Sunday Breakfast, 08/30/09
Eggs Benedict. And yes, I made the hollandaise sauce from scratch.
It was freaking fantastic, even if I do say so myself. (Steve said so too..) The hollandaise sauce recipe is from Alton Brown, host of Good Eats on Food Network:
Ingredients
- 3 egg yolks
- 1 teapsoon water
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon cayenne pepper
Directions
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
The Sauce turned out perfectly, and putting it in a thermos was a great idea. I was able to poach the eggs (something else I had never done before) and cook the canadian bacon without worrying about the sauce going bad in the process. This is something I will definitely be making again.
Just as long as we have enough Lipitor.
