Thursday, January 6, 2011

Eggs Benedict the easy way

So on Thanksgiving (yes, a month ago), I decided I wanted Eggs Benedict.  Bo doesn't like hollandaise sauce and we didn't have any Canadian bacon or ham.  So I did this:

~ Used spinach in place of the meat (I prefer it this way anyway)
~ Made only a tiny amount of sauce with a great easy method (I will never go back)
~ Sprinkled crumbles of sharp bleu cheese under Bo.s egg for his "something special"

If you want to try this dish, try the sauce made this way.  It didn't lose any flavor and it was easy to have finished as the eggs were doing their final poaching in a light simmering water.   

Easy Hollandaise Sauce - (Tyler Florence)
  • 5 egg yolks
  • 1 lemon, juiced
  • 2 tablespoons water
  • Salt
  • Pinch cayenne
  • 1 pound hot, melted butter
Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the eggs.

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