Dead Good Hollandaise
This recipe transports you to a leisurely brunch setting with its decadent and creamy hollandaise sauce drizzled over perfectly poached eggs, warm ham, and toasted muffins. The rich flavors and velvety texture will make every bite a comforting and indulgent experience.
— Constant Cookbook
Ingredients
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- pinch salt
- splash ice cold water
- lemon juice
- cayenne pepper
- 1 muffin , halved
- 2 slices, warmed ham
- poached egg
Instructions
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
- Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
Yield
Serves 2
Nutrition
- Calories: 529 calories
- Fat Content: 57 grams fat
- Saturated Fat Content: 34 grams saturated fat
- Carbohydrate Content: 0.5 grams carbohydrates
- Sugar Content: 0.4 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 1.4 milligram of sodium
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