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Easy eggs benedict with ‘blender hollandaise sauce’ - easy as 1-2-3

Serves 4

Recipe by Sophie Gray

A simple approach to an old classic.

Ingredients:
4 English muffins
4 rashers of bacon
4 eggs

For the Blender Hollandaise Sauce:
3 egg yolks
2 tbsp lemon juice
150 g butter - melted
Salt and pepper

Method:

1. The sauce can be made the night before. Place egg yolks, lemon juice, salt and pepper in a blender or processer and process until pale and smooth. I tilt my big processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates. Propping a book or chopping board under one edge works well. Very slowly pour in the melted butter while motor is running. The mixture should remain thick and pale. Gently reheat in a bowl set over simmering water.
2. To assemble the dish: Simply grill or microwave the bacon rashers, toast the muffins and poach the eggs.
3. Place the bacon on to a toasted muffin, top with a poached egg, add a spoonful of hollandaise and a grind of black pepper.