Classic Eggs Benedict with Blender Hollandaise

Ingredients

• 4 unit English muffins
• 8 unit large eggs
• 8 unit back bacon slices
• 0,75 cup unsalted butter
• 3 unit egg yolks
• 1 tbsp lemon juice
• 0,5 tsp Dijon mustard
• 1 tbsp white vinegar
• 2 tbsp fresh chives, snipped
• 0,25 tsp sweet paprika

Instructions

1. 1

   Melt 3/4 cup (170 g) unsalted butter in a small saucepan over medium heat until it foams and reaches 180°F (82°C), then remove from heat.

2. 2

   In a blender, combine 3 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and a pinch of salt; blend on medium for 15 seconds until pale.

3. 3

   With the blender running, slowly stream in the hot butter to emulsify into a glossy, ribbon-like hollandaise; season and keep warm over lukewarm water.

4. 4

   Bring a wide saucepan of water to a bare simmer (190°F / 88°C) and add 1 tbsp white vinegar.

5. 5

   Crack each of 8 eggs into a small ramekin, then gently slide into the water; poach 3 minutes until whites are set but yolks jiggle.

6. 6

   Meanwhile, sear 8 slices of back bacon in a dry skillet over medium-high heat, about 90 seconds per side, until the edges caramelize.

7. 7

   Split and toast 4 English muffins until golden and crisp on the cut side.

8. 8

   Lift eggs out with a slotted spoon and blot on a clean towel to remove excess water.

9. 9

   Layer each muffin half with bacon, then a poached egg, then a generous spoonful of hollandaise.

10. 10

    Garnish with snipped chives and a light dusting of sweet paprika; serve immediately.