Benedict with Hollandaise Sauce. Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce. Eggs Benedict is a classic breakfast dish made of a pillowy base layered with a dense, protein-like substance, stacked high with a soft poached egg Make the hollandaise: Follow Chef Thomas Keller's recipe for hollandaise sauce. (TIP: Cover the small bowl with plastic wrap or another airtight. › Easy Blender Hollandaise Sauce.
It is usually seasoned with salt, and either white pepper or cayenne pepper. While Eggs Benedict topped with rich and tangy hollandaise sauce is a very delicious way to celebrate nothing in particular, using two sticks of butter for breakfast is not something I really need to do on a regular basis. In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You can have Benedict with Hollandaise Sauce using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Benedict with Hollandaise Sauce
- Prepare 100 gms of Clarified butter.
- It’s 1 of egg yolk.
- Prepare 1 of lemon juice.
- Prepare 1 tbsp of white vinegar.
- It’s 1 pinch of salt.
- Prepare 1 tsp of cold water.
Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine. Tools used to make this Eggs Benedict with Hollandaise Sauce recipe. Ramekins: These little bowls are great for serving condiments and dipping sauces or preparing mini desserts! Medium Saucepan: I don't what I'd do without this saucepan.
Benedict with Hollandaise Sauce instructions
- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer..
- In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, and 1 tablespoon water..
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve with Benedict..
It gets used in my kitchen every day. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch. When I was in college, there was a country restaurant that I'd go to for breakfast with classmates.