Yield: 2 portions
Time: 30 minutes
The biggest challenge for most people as to why they do not make Eggs Benedict is the Hollandaise sauce. Classic hollandaise is laborious and notoriously temperamental. My “30-second hollandaise” is fool-proof and super easy. After you learn this method, you will be whipping up eggs benedict every weekend! I replace the classic Canadian bacon with smoked salmon and the English muffin with a whole grain sourdough for somewhat of a healthier version.
Ingredients
4 fresh organic farm eggs
4 slices whole-grain sourdough bread cut into 1/4” slices
3 oz. thinly sliced smoked salmon at room temperature
2 tablespoons thinly sliced chives
8 oz hollandaise sauce (see attached recipe)
Preparation
1. Poach the eggs: Fill a medium pot with 3 inches of water and bring to a simmer. (Look for just a few bubbles; it should never boil.) Crack the eggs into a strainer over a bowl, gently agitate the egg to drain any watery egg whites. Place egg in a small container; repeat with remaining eggs.
2. Gently slide the eggs into the water and cook for about 2 minutes. Check for doneness; use a slotted spoon to lift an egg out of the water the whites should be just set and the yolks very runny. If not quite done, slide it back in for another 30 seconds or so. Once eggs are perfectly poached, remove them from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside. You can also place the eggs in an ice bath and re-heat in hot water before serving.
3. Using a toaster, or toaster oven, toast the bread until crisp and golden brown. Cut the bread in half and place 2 pieces on each plate. Top each with the smoked salmon, then the poached eggs. Spoon 2 oz hollandaise sauce over each egg; there should be no exposed egg whites-Serve.
Notes:
It’s important to purchase the freshest eggs possible to keep the egg whites from going astray. If they are older add a little white vinegar to the water; this helps in coagulating the egg whites. If you are serving more than two people, cool the poached eggs in an ice bath; reheat when ready to serve. You can make the eggs a day in advance; store them in the ice bath until ready to heat.
Blender Hollandaise
Yield: 3/4 cup
Time: 10 minutes
Back when I worked in a large hotel in DC, I would have to make 3 gallons of hollandaise sauce a day; when I was a saucier at Le Cirque Restaurant, I would have to make a gallon every day! So, when I discovered the blender technique, you can imagine how thrilled I was. Life-changing may be a bit of a strong statement, but when you have labored over hollandaise as much as I have, you would understand. This is so simple and fast, you will be making eggs benedict every weekend.
Ingredients
12 Tbs butter cut into 1” cubes 2 large egg yolks 2 tsp fresh lemon juice 1/4 tsp cayenne pepper 1 tsp kosher salt or to taste
2 tablespoons chives, thinly sliced
3 tablespoons fresh lemon juice
salt, to taste
Preparation
1. Put all the ingredients, except the butter, into a blender.
2. Over medium-high heat bring butter to a simmer
3. With the motor running, pour butter in a slow steady stream, blending until thick and creamy, about 20 seconds, remove from blender and add chives.
4. Serve or keep warm up to 1hr. *If the hollandaise gets too hot or cold it will separate. It should feel warm to the back of your finger. If it breaks, add 2tbs of hot water to a bowl and slowly and vigorously whisk in the broken sauce to emulsify.
Variations
1. Dijonnaise: add 3-4 Tbs of room temperature dijon mustard and 2 Tbs thinly sliced chives. 2. Béarnaise: add 3Tbs fresh tarragon, roughly chopped (blanch tarragon leaves in boiling water for 15 sec., shock in a water bath and squeeze dry, roughly chop) * The classic version is made with white wine vinegar, shallots, and tarragon reduction) 3. Charon: add 1/2 C small diced tomato (salted for 20 minutes and drained) and 2tbs tomato paste to Béarnaise or Hollandaise sauce. 4. Poloise: add 1/3 C of fresh mint, finely chopped. 5. Maltaise: add 1/4 C blood orange reduction (Nape consistency) and 1tsp of zest.
Notes:
The hollandaise will break (separate) if it gets too hot or too cold; touch the sauce with the back of a finger, it should be warm. You can make it up to 2 hours in advance, keep covered in a warm spot. If the hollandaise breaks; place a 2Tbsp of hot water in a bowl and very slowly whisk the sauce in a thin stream into the bowl until fully incorporated and emulsified. If the sauce broke because it was too cold, place the bowl with the water over a double boil and whisk in until emulsified; being careful not to get it too hot; use the back of the finger technique to check it periodically.
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