Monday, March 27, 2017

Eggs Benedict, Saturday Brunch, March 25, 2017

Saturday morning found me making breakfast for the family. I've decided it would be fun to make some kind of special family breakfast on Saturday mornings, time permitting. I've only managed to do it one other time this month, a batch of granola, which was much appreciated by my wife. Saturday, Bear got scrambled eggs, as he hasn't yet acquired a taste for poached or fried eggs, but I made Eggs Benedict for the grown folks in the house. If you can believe it, I had never made hollandaise sauce before Saturday. I looked up the recipe in Craig Claiborne's New York Times Cookbook and decided to go with the quick blender version, although a smidge altered. I added more lemon and used (O heresy!) salted butter. I doubt real chefs would approve, but I thought it turned out beautifully lemony and smooth.

Heretical Blender Hollandaise & Eggs Benedict
Melt a stick of butter over low heat. Place three egg yolks, the juice of one lemon, 1/4 tsp. salt, and a pinch of cayenne in your blender. With the lid on and the speed on low, very slowly drizzle in the melted butter. Blend until the sauce pulls together and thickens. Makes enough for 3-6 portions of Eggs Benedict. For Eggs Benedict, you'll want to poach 1-2 eggs for each person. Martha Stewart offers good directions here. Heat some ham slices or Candian bacon. Place the ham, then eggs on toasted English muffins. Pour hollandaise over eggs. If you only have 2 diners and have a bunch of Hollandaise left, you can always use it on veggies at dinner. 

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