Eggs Benny Anyway!
So for myself I could put Hollandaise sauce on anything. I love playing around with '“Eggs Benedict” you can have it the traditional way of English muffin, ham, poached egg and the wonderful yellow, buttery smooth Hollandaise sauce. You could also use Lox, crab, avocado or what ever makes your mouth water. My youngest daughter Phoebe has always loved eggs benny, she’s more of the traditionalist but she gave this vision a try and I got a thumbs up. This is a take on the B.L.T.
Step 1
Separate your eggs
Step 2
Add your lemon juice and Dijon mustard to your yokes and whisk it all together.
Step 3
Melt butter and warm your yoke mixture in a double boiler. Once butter is melted add about a 1/4 of it to yokes and whisk in, add the rest of butter 1/4 at a time and whisk each addition in until you have a wonderful thick smooth Hollandaise sauce.
The above picture is your finished product, I turn off the heat, put a lid on it as I finish the rest of the benny. Always keep in mind Hollandaise sauce does not like to get to hot, it will break.
For this version I’m using bacon and oh so good home grown tomatoes topped with a farm fresh poached egg. To poach an egg put water about 2 inches in a small sauce pan with a pinch off salt. Heat water, but not boiling then slowly and carefully add your egg and cook to desired doneness.
Once you have all your goodies all stacked up, now you take that yummy Hollandaise sauce and pour over the whole cannoli and dig in and enjoy!!!
Hollandaise Sauce
3 egg yokes
2 sticks unsalted butter melted
1/2 teaspoon Dijon mustard (more if you like)
juice of 1/2 lemon
Trouble Shooting
If your sauce breaks, which looks a bit like cottage cheese floating in butter. This happens when your sauce has gotten to hot. You can try to add a tablespoon of ice cold water and whisk it in, that usually will pull it back together.
If your sauce is to thin you can add about a teaspoon of cold butter and whisk it in, and that should thicken. If its not thick enough add more butter.
