My husband and I didn’t always agree on food stuffs. He would have described my food choices as fancy (like fruit in salad), weird (like fruit in salad), or unappetizing (like fruit or salad). I would have described his as boring and plain.
There was clearly some hidden potential there because my husband’s idea of the perfect breakfast is homemade Eggs Benedict. And mine is a Chick-fil-A Chicken Biscuit 🙂
I first had Eggs Benedict at the New Orleans institution, Brennan’s. It was the day after my 21st or 22nd birthday… celebrating in New Orleans being a teeny factor in why I don’t remember exactly. (Hand Grenade, anyone?) Aaaah, the memories… and the lack of. Back to Eggs Benedict.
Super simple. This is how pure heaven stacks up, from the bottom: a toasted English muffin half, a grilled slice of Canadian Bacon, and a poached egg, all topped with Hollandaise Sauce.
No Eggs Benedict is complete without a generous spoonful of rich, velvety hollandaise sauce.
- 3 large egg yolks
- 1 Tbsp water
- 1 1/2 Tbsp freshly squeezed lemon juice
- 1 stick unsalted butter, melted
- Sea salt
- In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
- Remove from heat, and stir in lemon juice.
- Slowly whisk in melted butter until thickened. Season with salt.
- Serve sauce immediately*, or keep warm over very gently simmering water, whisking occasionally. * Contrary to what I'd previously learned/heard, you can make Hollandaise ahead of time. The Hollandaise from Sunday night's breakfast-for-dinner Eggs Benedict reheated perfectly for Monday morning's breakfast-for-breakfast Eggs Benedict. I stored the sauce in a double-wrapped bowl - plastic wrap pressed to the surface and plastic wrapped covering the top of the bowl. In the morning, I placed the bowl over a double boiler and stirred until warmed and smooth.
Yields: ~1 cup
Estimated time: 10 minutes