May 19, 2015

RECIPE: Eggs Benedict with Blender Hollandaise Sauce


 CREDIT: KDArtStudio ©2018



  • 2 Eggs, poached
  • 1 English Muffin, toasted (or Bagel)
  • 1 Thick slice Ham, heat in non-stick skillet
  • Parsley Flakes to Garnish

Hollandaise Sauce:

  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 Tbsp Lemon Juice
  • Salt to taste

Hollandaise Sauce Directions:

Method 1:

  1. Melt butter on stove, or 30 seconds in microwave
  2. Add Egg yolks, salt & lemon juice to blender 
  3. Slowly drizzle in melted butter

Method 2:

  1. Leave butter at room temp in warm place till soft
  2. Add egg yolks, lemon juice, soft butter to nutribullet 
  3. Transfer to saucepan and gently heat but do not overcook or you will have scrambled eggs
  4. Salt & pepper to desired taste


Use Asiago or Everything Bagel instead of English Muffin


Omit English Muffin

Serve with sliced Avocado

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