Eggs Benedicts with Easy Blender Hollandaise Sauce

Ingredients

For the Eggs Benedicts
2 teaspoons	white vinegar
3/4 teaspoon	salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
4 large	fresh eggs
2	English muffins
4 slices	Canadian Bacon, Ham, Prosciutto, or cooked breakfast meat of choice kept hot until served.
1 recipe	Easy Blender Hollandaise sauce (see below)
For the Easy Blender Hollandaise Sauce
3	egg yolks
1/4 teaspoon	Dijon mustard
1 tablespoon	lemon juice
1 /4 teaspoon	cayenne pepper, or to taste Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
1/2 cup	butter, melted

Cooking Instructions

Cook meat of choice and remove any excess grease. Make Hollandaise sauce, recipe follows, and keep warm. Split the muffins, and toast, if desired. Set aside.

Using Poaching Pods: Bring 1-1/2 to 2-inchs of water to a boil in a pan with a lid. Prepare the poachpod with a light coating of nonstick spray, olive oil, or butter. Crack egg into poachpod. Reduce boiling water down to a gentle simmer. Gently, float the filled poachpod in the simmering water. Place lid onto pan and cook 3 to 5 minutes until egg white is firm. Remove the poachpod by grasping the silicone finger grips or by using a slotted spoon. To help release cooked egg, run a spoon or knife tip around the top edge of the egg. Gently flip the poachpod over to serve poached egg.

Using Stovetop: Fill a 8-inch nonstick fry pan half-full of water (at least 2 cups) and add salt and vinegar. Bring water to a boil. Add the eggs one at a time into the water by breaking each eggs into a ramekin and sliding the egg into water, holding the ramekin close to the water. Just as the water comes back to a boil, reduce to a low simmer. Cook for 2-3 minutes, until whites are firm. Remove with a slotted spoon.

Easy Blender Hollandaise Sauce: In the container of a blender, combine the egg yolks, mustard, lemon juice and cayenne. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Assemble: Spoon a small amount of sauce on each muffin, top with meat, then top with an egg. Spoon over the remaining hollandaise and serve at once.