It turns out I have been using the wrong terminology for poached eggs, and sourdough english muffins, smothered in hollandaise. Without bacon it really can’t be considered eggs Benedict. With spinach it is considered eggs Florentine, and eggs Irish, with corn beef hash. I like mine with avocado and arugula, or smoked salmon, with homemade sourdough english muffins. I still want to call it eggs Benedict, because I just love the name, but if we are to be technical, it’s not really. In any case, I have steered away from this breakfast because poached eggs intimidate me and I have never gotten them just right. My sister and brother in law have nailed this breakfast so many times, that I figured I should just leave it to them. But since we live a thousand miles away, and last week I had a persistent craving for eggs Benedict, for dinner, I thought I should get serious about learning. The tips I’ve mentioned below were really helpful. Hollandaise, while it is super classic, can also be intimidating. The whisking and heating it just right seems challenging when trying to cook with Octave. So, I found a hollandaise made with a blender. Brilliant and fool-proof, without any sacrifice in taste. Seriously. Give it a go, and on a lazy weekend morning dine in, and enjoy some killer homemade eggs bene.
Recipe Serves Two
2 sourdough english muffins.
Blender Hollandaise Sauce
1 stick of unsalted butter
2 egg yolks at room temperature
1 tsp. fresh squeezed lemon juice
1/2 tsp. Dijon mustard
Pinch of cayenne
Melt butter in a small saucepan. Meanwhile, in a blender or food processor mix eggs yolks, lemon juice, Dijon and cayenne. Blend for 30 seconds. Very very slowly, while blender is still on, pour butter through the top hole. Keep blending until the texture becomes thick and creamy and the color changes to a soft yellow. This should take about 2 minutes. I did mine a little longer because I had timers going off for the eggs, toast, and blender, while trying to keep little hands from cracking eggs and pushing more blender buttons. The hollandaise got slightly neglected. I do not recommend poaching eggs or making hollandaise with a toddler trying to help. In any case, if you decide to give it a try, I don’t think it hurts to blend a little longer. The texture was really nice and I preferred it over last weeks, which only got about a minute of blending. If your eggs and muffins are not ready, you can place sauce in a thermos, or if everything is timed perfectly, transfer to a serving dish or just pour on your eggs straight out of the blender.
Bring a saucepan to a low boil and add a tablespoon of distilled white vinegar. Crack your egg in a small bowl to make it easier to transfer to the simmering water. Whisk water in the center of the saucepan to create a whirlpool in the middle. Gently tilt egg into the middle of the whirl pool. Cook for 3 1/2 minutes. With a slotted spoon, carefully transfer egg to a bowl of ice water, to keep from continuing to cook. Repeat process with the rest of the eggs. After all the eggs are cooked, transfer each one back to the simmering water for about 30 seconds.
Toast English muffins, slather with butter and slices of avocado, bacon, greens, salmon, or other ingredients you love. Place poached eggs on english muffins and generously pour hollandaise sauce on top. Garnish with paprika, and or fresh herbs. Ps. Octave garnished the eggs:)