Poached Eggs with Blender Hollandaise

Spoon the eggs and sauce onto toasted English muffins for a classic Eggs Benedict.

nutritional info

Nutritional Information

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3	Naturegg Omega 3 Egg Yolks
4 tsp / 20 ml	lemon juice
1/2 tsp / 2 ml	salt
pinch	each paprika and white pepper
1/3 cup / 75 ml	boiling water
1 cup / 250 ml	butter, melted
12	Naturegg Omega 3 Shell Eggs
1 tsp / 5 ml	vinegar

In blender container, combine egg yolks, lemon juice, salt, paprika and pepper. With motor running, drizzle in boiling water a drop at a time. Pour butter into blender in a slow steady stream while motor is running. Blend until thick and fluffy.
Pour about 6 cups (1.5 L) water in shallow saucepan or deep skillet. Add vinegar. Place over medium-high heat. Once water begins to steam and bubble, reduce heat to low or until just below the boil.
Break each egg into small cup and gently slide into water. Poach 3-5 minutes or until desired doneness. Lift eggs from water using a slotted spoon. Set spoon on paper towel briefly to drain.
Transfer eggs to a heat-proof serving plate. Spoon a little hollandaise over each egg. Place under broiler for a few seconds to brown, if desired. Serve with remaining sauce.

Instead of egg yolks in the Hollandaise sauce, substitute ½ cup (125 mL) of Egg Creations Whole Eggs Original. .

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.