Breakfast of Champions

Eggs benedict is such a treat!

And it’s also Neal and I’s breakfast of choise these days so I was delighted to see Neal in the kitchen this morning cracking this out. Like always, it was delish! But how could it not be? Poached egg, bacon, english muffin, hollandaise sauce with a side of home fries!

We splurged a little as we have been running a lot lately; I ran 12 miles this morning (though it should have been more). The thing I always struggle with in making this meal is the hollandaise sauce. But Neal knows how to do it just right.  The ingredients are simple, but keeping the correct consistency is always a bit tricky.  He melted the butter and added the lemon juice and egg yolks to a bowl. To that he put in a pinch of salt and cayenne for a little kick and stirred on over a pot of simmering water for approximately 5-10 minutes. This acted as a double boiler which heats the emulsion perfectly to create a thick sauce. Here’s a tip I didn’t know. Neal removed the pan from the heat occasionally to keep the mixture from cooking too quickly.

Here’s a direction break down:

1. Put the egg yolks in the pan and beat them with a wire whisk for a minute or two until they are slightly thickened.

2. Beat in the lemon juice, water, salt, and pepper until they are well combined.

3. Place the pan over low heat (or use a double boiler) and stir the mixture with the wire whisk until it becomes smooth, creamy, and thicker. You’ve now created the initial emulsion.

4. Remove the pan from the heat. Add the remaining cold butter slowly. (This stops the cooking process.) When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons. It takes about 5 minutes to create the final emulsion.

5. Serve at once—or keep the sauce warm by setting it over a pan of lukewarm water. Hollandaise is served warm, not hot.

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