12 eggs and two pounds of butter…
The first time I had Eggs Benedict was October of 2011. My cousin lives about three hours away and was having her baby shower on a Saturday. Instead of driving up and back in one day, my mom, aunt and I decided to spend the weekend at the bed and breakfast located in cousin’s hometown.
Saturday morning we went down to the dining room for breakfast and after a 10 minute or so hunt for k-cups, I had my cup of coffee and we sat down to eat. The owner came around and asked if anyone wanted Eggs Benedict. I debated for a second, then figured there was no better time than to try eggs benedict. It was delicious!
So delicious in fact that I sought it out at restaurants when I returned home. Which led Tom and I to make many trips to Steak and Main for their Filet Eggs Benedict on the brunch menu.
If you’ve read previous posts, you know that I realized just how close April 10th, 2013 is and how I really need to get a move on my 28 Before 28 recipes. Well, when I received my February Secret Recipe Club
assignment, I figured there was no better time to see if anything could be crossed off the list.
I was assigned Katherine Martinelli
‘s blog which I’ve heard of before but never visited. Big mistake, by the way. You should totally check out her recipes! I knew from reading around the blogosphere that Katherine made recipes you could count on. So when I found her recipe for hollandaise sauce, I knew it was what I should make. While there are tons of hollandaise sauce recipes out there, when making something semi-difficult I prefer to find a recipe on a blog (or website, in some cases) where I trust the blogger.
Anyway, as you can see from my first sentence, I wasn’t exactly successful the first, second or third times. Which is no fault to Katherine’s recipe at all. I just have a stove that has two options: boil or off. There is no simmering, ever and simmering is required for hollandaise.
- 2 sticks unsalted butter
- 3 egg yolks
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- pinch of cayenne
1. Melt the butter and skim off the fat. Let cool slightly.
2. Whisk the egg yolks together until fully beaten.
3. Add 1″ of water to the bottom of a double boiler and heat over medium-low.
4. Place the egg yolks in the top pan of the double boiler and whisk constantly until the water is simmering and the eggs have doubled in volume, are lighter and have thickened. Do not allow the water to boil!
5. Lower the heat and add in a few drops of butter while still whisking. Once that is incorporated, pour in the butter in a slow stream while whisking constantly.
6. Once all the butter is incorporated, add the lemon, salt and cayenne. Remove from the heat and adjust seasonings to taste. Use within 1 hour, but whisk occasionally to prevent a skin from forming.
- 4 English muffins
- 4 eggs
- 4 tsp. water, divided
- 4 slices Canadian bacon
- Hollandaise sauce, recipe above
1. Place 1/2 tsp. water in each egg holder of a microwave poaching dish. Carefully break the egg into the section and place another 1/2 tsp. of water on top. Microwave eggs in 30 second intervals until poached, 1 1/2 – 2 minutes.
2. Toast English muffins and set aside. Heat a small skillet over medium heat and spray with non-stick cooking spray. Add the Canadian bacon and cook for 1-2 minutes per side or until lightly browned.
3. Assemble the sandwich with the English muffin on the bottom, followed by the Canadian bacon and the poached egg on top. Spoon/drizzle the Hollandaise on top.
Yep, you caught me. I used a microwave egg poacher. ::blushes::
Do you still accept me?
I hope so, since I was pleasantly surprised to find out that even with all of the trial and error I went through, the Eggs Benedict with Hollandaise sauce actually turned out! I want to continue to make this and hopefully improve on my Hollandaise issues, but I will confess, I might just pick up a packet of the Hollandaise mix next time.