My youngest discovered Eggs Benedict while going out for breakfast a while back. I’d promised I’d make them at home sometime, although I readily admit I’d never made Hollandaise Sauce and never poached an egg! The egg poaching turned out to be quite simple.
I filled a skillet most of the way with water, adding a couple of tablespoons of vinegar which is supposed to help the egg “coagulate” and keep its shape I think. When it was simmering, I cracked eggs onto a saucer one at a time and then slipped them into the water and cooked them about 3-4 minutes, spooning water over the top of them.
The hollandaise sauce… I just wasn’t up to the whole double boiler thing. I spied a recipe for blender hollandaise and thought that sounded right up my alley. I’m sure purists will object but boy was it good and easy!
- 3 egg yolks
- 2 Tbs boiling water
- 1/2 pound butter, melted
- 1 Tbs lemon juice
- dash of salt
- dash of cayenne pepper
- Put the egg yolks in the blender and mix on low.
- Slowly add the boiling water while mixing, then in a thin stream slowly add the melted butter, all while mixing. Add the lemon juice, salt, and cayenne. Serve immediately or hold it over warm water.
Quite a tasty and fattening breakfast. I wonder who came up with the idea of egg sauce on eggs, basically!