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Thursday, September 21, 2017

Thursday Recipe - Eggs Benedict with Blender Hollandaise Sauce

"What are eggs benedict?"

I glanced up from my video game. "Why do you ask?"

My daughter shrugged. "They always talk about them on Food Network. I just wondered what they were."

"Poached eggs on toast with ham and hollandaise sauce."

"That sounds delicious. Can we make them?"

I thought about it for a minute. "Not tonight. I don't have any ham."

We finally have ham, eggs, and all the rest of the ingredients so we tried it. Verdict is Eggs Benedict are delicious but they make a humungous pile of dirty dishes. And they aren't quite as simple as they look on tv.

Here's my version:

Eggs Benedict

Eggs - 1 or 2 per person
Deli Ham - 1 or 2 slices per person
Toast - sourdough bread, GF bread, or rice, depending on the person and their allergies
Sliced Havarti or Manchego cheese
Blender Hollandaise Sauce (recipe follows)
Chopped Green Onions, for garnish

Fry the ham until it's hot.
Toast your bread of choice.
Make the hollandaise sauce.
Fry eggs over easy - whites set and yolks runny.

Each person gets to assemble their own - Place toast on plate, top with ham then cheese. Gently place the egg on top. Drizzle some hollandaise over, then sprinkle with green onions.

Eat with a fork and knife. It gets really messy, but it's delicious.

Blender Hollandaise Sauce

1/2 c. butter (1 stick)
3 egg yolks
1 T. lemon juice
1/2 t. salt
2-3 drops tabasco sauce

Melt butter in a small saucepan over med-low heat. Keep cooking it until it is nice and hot but not browning or burning. If it starts to boil, you've gone way too far.

Dump egg yolks into a blender. Add lemon juice, salt, and tabasco. Blend on low just until mixed well. Turn speed up to med-low. Drizzle hot butter into the blender while it's running. Let it blend for about 15 seconds after you finish adding the butter.

Serve warm.

Refrigerate any leftovers. Don't try to reheat it or it separates. Try using a spoonful on top of fish when you serve it. Or spoon a dollop on top of steamed asparagus or broccoli. It's got a great lemon-butter taste.