My all time hands down favourite brunch item is eggs Benedict. When we splurge and go out for brunch, it’s what I order every time. I judge a restaurant by the poaching of it’s eggs and the lemony silkiness of it’s hollandaise. At home I have been making it for years, and as a newly wed and new cook almost 15 years ago I bought an egg poaching pan, and the little mix packet of hollandaise sauce. Over the years I tried blender hollandaise (not quite right) and all kinds of other tricks (one made with mayo even). This recipe I am sharing today is the one that works the best for me. It makes a perfect amount for 2 people, or you can double or even triple it. I can now enjoy it with asparagus, on steak with shrimp, and pull it out for special occasions. I do still keep a packet of mix in the pantry though, it serves as my back up just in case!!!
- 1 egg yolk
- 2 teaspoons lemon juice
- pinch of salt
- 1/4 cup or 4 TB of room temperature butter, cubed
- 2 teaspoons of water
Fresh lemon juice is best here, and all I’ve ever used.
Put a pot of water to boil on the stove. In a separate heatproof bowl that fits over top, whisk the egg yolk, lemon juice and salt until well combined. Place the bowl over the pot, and reduce the heat so the water simmers. Whisk the egg until the mixture just starts to thicken, and start adding 1 cube of butter at a time, waiting for it to melt and incorporate before adding in the next. It will thicken beautifully, be glossy and yellow. When all the butter has been added, add in the water. Whisk and taste for seasoning. You can let it sit on the pot of water for about 15 minutes, more than enough time to poach some eggs.
Below is a picture of the sauce just as I started adding butter.
Below is a picture of the sauce thickened and perfect. It will keep thickening a little bit as it sits.
I made us a hash version of Eggs Benedict with potatoes, onions, ham, garlic salt & pepper.
Every bite was delicious!
As a note – sometimes hollandaise separates. It happens to all of us – just put it back on the simmering water and add a Tablespoon of that boiling water to the sauce and whisk. If it still doesn’t pull together, add another egg yolke. It will still taste good, and happens to the best of us so don’t worry.