eggs benedict.
Originally uploaded by ktdub.
When the craving hits:
When ever the hubby and I crave eggs benedict we head down to a local cafe in town that serves the very best. I love it with lots of sauce (not thin sauce either, thick sauce) and this cafe in Panama City never skimps on the sauce. It's perfect served with ham and home fries but eggs benedict is de-lish-us with canadian bacon, fish, salmon or any type of seafood like crab or shrimp. This rich sauce is very versatile. Hollandaise sauce is also delicious over asparagus or other cooked vegetables.
The hubby and I had the day off today so we spent a lazy morning drinking coffee and eating eggs benedict. We took our own sweet time and savored every minute of it too. I went for the home fries with mine but the hubby..... well he usually goes for the hashbrowns.
Egg Benedict Sauce Recipe:
* /2 cup butter
* 3 large egg yolks
* 1 tablespoon plus 1 teaspoon of lemon juice
* 1/8 teaspoon salt
* dash cayenne pepper or hot pepper sauce
* 2 tablespoons hot water
*1 teaspoon Dijon mustard is a nice additive too!
* finely chopped fresh parsley, if desired
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.
Microwave Hollandaise
1 can cream of chicken soup
3 egg yolks
2 tablespoons lemon juice
1/8 teaspoon dry mustard
1 dash pepper
1/2 cup butter -- melted
Combine soup, egg yolks, lemon juice, mustard and pepper in a blender or food processor. Process until smooth. Slowly add the melted butter to the container while processing. Place in a microwave safe bowl. Heat in microwave on high for 2 minutes, stirring every thirty seconds.
Mock Hollandaise Sauce
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
Combine all ingredients in a saucepan. Cook and stir until heated through. Do not boil.
White Wine Hollandaise Sauce
4 egg yolks
2 tablespoons lemon juice
1 tablespoon white cooking wine
1 cup butter, melted
In blender, combine egg yolks, lemon juice and cooking wine; blend until smooth. Continue blending, gradually adding butter, until thickened.
Today In History
In 1912, Harriet Quimby became the first woman to fly across the English Channel.
Something To Think About
You must not feel the burden of your failure. Go on in faith.
Today Joke
Why did the blonde take a ladder into the bar?
She heard the drinks were on the house.
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