January 26, 2009

Eggs Benedict and Blender Hollandaise

Ok, I love Eggs Benedict, but I think the hardest part about ordering it out is choosing between the traditional one and the Florentine version. Spinach OR ham? I have to pick!? So when I made brunch this Sunday, I loaded my Bennys up with both (and tomatoes, too)!

The last time I made hollandaise, I went all out with the double boiler, and the sauce was sooooo good. Like, the best I've had (second maybe only to a french restaurant in Richmond, VA). But this time I was feeling, a little, uh, lazy. So I decided to make Blender Hollandaise! Way easy, and while it wasn't as light and lemony as the longer version, it sure was good!

Blender Hollandaise

3 egg yolks
1 stick of butter
Juice of half a lemon
Pinch of salt

Blend egg yolks, salt, and lemon juice for 3 seconds. Heat butter until bubbling. Pour butter into blender while blending. By the time you are finished pouring, the sauce is cooked. Voila! If its too thick, add drops of warm water. You can keep it warm by putting the whole blender into a container of warm water. Really, its that easy and does not need to be intimidating.

Poached eggs, too, shouldn't strike fear in your heart. Boil 2-4" of water and then reduce to a simmer. Add 1/4 t salt and 1 T vinegar (any kind). Crack an egg into a bowl, and then add the egg to the water by lowering the bowl into the water and tipping it until the egg slides out. Remove the egg after about 3 minutes with a slotted spoon, if you like the middles runny, like me. Making the perfect poached egg might take a little practice, and the whites stick together better if the eggs are really fresh. But the best part is that you don't need any fancy gagdetry, just a pot and a spoon. Yay!

And if you've been following along at home (like you do with Bob Ross), then you know that you can use the English Muffin bread I recommended in your Bennys. Perfect!