On the weekends, I generally enjoy preparing a breakfast that is more complex or unusual than what I would normally serve to my family during the work week. Today, I decided that I was in the mood for Eggs Benedict. The key ingredient is the hollandaise sauce.
Hollandaise is also extremely delicious over asparagus (which by the way, I also enjoy for weekend breakfasts occasionally), green beans, mixed with cooked pasta and stir-fried veggies of any type, or perhaps over fried green tomatoes and crispy bacon. Rather than share the full recipe for the Eggs Benedict, I now share with you the sauce recipe. Get creative! Spice it up! Put it over meats as well as vegetables or whatever you enjoy.
The recipe I find myself using over and over is a simple one adapted from the recipe created by Alton Brown of Food Network and Good Eats fame.
- 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 or black pepper (more or less to taste)
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 sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, 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 pepper.