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Eggs Benedict with a Delicious and Easy Blender Hollandaise Sauce

The blender hollandaise sauce yields 1 cup. Note for the cook: Because you are not cooking the eggs for the hollandaise, I highly recommend using pasteurized eggs for this recipe.*
Course: Main
Cuisine: Brunch
Servings: 4
Author: Hip Foodie Mom


For blender hollandaise sauce

  • 4 large egg yolks*
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 teaspoon fresh lemon juice
  • 1 heaping teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt

For eggs benedict

  • 8 cups water
  • 1 cup white vinegar
  • 8 eggs cracked open with whole eggs in individual cups
  • 4 English muffins split and toasted
  • Butter
  • Fresh arugula
  • Turkey or ham sliced and warmed through
  • Fresh parsley or chives diced for garnish
  • Salt and pepper for seasoning


  • For blender hollandaise sauce:
  • Using your KitchenAid® Diamond Blender, puree the egg yolks together for a few seconds. Slowly pour in the melted butter, just a little at a time, and turn on the blender (puree setting) and puree for about 10 seconds. Turn off the blender and pour in a little more melted butter and puree again.
  • For the rest of these instructions and to see the complete recipe card, please visit The Kitchenthusiast.