There are quite steps to make the Hollandaise sauce from scratch, not to mention, you need strong arms for this mission!!!! (I doubled the recipe for Breakfast party, so you can imagine that my arms are now almost as big as Popeye.)
Anyway, even though I am NOT a chef, I still want to train myself to cook correctly, and without shortcut. Call me crazy but I do not want ready-made Hollandaise sauce that has shelf-life longer than 2 days.
So, if you are making this sauce for the first time, don’t fret. I promise if you follow the recipe to a tee, you will end up with creamy & delicious sauce for your Egg Benedict.
After the sauce is done, I serve it with sunny-side up egg (instead of poached egg), canadian bacon and croissant (instead of English muffins). I do like poached egg as well, but sunny-side up egg looks better in photograph. oh well.
- 1 mini croissant
- 2 canadian bacons
- hollandaise sauce (see below)
- 2 sunny-side up eggs (or poached eggs)
- vegetable oil
To make sunny-side up egg, bring 1 inch of oil to low heat and carefully break eggs into low heat vegetable oil. Gently cook the eggs, using a slotted spoon to keep them separated. Cook the eggs until the whites and yolk reach the desired consistency.
Brown canadian bacon & cook spinach in a medium skillet over medium-high heat. Toast croissant on a baking sheet under the broiler.
Make hollandaise sauce according to the recipe below.
Top croissant with spinach, canadian bacon, eggs, and drizzle with hollandaise sauce. Serve immediately.
- 4 cold large egg yolks
- 2 tablespoons water
- 1 cup unsalted butter, clarified (see below)
- 2-3 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Bring 1 inch of water to a simmer in a saucepan or double boiler over medium heat. Make sure that its bottom does not touch the simmering water. Reduce the heat to maintain a bare simmer and put the egg yolks in the bowl.
Add the water to the egg yolks and using a handheld mixer on high speed or a whisk, beat until the yolks are slightly thickened and pale yellow, about 30 seconds.
It’s important that the water is still just barely at a simmer. With the mixer on low speed, mix constantly while gradually drizzling the clarified butter into the yolks. Take the time adding the butter. Do not add the butter too quickly.
The finished sauce should be smooth, glossy, and barely warm. Strain the sauce through a fine-mesh sieve set over a bowl, and adjust the seasonings with lemon juice, salt, and pepper to your liking.
How to make Clarifying Butter
Melt the butter in a saucepan over medium heat. After it melts, watch until the butter starts to bubble rapidly.
Immediately reduce the heat to medium-low and cook for 1 minute. Remove the pan from the heat, let stand for 2 minutes to let the milk solids settle to the bottom, and then use a large spoon to skim the foam off the top.
Carefully pour the clear yellow butterfat into a heatproof measuring cup. Pour very slowly, avoiding the white milk solids and liquid that have settled on the bottom of the pan.
Discard the white milk solids and any liquid left behind.
Reference: Williams-Sonoma tools & techniques book for how to make Hollandaise sauce and Clarifying Butter.