If you haven’t made blender hollandaise sauce before, I’m about to rock your world. You will never go back to all that “whisking over a hot water bath on the stove” routine…so much work! I was introduced to this method years ago and I swear, this is one of those great secrets chefs don’t want you to know. Whipping up the sauce in your blender and letting the heat of the blender combined with the heat of the butter “cook” your egg yolks is genius. The only thing that I started doing was using room temperature eggs to help that “cooking” process along. So, to get perfectly made blender hollandaise sauce, just follow these five steps:
- Use room temperature egg yolks.
- Make sure your butter is completely melted and really hot.
- Let the blender mix the egg butter mixture for a solid minute.
- A pinch of cayenne or a dash of Sriracha can really add an interesting note to the dish, cut through the creaminess of the eggs, and add the slightest kick to your eggs without being “hot”. Add it.
- Make sure you serve your sauce really hot over the eggs for the perfect bite.
This recipe is a nice play on the traditional English Muffin version of Eggs Benedict. I’d give it a try. Serve this with your choice of a Bloody Mary or Mimosa and you have the makings of the perfect brunch.
To get started, heat the broiler in your oven to high. Place the two waffles on a baking sheet and lightly toast under the broiler for one minute, flip and toast for another minute. Remove the baking sheet from the oven and top each waffle with a slice of the Canadian Ham. You will put this back under the broiler in a minute.
Meanwhile, bring a pot of water to a simmer on the stove. Add the vinegar. In another pot, melt your butter.
To make your hollandaise sauce, place the room temperature egg yolk, lemon juice and cayenne in the blender. Pulse a few times and then slowly add the hot butter and blend until completely emulsified and frothy.
To poach your egg, crack your egg into a small bowl and then gently slip it into the simmering water with the vinegar. Gently push the whites of the egg into the center with a big slotted spoon. This will keep the egg together.
Meanwhile, place the waffles with the ham on top, back under the broiler for just a minute until heated through.
Remove your egg from the water with the slotted spoon and gently rest on a paper towel lined plate to drain off the excess water. Place the egg on top of the ham and pour on the hot Hollandaise sauce. Top with a little fresh dill and some salt and pepper. Cut into the egg, and watch all that goodness flow over the ham and waffle. Dig in and enjoy!
If you prefer a more traditional eggs benedict, go ahead and use English muffins. I just really liked the waffle swap. Want to elevate this dish even further? Add some lump crab meat on top…yum.
If you like this recipe, be sure to try some of my other favorite brunch recipes:
Lemon Brioche French Toast with Whipped Ricotta and Raspberries
Ham and Cheese Brioche Muffins
Eggs Benedict with Blender Hollandaise & Waffles
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Eggs
- 1 Tbsp. White Vinegar
- 2 St. Pierre Brioche Waffles
- 2 Slices of Canadian ham
- 1 Tbsp. Fresh dill, chopped (optional)
BLENDER SAUCE
- 1 Extra Large egg yolk
- 1 1/2 Tsp. Fresh lemon juice
- Pinch cayenne pepper
- 1/2 Tsp. Kosher salt
- 1/2 Stick unsalted butter (4 Tbsp.)
- Splash of hot tap water (if needed)
Instructions
- Turn on the oven’s broiler. Place the two waffles on a baking sheet, along with the two slices of Canadian ham and heat under the broiler for a minute on each side to warm through and lightly toast the waffle and brown the ham. Meanwhile, bring a pot of water on the stove to a simmer.
- Add your 1/2 stick of butter to a small pot on the stove and heat until completely melted and really hot.
- Make your hollandaise sauce. Add the egg yolk, lemon juice and cayenne to a blender. Pulse a few times until mixed. Slowly add in the melted butter until completely emulsified. If it is too thick, add a splash of hot tap water. Taste. Add the salt and/or pepper if needed.
- You can keep the sauce warm by putting it in a small bowl set over a pot of simmering water until ready to use OR use immediately once made.
- In the simmering pot of water, add a tablespoon of white vinegar. Crack one egg as a time into a small dish and gently add to the water. Stir the water around the egg to keep the egg white with the egg. Do this with both eggs. Cook for 2-3 minutes depending on the size of the eggs and the softness of the yolk desired. You want the center soft so when you cut into the egg, the warm yolk flows over the ham and waffle. When cooked, remove the eggs with a slotted spoon, letting excess water drip off. Gently place eggs on a paper towel lined plate to drain for a few seconds then complete your dish.
- To assemble your dish, place one waffle on a plate and top with a slice of the Canadian ham. Top with the poached egg, spoon on the sauce and sprinkle with the chopped dill. Enjoy.
