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Crab Cakes Eggs Benedict with Spicy Hollandaise Sauce

Blender Hollandaise for Crab Cakes Eggs Benedict

Crab Cakes Eggs Benedict, welcome to your new favorite breakfast. With a pinch of some of your favorite hot chile powders, this is a very special Benedict breakfast.
Cuisine Amerian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 1429kcal


  • 1 1/2 Cup unsalted butter, cubed 2 1/2 sticks
  • 2 Tablespoon fresh lemon juice
  • Salt and Pepper
  • 1 pinch cayenne pepper
  • 1 pinch Aleppo Pepper
  • 1 pinch Chipotle chile powder
  • 2 poached eggs
  • 2 English Muffins Toasted


  • Fill the blender with very hot water, set aside.  
  • Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. 
  • Put egg yolks and 2 T. lemon juice in blender; cover and blend to combine . Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in the bottom of the saucepan. 
  • Blend until creamy sauce forms. Season to taste with salt, pepper and more lemon juice, if needed. Serve immediately.


To build the Benedict: toasted English muffins, sautéed crab cakes, a poached egg and all drizzled with spicy Hollandaise sauce.


Calories: 1429kcal | Carbohydrates: 27g | Protein: 12g | Fat: 143g | Saturated Fat: 89g | Cholesterol: 551mg | Sodium: 433mg | Potassium: 184mg | Fiber: 1g | Vitamin A: 4525IU | Vitamin C: 5.8mg | Calcium: 98mg | Iron: 1.4mg