To make this Eggs Benedict for a large group, it’s crucial that you pre-do the poached eggs. The blender hollandaise recipe makes enough for 10-12 people (unless you really put lots like I sometimes do). If you have are making brunch for fewer people, still make the whole batch. You can refrigerate it and rewarm it gently to put on asparagus or even toss with noodles for dinner.
- Eggs (2 per person)
- Canadian bacon (2 slices per person)
- English muffins (1 per person)
- Ingredients for Blender Hollandaise Sauce
- Up to a day ahead, poach the eggs according to the instructions here. Use a slotted spoon to transfer the eggs to a big bowl of ice water. Refrigerate the bowlful of eggs and cold water for up to one day.
- Preheat the oven to 200°F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.
- Toast and butter the English muffins. Put them in a single layer on a baking sheet in the oven.
- Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached eggs to the hot water. They’ll warm up slowly while you make your hollandaise sauce.
- Make this Blender Hollandaise Sauce recipe.
- Get out one plate per person. On each plate put two toasted English muffin halves. Top each muffin half with a slice of Canadian bacon.
- Put a paper towel on a plate. Use a slotted spoon to scoop up an egg. Blot the spoon on the paper towel a little bit so that the egg is not too watery. Put the egg on top of the Canadian bacon. Continue to do this with all the eggs.
- Spoon the still-warm Hollandaise Sauce over top of each egg. Serve immediately.
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