One of my New Year’s Resolutions, along with perfecting a good red chili sauce, is to learn to make bread. Dave over at Year On The Grill is pounding his head against the wall right now over that statement because he’s taken so much time to send me detailed instructions and words of encouragement time and again…and that was over a year ago. Well Dave, it’s in writing now…there’s no backing out.
While Christmas shopping at Sur La Table, I walked past this box and I swear I heard Angels sing. I love English Muffins and I’m an Eggs Benedict freak so you can imagine how quickly this ended up in my basket.
I mean look at it! The rings appear to be floating on heavenly clouds and they’re urging me to make my own and they’ll be fresh and scrumptious. Recipes on back? …I’m in.
Being doughaphobic, I have to admit I’m pretty proud of these. Even though they’re not perfect, if you look close enough you might see a couple Thomas-worthy nooks and crannies. After I made these, I headed over to the King Arthur web site and will try one of their recipes next. I’m a little confused. The dough on these was incredibly sticky and I’ve read a couple of places that the stickiness is what makes the nooks and crannies. Any experts out there?
They were quickly made into Eggs Benedict for Sunday breakfast.
Speaking of being in Heaven, look at that runny poached egg…yum. And the Hollandaise sauce is a new recipe for me and I love it…butter laden and all. The best part about this sauce besides the perfect flavor is that you use the double boiler method…as soon as you take the sauce off the water you can turn up the heat, add some vinegar and poach those eggs. Everything comes together nicely.
- 2 Tbs fresh lemon juice
- 4 Tbs boiling water
- 2 large egg yolks
- ½ cup unsalted butter
- ¼ tsp cayenne pepper
- ½ tsp salt
- Melt the butter and keep it warm. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring spoon ready.
- Place the top of a double boiler, or a medium bowl, over hot water. Place egg yolks in the double boiler and whisk until they begin to thicken. Add one tablespoon boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, whisking the mixture after each addition. Keep the heat low enough so the eggs don't begin to scramble. Remove the double boiler from the heat.
- Whisk in the warmed lemon juice. Beat the sauce like crazy with a wire whisk as you slowly pour in the melted butter. Add the salt and cayenne and beat until sauce is thick. Serve immediately.
- If the sauce gets too thick, whisk in hot water, one tablespoon at a time, until it reaches the desired consistency. If the sauce begins to separate you can add 1 to 2 tablespoons of cream and beat with a whisk until it is smooth again.
- Serve this decadently rich sauce over vegetables, fish or Eggs Benedict. It takes only minutes to make and is more than worth all the frantic mixing. I like to pile asparagus spears on a slice of toasted bread (I might even add a very thin slice of ham) and spoon some of this luscious, lemony sauce over the top. What could possibly be more delicious than that!
Classic Hollandaise Sauce for Eggs Benedict…It’s What’s for Sunday Brunch.