Well, that was fun! I am not an egg eater, especially runny ones, but drenched in hollandaise sauce? Yes.
Turns out that the brioche from this post made perfect buns for Eggs Benedict. Cut in half and lightly grilled, they make a base soft enough to cut with a fork and soak up all that delicious egg and sauce. I weighed the dough when I made the buns at 100 grams per bun before baking, about 3″ in diameter and slightly flattened. That worked out to a perfect size for each serving.
We tried several variations – 1) double-smoked deli-sliced ham; 2) sautèed mushrooms and spinach; 3) pulled pork heated till crispy in a fry pan and lightly coated with barbecue sauce; 4) lox; and 5) crab meat mixed with a little olive oil, basil, chili flakes, and fresh lemon juice. If you try lox, use lemon juice in the hollandaise, and a little dill. For crab, seek out real lump crab. The canned stuff was all I could find in our local grocery store (I’m in rural South Dakota, donchaknow). It lacked both flavor and texture, watery and having just a vaguely fishy smell, but real crab would be fantastic. Our favorite? Hmm. I liked the mushroom/spinach, my husband liked them all, my son liked the pork. He liked the pork and hollandaise so much that he crisped up more pork and put it on a flour tortilla with the rest of the hollandaise. Now, 3 days later, an entire 4 pound pork shoulder has disappeared. Bottom line, hollandaise is one of those tricks that will perk up, and mask, any imperfections.
In a professional world I would have reshot the slightly blurry photos, but hungry people aren’t especially patient and hollandaise waits for no man.
– Joan, 28 February 2020
Hollandaise sauce 3 servings
- 3 egg yolks
- 1 tablespoon lemon juice or lightly flavored vinegar
- 1 tablespoon water
- 6 tablespoons very soft butter
Fill a thermos or insulated bowl with hot water and set aside. Whisk together the lemon juice or vinegar, water, and egg yolks. Pour into the top of a double boiler, or bowl set in a pan of simmering water. Whisk continually until the eggs begin to thicken, being careful to get at the bottom and sides of the pan where the egg is hottest. Remove from heat and whisk in the butter a couple of tablespoons at a time till all of it is incorporated. Immediately pour the hot water out of the thermos and pour in the sauce. This will keep it warm without separating until you’re ready to pour it on top.
Simple poached eggs
Drain each egg in a strainer to get rid of any excess water. If you know the eggs are very, very fresh you won’t need to do this, but as an egg ages the white begins to break down and release water. That water translates into stringiness when the egg is poached. Not that it matters much once hollandaise is poured all over it, but it’s easy to avoid. The simplest way to poach eggs is in a microwave. Pour 1/2-2/3 cup of water into a narrow, small glass container like a measuring cup. Carefully add an egg, making sure the water covers it. The amount and temperature of the water you use, your microwave’s power, and the size of the container will all affect the time it takes to cook the egg to your liking. Start by covering the cup and microwaving on high for one minute. Immediately remove it from the hot water for a runny yolk, or leave it in the water for a few minutes more for a slightly more cooked yolk. Use a slotted spoon to remove the egg and drain it on a paper towel, lightly blotting the top to soak up excess water. Place the egg on the topping and pour hollandaise over all. Serve immediately. Whether or not you lick the plate when you’re done eating is entirely up to you.