Blender Hollandaise Sauce...and Eggs Benedict. My absolute favorite breakfast happens to be Eggs Benedict. I simply LOVE it. Remember the egg yolks from the rasberry friands/tea cakes:)?...well, this is what I made. Many of you might have your own recipe, so bear with me this time around.
I decided to take a few photos of our breakfast and post it...just because this recipe should be in my "recipe box"... for future reference. Now, I know that Eggs Benedict isn't the healthiest of breakfasts, and for that reason I don't have it very often. I'll have it for my birthday, my anniversary, and any special occasion that may come up. But when I do have it, I enjoy it immensely. For this post, I added a few arugula leaves to make it a bit more healthy:)...really, who was I kidding?
I have listed the directions to make a blender version of the classic Hollandaise, for poaching the egg, as well as making your own English muffins. Please don't feel like you need to make homemade English muffins. I just love to bake bread and will grab the chance to do so... whenever I can:). I posted it only if you would like to try it. In case you are celebrating a special occasion, you just might want to make this breakfast:). Hope you enjoy....
Blender Hollandaise Sauce:
3 egg yolks
salt to taste
Dash of cayenne pepper/paprika/smoked paprika
1/2 cup (8 TBS or 1 stick) melted butter, heated until bubbling
2 tsps lemon juice...if you don't have, substitute with vinegar
1/2-1 tsp dijon
onion powder(this is totally optional, but sometimes I do like to add a pinch)
warm water(only if needed to thin it out...I usually add a bit)
Place egg yolks, salt, pepper and lemon juice in blender. Blend for a few seconds at high speed until you have a smooth mixture. With the blender running( still at med- high speed), add the hot butter in a thin, steady stream. As you add the butter, the sauce should thicken. When all the butter has been added, you should have a thick consistency...almost like mayo. Thin it out with a bit of warm water. Keep it warm over a pot filled with warm water or a bain-marie.
1-2 teaspoon/s vinegar
very fresh large eggs
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup. Have it ready. Using the handle of a wooden spoon, swirl the water to form a "whirpool" center and slide the egg into the center of the "whirpool". That will make a cocoon around the egg. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon. Repeat with each remaining egg. You will lose some of the white...but hopefully not too much:). Remove any white scum that has accumulated in the water and repeat.
If you want to do a few at a time: Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. I do like to make mine one at a time....maybe 2 max. If you add too many, it can get too crowded. I prefer adding another pot or two on the stove, if need be.
English Muffin Recipe: If you want to be adventurous:)...try making your own English muffins....otherwise, use store-bought. Here is a recipe I made a year ago...or so. Took the photos and never got the chance to post it:)...
Ingredients: recipe from Cooking Bread.com ...please check out the site as it contains step-by-step photos and more info.
You will need:
1 1/4 cups lukewarm water
4 cups bread flour
2 1/2 teaspoons instant yeast
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 small egg whites
In a large bowl, add instant yeast, baking soda and 2 cups of bread flour. Pour in the warm water. Mix till smooth and let it sit for 5 minutes uncovered. In the meantime, beat egg white till stiff and moist. Add the beaten egg white to dough batter. Fold in egg whites till incorporated into the batter. Add rest of the flour, a 1/4 cup at a time. After the first 1/4 cup mix in salt. Pour out onto a flat surface and knead for about 5 to 6 minutes or till it smooth . Oil a clean bowl and place the dough into the bowl. Turn dough to lightly coat it. Cover with plastic wrap and allow it to rest and doubled...about 1 hour. Pour out onto a flat surface and press to release some of the air from the dough. Roll out to about 1/2 inch thick. Allow dough to rest for about 3 minutes...so that it relaxes. Cut out circles using a 3 inch biscuit cutter. Place the cut out pieces on some cornmeal. Gather leftover dough together and cut out a few more circles. Sprinkle the tops with more cornmeal. Cover with plastic wrap and allow to rest for 45 minutes. Preheat your griddle or fry pan to 350F or medium heat. Spray with a little oil. When the griddle is hot, place the muffins and cook on one side for about 4 minutes. Turn over and cook for another 4 minutes. Repeat with the rest.
Toast English muffin, add Canadian ham, and place a poached egg on top. Pour some Hollandaise sauce over the egg and enjoy!
You can also make a ton of variations...try adding some spinach, substitute ham with crab, or use some bacon...or whatever else you like.