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eggs benedict 1

Year of the Sauce:  Week 1

What better way to start off the new year than with brunch?

In the past we’ve tried to host fancy New Year’s Day brunches for our friends, but they’ve always been too exhausted or hungover to make it to our house within a reasonable brunch hour.  So this year, I just made a simple brunch for two.

I thought the hollandaise sauce would be the most difficult part of this dish, but honestly poaching the eggs gave me more trouble.  (I still haven’t perfected my egg technique.)  The hollandaise sauce actually whipped up very easily, which was excellent.  It’s always nice to have a win for the first recipe of the year!

Ingredients

For the Hollandaise Sauce:

  • 6 tablespoons melted butter
  • 2 egg yolks
  • 1 teaspoon water
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste

For the Eggs Benedict:

  • 4 eggs
  • 2 English muffins
  • 1 avocado, thinly sliced
  • 1 medium tomato, thinly sliced
  • Chopped parsley
Directions

For the sauce:  Whisk together the egg yolks, water and lemon juice.  Over a double boiler (or an improvised double boiler consisting of a bowl sitting above a pan of boiling water) whisk the eggs while slowly adding the melted butter.  Whisk constantly until all the butter is incorporated, creating a thick sauce.  Add salt and pepper to taste.

For the Eggs Benedict:  Toast the English muffins.  Layer on slices of avocado and tomato.  Poach each egg one at a time, sliding cooked eggs onto each muffin.  Top with Hollandaise sauce and chopped parsley.  Serve hot.

Recipe inspired by Average Betty.
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