With Christmas and New Years coming soon and Thanksgiving just past, a lot of us like to cook or bake something special for our family and friends. What better than Eggs Benedict for breakfast or brunch to set the mood for the rest of the day.
I have read somewhere that for many dishes ‘It’s all in the sauce”. When making the sauce for Eggs Benedict you will find three common methods for combining the ingredients: hand whisking, blender and microwave. Depending on your individual taste, the amount of lemon juice may be increased, decreased or entirely eliminated. Here are two sample recipes.
1 stick butter
2 egg yolks
Juice of 1 lemon
Before heating, whisk the egg yolks with the lemon juice in a small, heavy bottomed sauce pan. Place the pan over the lowest heat possible and add a whole stick of butter to the mixture. Whisk until the butter melts and the sauce is light-colored and thick (8 to 14 minutes). If the sauce begins to separate or curdle, take the mixture off the heat, but KEEP whisking. When it is the thickness you are striving for, immediately remove it from the heat and season with salt and pepper to taste.
3 egg yolks
2 Tbsp lemon juice
Dash of cayenne
1/2 c butter
Place the egg yolks, lemon juice and cayenne into the blender. Cover. Pulse a few times to mix ingredients together. Scrape down the sides of the blender. Melt the butter in the microwave or in a saucepan over low heat on the stove until melted and steaming. With the blender on high, slowly drizzle in the melted butter. It should be thick by the time you have added all the butter. For a thicker sauce, continue blending for an extra 30 seconds. Serve immediately. To reheat the sauce, place in a microwave and reheat slowly for 15 second intervals until just warm, not hot.
Now to make it a southern style sauce. On a clean hubcap, place a poached egg on a slice of toast or a biscuit and top with the sauce. Many people place a slice of ham or crumbled sausage between the toast/biscuit and egg. Either way, remember, there’s no plate like chrome for the hollandaise.
Keep your fork