ingredients:
Hollandaise Sauce
Egg Benedict
Method:
Hollandaise Sauce
  1. For best results use the KitchenAid Artisan Diamond Blender
  2. Place the vinegar, lemon juice, spring onions, pepper and bay leaf into a small saucepan. Bring to the boil and simmer reducing to about 2 tbs. Set aside to cool. Drain and reserve liquid
  3. Place the egg yolks and vinegar reduction into the blender jug. Cover and select speed 3 (Mix). Pulse 6 seconds
  4. Heat the butter in a heavy based non stick saucepan over a medium low heat until hot and very foamy, swirling the pan occasionally
  5. Select the speed 3 (Mix) and begin blending. With the motor running, remove the ingredient cap and slowly add the butter in a ' fast' thin stream. As the sauce begins to thicken add the hot butter a little faster.
  6. Continue blending and adding the butter. Add the lemon juice to thin to the desired consistency and season with the salt pepper to taste
Egg Benedict
  1. Poach the eggs in a pan of simmering water until just firm
  2. To Serve, smear the muffins with a little Hollandaise sauce, top with the shaved ham, followed by the poached eggs and then spoon over more sauce. Garnish with the chives and serve immediately
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