On the Food Network’s American website, I couldn’t find the recipe I remembered with Alton Brown making hollandaise in the blender. I did find it on the UK site as Basic hollandaise–perhaps because it has raw eggs? Since you soft boil the eggs anyway, you could probably get salmonella from them any way.
We didn’t even use half the sauce, and that dramatically cuts down on the fat / calories. If it keeps, we may use it on veggies for dinner.
For Eggs Benedict Florentine, add cooked spinach–my favorite.
Eggs Benedict adopted from Alton Brown
Recipe By : Alton Brown
Serving Size 4 Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
Eggs Benedict adopted from Alton Brown
Recipe By :Alton Brown
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———– ——————————-
Hollandaise Sauce
2 large eggs — fresh, preferably organic or pasteurized
3 teaspoons lemon juice — fresh
1/8 teaspoon cayenne pepper
8 tablespoons unsalted butter
1 dash salt
Poached Eggs
4 large eggs — fresh, prefer organic or pasteurized
4 tablespoons vinegar
1/2 teaspoon salt
2 whole English muffins, whole-wheat
2 slices Canadian bacon — julienned; or proscuitto
8 tablespoons spinach — chopped
ground pepper to taste
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted.
With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
Poached Eggs: Put 2-4 (4-ounce) custard cups in a 4-quart deep, straight-sided saute pan. Add 6 cups water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
Break the eggs, 1 at a time, into another custard cup. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath. To reheat, bring water to a simmer, turn off the heat and add the eggs. WaIt 1 to 2 minutes or until warmed through.
Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop, plus 2 tablespoons for cooked spinach. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.