Ready in 45 minutes
Perfect every time!
Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites.
In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening.
If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!).
Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.
Dginosar 1m agoThis is an excellent recipe that matches the classic -- but with a fraction of the time.
kimjorna 1y agoI've been using this recipe monthly for about 20 years! Love it!
paulguarino 3y agoBeen making this for years. For my eggs Benedict I use sliced verons sausage. The Hollandaise works wonderfully
kimjorna 4y agoThe Best!
Skyyzbaby 4y agowould definitely make again. my hubby loves it
danciu119 4y ago
CaptainHalitosis 4y agoThis recipe contains too much cayenne!
AntarcticCat 5y agoThis was excellent. I love the slight kick of cayenne. 1/8th of salt was perfect.
Jimcook 5y agoVery easy and good.
Xinalinh 6y agoI wish we would've read the comments before making this-- yes yes yes waaaaay too much salt. I'll do 1/4 tsp next time.