Fried Benedict w/ Easy Hollandaise

A while back, I wanted to attempt a fresh Hollandaise sauce prepared with the traditional recipe. While the outcome was delicious, there are several steps and one too many dishes to clean! So I opted out.

But then a little food miracle happened; I ran across two tutorial videos. One featured Martha Stewart, the other featuring Ina Garten, but both making this creamy goodness in a blender. I figured if this short cut was being presented by these two amazing chefs, then surely it was perfectly appropriate for me to use this technique on a regular basis. This incredibly easy variation took about three minutes to complete and was just as tasty as the original recipe.

However, both tutorials stressed this important detail; this recipes prefers the use of fresh, organic, brown eggs. The difference in taste, as opposed to using non-organic white eggs, is like night and day. Room temperature, brown eggs make a more creamy, delectable sauce.

While a poached egg is usually made with this dish, I prefer a fried, over-medium egg because I know I can never mess that up. And it goes along with the whole “No-fuss Hollandaise”.

This dish is a perfect cure from Saturday night’s festivities, make sure the enjoy this dish with a NOLA Coffee Punch. It will definitely hit the spot.

Recipe serves 4

INGREDIENTS:

Hollandaise

4 fresh egg yolks, room temperature
** Fresh, organic eggs preferred
2 tbsp lemon juice
6 tbsp unsalted butter, melted and almost cooled
pinch of cayenne pepper
1/2 tsp fine Kosher salt
1/2 tsp ground black pepper

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imageFried Benedict

4 fresh eggs, room temperature
** Fresh, organic eggs preferred
4 slices of Canadian Bacon (store-bought, pre-cooked)
2 English Muffins, split and toasted
2 tbsp unsalted butter, halved

INSTRUCTIONS:

HOLLANDAISE SAUCE:
In a blender, add egg yolks, then pour in melted butter slowly while blending on high-speed.

Once all butter has been poured, blend for an additional 30 seconds on high-speed.

Continue to blend mixture, but on low-speed. Add in lemon juice, cayenne pepper, kosher salt, ground black pepper. Blend for another 30 seconds.

Set to the side
*Side Note: If you plan not to use sauce within 10 minutes, leave sauce in blender pitcher. Warm 2 cups of water in a sauce pan. Place blender in sauce pan until served.

Prepare English Muffin & Canadian Bacon:
Toast each English Muffin half. Then plate, two halves per plate.

While toasting, warm small pan or griddle to medium heat. Cook each slice of Canadian Bacon for 90 seconds, each side.

Place one slice on one half of a toasted English Muffin. Repeat for remaining slices

FRIED EGGS-Cooked Over Medium:

In heated pan, at medium heat, add in 1 tbsp butter. Let butter melt and cover entire surface.

Then carefully crack one egg to cook at a time, cooking 2 eggs in the pan at once is pan is large enough.

Cook first side for about 3 minutes. Then flip each egg and cook for about 1-2 minutes. You want a firm egg white, but soft yolk.
Remove pan from heat. Carefully transfer each egg over Canadian Bacon. Drizzle two spoonfuls of Hollandaise sauce on each egg.

Serve with a side of Cherry Pancake Muffins.

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