I can’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with Canadian bacon, poached eggs, and rich, buttery hollandaise sauce make for the most decadent, flavorful breakfast. Even better, they come together in about 30 minutes.
The trick here is to make hollandaise sauce in a blender, rather than the traditional way—over a double boiler on the stove (yikes). Not only does the blender method save you from constantly whisking over hot steaming water, but it’s also foolproof. There is no risk of the egg curdling or sauce breaking, so it’s a big win in my book.
