Eggs Benedict makes for a Stellar breakfast, albeit slightly messy in the blender...

My husband and I are big lovers of Egg's Benedict, in large part because of the tasty hollandaise sauce that smothers this breakfast delight.

This morning I was inspired to try my hand at making the sauce from scratch once more. I used the "blender method" this time and while it worked spendidly, my blender did manage to spew melted butter across the countertops and nearby appliances. I will have to perfect the use of the blender...

Ingredients for Sauce
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot sauce or taco sauce
1/2 cup light butter
dash of salt

Separate the yolks from the whites in a bowl. Put the three egg yolks in the blender along with the mustard, fresh squeezed lemon juice, and a dash of hot sauce. Blend for about 5 seconds.
Then, cut up the light butter into a microwavable liquid measuring cup and microwave on medium heat for one minute. It should be mostly melted by this point. Then microwave on high for 20-30 seconds or until bubbling.
Turn the blender onto a low mixing speed and slowly pour the melted butter and salt in. It should thicken immediately and will hopefully not spray all over your kitchen (as it did with mine at first). When the sauce is thick and well-combined, set the blender container in a bowl of hot water until you're ready to use it.

Egg's Benedict Ingredients (for one)
1 English muffin, split and toasted
2 slices of ham or Canadian bacon
2 eggs, poached
1 tbsp vinegar
1/4 cup Hollandaise sauce

Start by poaching (or frying in a pan with margarine) your eggs. In a medium pot, fill halfway with water and add 1 tbsp of white vinegar. Bring the water to a boil and carefully break two eggs into the boiling water without cracking the yolk. Reduce to low heat and simmer for 3 minutes or until whites are fully cooked.
While you wait for the eggs to cook, toast the English muffin and put a little bit of margarine on it. Then, cook the ham in a frying pan until slightly browned and warm.
Put the ham on the English muffin and the egg on top of the ham. Finally, drizzle 1/4 cup of the Hollandaise sauce across both of the English muffins and sprinkle on some paprika!

The sauce is incredible with the combined textures and flavors of the egg, ham, and English muffin! I recommend serving this meal with a side of fruit. Enjoy!

Schema Image: