About twice a year I make Eggs Benedict. Anymore than that and we’d all be in the cardiac unit- but, oh my, it is my favorite breakfast ever. Well, it might be followed closely by my apple Dutch Baby, but it’s still got a slim (ha!) lead.
The only problem with Eggs Benedict (besides the utter over-the-topness of a sauce made with so much butter) is making hollandaise sauce. It can be tricky, and the stuff from the store is just gross. If you’re going to do Benedict, do make your sauce from scratch. Especially since I’m going to give the absolutely guarantees method for making it without it EVER breaking or separating. I promise.
- In your blender, put three raw egg yolks. Do something else with the whites- I don’t care, but they have no place in a hollandaise.
- Add 1 Tbsp fresh lemon juice to the egg yolks, and whirl it all up.
- In a glass measuring cup, melt two sicks of butter in the microwave.
- With the butter hot, and the blender on, GRADUALLY add the hot butter to the whirling egg yolks.
- That’s it. It will be the best hollandaise ever, and no breaking. The heat from the butter warms the eggs, and all is well in the world. SOOOOO yummy.
Oh, but don’t eat this if you’re preggers, and all that- raw eggs, you know. The eggs are cooked a little by the butter, but better safe than sorry.
Tradition says that Benedict is served with an English muffin, Canadian bacon and a poached egg. That’s not how I do it, but feel free if that toots your horn. For a new mix, try replacing the muffin with a fresh baked, split buttermilk biscuit, topped with thin sliced ham and a poached egg. Or, my personal favorite, top the split biscuit with sauteed fresh spinach and a thick slice of fresh tomato, then the egg and hollandaise. I think they call that Eggs Florentine. I don’t care- it’s the best thing ever.