Hello and happy Saturday morning!!!
As you know from ALL my brunch posts , very few things start the weekend on a better note than a fabulously delicious brunch featuring eggs 🙂 This morning, I was trying to convince J to go out for brunch, as we were up early enough to beat all the long queues with hungry and hungover Londoners, who frequent our favorite Notting Hill spots. But no luck, and neither of us could be bothered to go to a place across town, just because of their eggs benedict… about a second later, I spring out of my seat and announced: “Eggs Benedict Challenge Accepted!!”
So started the morning. J ran out to get English muffins and more butter (yep, hollandaise is not a light sauce… but at least you only eat a little bit of it), while I was scouring through the internet trying to figure out how to make the mythical hollandaise sauce. Simply Recipes came to my rescue, once again, with her ever-so-straight-forwardly-simple approach to making this sauce. Then I was looking back at my first poached egg victory post, to remember how to make poached eggs again. And off I went.
Half way through heating the water just enough for it not to boil while pouring the butter in a thin consistent stream into the blender to make the hollandaise, I remembered a relatively recent Master Chef Amateur Cooks episode, where neither of the teams had ever made hollandaise sauce before nor had they made poached eggs in quite as large batches as required for the contest – yet they both chose to serve up Eggs Benedict for a mass catering event. As the pressure was building, the two judges were asking themselves, why would both teams go after the most complicated brunch recipe in the book, when the chances of failing are so high? I knew/know: the thrill of the possibility of nailing it and making something amazing, that even surprises you yourself! (or at least, that is what I was telling myself, when the time came to poach the eggs)
Result: Total and complete success, and took less than 30 minutes to make batches for both of us! Woohoo!!!
Eggs Benedict with Smoked Salmon and Easy Blender Hollandaise
In my recipe, I added the alfa alfa sprouts to add some freshness and crunch to the otherwise very rich brunch dish, and this hollandaise leaves your tongue tingling with the lemony zing!
Ingredients per serving:
- 1 English Muffin
- 4 tbsp alfa alfa sprouts (mine was 1/2 alfa alfa, 1/2 radish sprouts)
- 2 slices smoked salmon
- 2 eggs (for poaching)
- 1 tbsp vinegar
- 2-3 tbsp Hollandaise Sauce
- In a large sauce pan, heat water til nearly boiling.
- Melt butter and prepare hollandaise sauce (below).
- Poach eggs: When the water is steaming add vinegar, crack 2 eggs in a small bowl. With a cooking spoon, stir the water anti-clockwise to create a gentle vortex. Pour eggs into the middle of the vortex and leave to cook for 3 minutes. Revisit eggs and gently separate the two, remove from heat and let cook for another 3 minutes.
- In the meantime, cut the English muffins in half and toast them. Then, place 2 tbsp alfa alfa sprouts on each half, top with a slice of smoked salmon, top with 1 well-drained poached egg, top wiht 1 1/2 tbsp hollandaise sauce.
- Devour immediately!!
Slightly adapted from Simply Recipes, it is delicious. very smooth richly buttery with a nice lemony zing at the end to cut the fat.
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 tsp of salt
- pinch of cayenne pepper
- 150g butter (9tbsp) melted
- Place the eggs yolks, lemon juice, salt and cayenne pepper into the blender, and blend on medium until thoroughly whipped and air has been incorporated into the yolks, so the emulsion is a very pale yellow colour.
- Continue blending on medium speed, and pour in the melted butter in a thin but steady stream, from the opening at the top of the blender (careful it will splatter somewhat). Once you have poured in the whole lot, blend for a few more seconds. Turn off, scrape the sides of the blender, give it a taste and adjust the seasoning if it needs it, and give it one last burst to incorporate everything. Voila!!