Easy Blender Hollandaise

Using a blender takes the fuss out of this classic French sauce for eggs.

  • Prep time: 5 min
  • Makes: 1 cup (250 mL)

Nutritional Information

PER SERVING

  • Calories
    .
    56
  • Fat
    .
    6 g
  • Cholesterol
    .
    22 mg
  • Carbohydrates
    .
    0 g
  • Dietary Fibre
    .
    0 g
  • Protein
    .
    1 g

Ingredients

1/2 cup / 125 g Naturegg Omega Plus cracked eggs, well shaken
1 tbsp / 15 ml lemon juice
1/4 tsp / 1 ml salt
pinch each paprika and white pepper
1/2 cup / 125 ml hot melted butter

Directions

  1. In blender container, place liquid eggs, lemon juice, salt, paprika and pepper. Cover and blend at low speed.

  2. With motor running, pour in hot butter in a steady stream. Blend until slightly thickened. Serve immediately.

Tips

  1. Serve with Eggs Florentine, Eggs Benedict, Poached Eggs, cooked vegetables and grilled fish.

  2. Variation: For stronger lemon flavour, add ¼ tsp (1 mL) grated lemon rind with the lemon juice. Especially good with vegetables and fish.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

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