Eggs Benedict with Home Made Hollandaise Sauce

Weekend breakfasts are great! They allow for lazy long mornings where you have time to spend an hour or two making breakfast. I had an awesome such morning this weekend, where I decided it was high time I tried making my own home made eggs Benedict, smothered in home made blender hollandaise sauce.

I started by frying up some bacon in a pan, while I was preparing the hollandaise sauce.

Once I found a good recipe for hollandaise sauce, I couldn’t believe it! The main ingredients to hollandaise sauce are egg yolks, butter and lemon juice. That’s it! No wonder it tastes so good!

I separated 6 eggs (I doubled the recipe).

I had to take the bacon off the stove because it was nice and crispy at this point.

Then I blended all the egg yolks together with some salt and pepper.

Next, I had add the melted butter to the blended egg yolks, while the blender was on. This made a hot buttery mess all over my kitchen. It was great fun though!

I also poached some eggs with my handy dandy egg poacher.

Then I assembled the benies by layering toast, eggs, bacon and hollandaise sauce. This was quite the rich breakfast. I wasn’t able to eat again until dinner!

Jacquie’s Home Made Eggs Benedict and Blender Hollandaise Sauce (Courtesy of the Food Network)

For the hollandaise sauce, you will need

– 3 large egg yolks

– 1 1/2 teaspoons freshly squeezed lemon juice

– 4 tablespoons (1/2 stick) unsalted butter

– 1/2 teaspoon salt

For the eggs benedict, you will need:

– Four medium eggs

– 1 pack of bacon

– 2 pieces of whole wheat multi grain bread

Blender hollandaise sauce instructions:

Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Assembling the benie:

Cook bacon until crisp. Poach eggs to your desired softness. Toast the bread. Layer the bacon and poached eggs on top of toast. Slather generously with hollandaise sauce. Enjoy!

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One Comment on “Eggs Benedict with Home Made Hollandaise Sauce”

  1. I normally whisk the yolks over a make-shift double boiler. I thought the yolks needed to be slightly cooked and not completely raw.


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