Lazy Eggs Benedict

A fancy Sunday brunch does not need to be time-consuming! Try my shortcut and impress everyone with ooey-gooey yolks and velvety sauce. (Maybe give it a try for Mother’s Day?)

INGREDIENTS

BLENDER HOLLANDAISE

• 10 tbsp melted unsalted butter

• 3 egg yolks

• 1 tbsp lemon juice

• 1/2 tsp salt (skip if using salted butter)

DIRECTIONS

BLENDER HOLLANDAISE

1. In a blender, blend egg yolks, lemon juice, salt

2. Then, while blending, slowly add in melted butter. Continue to blend until emulsified and thick. 

3. Should coat the back of a spoon. 

4. Makes enough sauce to cover approximately 6 eggs

POACHED EGGS

1. Crack 1 egg into a microwave safe bowl

2. Gently pour in 1/2 cup cold water

3. Microwave for 40-55 seconds. Varies on microwave strength. 

4. Remove bowl from microwave. 

5. Carefully remove egg with a spoon and drain on paper towel

ASSEMBLING

1. Toast English muffins

2. Add some yummy layers like ham, Canadian bacon, cheese, spinach or breakfast patty

3. Gently lay egg on prepared English muffin. Gently top with a heaping spoonful of Hollandaise sauce

4. Garnish with:

   • Some sliced chives or scallions

   • 1/8 teaspoon paprika or cayenne