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I find that one of the most time consuming parts of making eggs benedict is making the hollandaise sauce. I found this quick and easy recipe that I thought was worth sharing.
3 egg yolks
1/8 tsp salt
1 Tbs lemon juice
1/2 cup margarine or butter
1. In a 2 cup microwave safe dish combine egg yolks, salt and lemon juice. Blend well
2. In a small micowave-safe bowl, microwave margarine or butter on high for 30-40 seconds, until melted
3. Add to egg yolk mixture in a slow steady stream, stirring constantly
4. Microwave on high for 1 minute, stirring every 15 seconds.
TIP: If sauce curdles, stir in hot water, 1 tsp at a time until sauce is smooth again.
If you aren't sure what to do with the leftover egg whites, you can turn them into
Forgotten Cookies:
3 egg whites
3/4 cup sugar
3/4 cup chocolate chips
1. Pre-heat oven to 375
2. Beat egg whites
3. Gradually beat in sugar until mixture forms peaks
4. Stir in chocolate chips
5. Drop by the teaspoon full on a greased cookie sheet
6. Place in the oven
7. TURN OVEN OFF
8. Leave in the oven overnight or for at least 5 hours without opening the oven
ENJOY!
Peggy - Ambleside Inn Bed & Breakfast
www.amblesideinn.com
I frequently make this blender recipe. It does not curdle.
4 egg yolks
1/2 tsp dry mustard
1 Tablespoon lemon juice
dash of tabasco sauce
1/2 cup of melted butter
Put egg yolks, mustard, lemon juice and tabasco in blender. Cover and process on Mix. Remove feeder cap and pour Hot butter in a steady stream until mixture is emulsified. It can now just be spooned over the hot eggs without re-heating. This is very convenient to use. It makes about a cup.
Ann
Ann and Pat Kamenka
Hidden Falls Bed and Breakfast
Canmore, Alberta
Fresh parsley sprigs
Capers
Yogurt Hollandaise
3/4 c plain low-fat yogurt
2ts lemon juice
3 egg yolks
1/2 ts dijon mustard, 1/4 tsp. each salt & granulated sugar
pinch of pepper,, dash hot pepper sauce
Place hot slices of toast on warm plates. Top each with slice of smoked salmon
then hot poach egg. Drizzle with yogurt Hollandaise
garnish with parsley and capers. 8 servings
Hollandaise: In top of double boiler whisk together all above ingredients.
cook over simmering water stirring constantly for 6 - 8 min. or until sauce
is thick enough to coat back of spoon. (Sauce can be set aside at room temp.
for up to l hour, reheat gently in double boiler) Makes l cup - Canadian
Living Cooks.
1/4 cup each mayonnaise and sour cream
1 tablespoon each basil mustard and lemon juice
pinch of salt and cayenne pepper
tobasco as needed,
Small saucepan, whisk together the above ingredients, cook over medium heat
just until mixture is heated through. Do not boil, remove from heat (can reheat).
Fresh dill or parsley for garnish, salmon or canadian bacon.
Serves 4 can be doubled, different mustards will change the flavour.
I didn't appreciate the honey mustard.
Cheers!!!!
Donna Stewart
Braeburn Country Manor, Campbellford ON
1-1/2 Tbsp butter - melt over medium heat
1-1/2 Tbsp flour - add to butter, cook and stir 1 min.
slowly add 1/2 cup milk, continue stirring while it thickens
beat in 1 eggyolk, cook 1 minute
stir in 1 Tbsp lemon juice
Add (salt) and pepper to taste and parsley and dash of cayenne pepper.
Enough sauce to serve 2
Sometimes I find it turns out a little to thick and just add a little more milk to get the right consistency.
Siety Koopal
Arbour Breeze Bed & Breakfast,
Niagara-on-the-Lake, Ontario
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