Eggs Benedict for the Unambitious

Sometimes you want Eggs Benedict. Well, all the time I want Eggs Benedict. But for the longest time, I thought of Eggs Benedict as something I could only get at brunch, from under the skilled hand of a professional cook. Why? Well, duh. The Hollandaise, legendary nemesis of the home cook. I had no idea how it was made, just that it was difficult, so in fear of a “broken” Hollandaise, I left it to the pros.
And then.
While browsing my beloved food blogs, I came upon “Easy Blender Hollandaise Sauce” on Alice Currah’s adorable blog Savory Sweet Life. Easy? Blender? And then I saw the cook time. Three minutes. I was in.
And so we had breakfast for dinner – avocado Eggs Benedict. Ham, poached eggs, english muffins, avocado, and Hollandaise.
And the Hollandaise? It was good! Sure, it wasn’t exactly like “real” Hollandaise, but it was easy, and it made a damn tasty Eggs Benedict.

Easy Blender Hollandaise Sauce
From Alice Currah of Savory Sweet Life

Ok, so technically I found this recipe and the Boy made it, but he said it was really easy. In fact, the poaching of the eggs was the trickiest part of this dinner (and that’s a whole ‘nother kettle of fish). As he says, you can taste the butter, but as I say, what’s the problem with that?

Yield: 3/4 Cup
Time: 3 Minutes

Ingredients
3 egg yolks
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
⅛ teaspoon Dijon mustard
Dash of cayenne pepper
½ cup (1 stick) butter

Instructions
Put the egg yolks, 2 teaspoons lemon juice, salt, mustard, and cayenne in blender.

Heat the butter in the microwave for 30 seconds first and then in 15 second increments until melted and slightly foamy (approx. 45 seconds total).

Place the lid on the blender and blend on high for 5 seconds. Remove the venting lid from the blender lid cover. Blend the egg mixture on medium high speed and slowly pour in a very thin stream the hot butter while the blender is on.

Once all the butter has been added, place the vent lid back on the blender and blend on high for 5 seconds. Taste the sauce and add the remaining lemon juice if necessary if not more to your liking. Serve immediately.

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