Happy Hollandaise!

 

April 16th is National Eggs Benedict Day. I had no idea this holiday existed until now and I love it! Eggs Benedict is my all time Sunday Brunch favorite. Mostly because of the Hollandaise sauce! Smooth buttery goodness and egg on egg action. Sounds like #FoodPorn to me. *Giggidy*

 Here are some of my favorite EB creations I started in my own kitchen:
The Corny Potagee, Hum-must Have This, and Island Crabenedict.





Left: "The Corny Potagee"
Portuguese Sausage Benedict on Bacon Cornbread
Right: "Hum-must Have This"
Edamame Hummus Benedict on English Muffin




"Island Crabenedict"
Snow Crab Benedict with Papaya Relish

Not gonna tell you exactly how I made these EBs, but I will give you my easy blender recipe for hollandaise sauce that's cheap and extremely fast. Here's what you need:

 

2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter

 

Melt butter in the microwave. In a blender/food processor, combine egg yolks, water, lemon juice, and salt; blend until frothy. Add melted butter to egg mixture and blend until smooth. And yes, the hot butter will cook the eggs; don't heat the butter to high. Serve immediately. Makes enough for four pieces of Benedict.

 

Pour the sauce on veggies and other meats. Be sure to consume and serve right away; throw it out otherwise. Keep hollandaise in a warm water bath if not serving immediately; no more than an hour. Consuming raw egg products carry a risk of Salmonella contamination. Always use fresh products.

 

Checkout this fun video about the history of the Eggs Benedict.

 

xx