Tag Archives: Eggs Benedict

Happy Birthday Eggs Benedict

Posted on by October 26, 2014

I wouldn’t do it often, especially for myself, but there’s no better way to say “I love you” and “Happy Birthday” than brunch. And brunch doesn’t get much better than Eggs Benedict. So today, instead of cake, I made myself what I really wanted: Happy Birthday Eggs Benedict. And I even made some spinach to go with it. Don’t think of it as a vehicle for Hollandaise, no, think of it as vitamins and minerals. You should do what you really want on your birthday too, and make Happy Birthday Eggs Benedict. English Muffins poached eggs (1 for each muffin half) sliced ham (twice as thick as lunch meat) Hollandaise sauce sautéed spinach with salt and pepper cayenne pepper or paprika for garnish Plan of attack: 9am The English muffin dough needs a while to rise. Start by making the dough. 9:30am While it’s rising, poach all the eggs and place them in an ice bath in the refrigerator. Sauté the spinach and leave it covered on the stove. Only add salt and pepper as you’re going to use the spinach to soak up the extra yolk and Hollandaise. 10am Make the Hollandaise. Keep covered on the stove, but turn … Continue reading →

Hollandaise Sauce

Posted on by October 26, 2014

Ah Hollandaise Sauce, so simple, yet so tricky. Why do you tempt us so with your lemon butter goodness and very few ingredients only to break and curdle and overcook? Don’t worry, I have a few tips that make making Hollandaise Sauce go smoothly (pun intended) that I’ve learned along the way. “The way” meaning years of running out to the market for another dozen eggs at the last minute before I got it right, so now, you won’t have to head out on in the cold for a perfect Hollandaise Sauce for your brunching needs. Makes 1 ½ cups 3 yolks 1 tablespoon cold water salt cayenne or paprika ⅓ cup clarified butter 8 tablespoons cold unsalted butter 1-3 tablespoons lemon juice Okay. So after reading MANY Hollandaise recipes over the years, I finally figured out what the water bath and the double boiler techniques are really all about: temperature control. Eggs scramble quickly. And since I don’t use water baths or double boilers very often, that’s not actually the best way for ME to have control of the temperature. So I make Hollandaise over the stove in my smallest pot. I also keep a bowl of room temperature … Continue reading →