First, get the homefries in the oven, put on a pan of simmering water, almost boiling, for the poach

When Brian and I first got married, he was attending Culinary School.  He was also working at the Center of New Hampshire, Holiday Inn in Manchester NH, as a Saucier Chef. Being newly married, he was very eager to please me and quite often he would make me my favorite breakfast, Eggs Benedict. It was years before I had ever been served that breakfast again, haha! Life got busy and pampering each other took a back seat like most relationships. After the kids were grown and gone the Eggs Benedict starting making an appearance again on Sunday mornings, chicago cubs tickets often. So, today I am posting a wonderful and easy recipe for you to make at home. The hollandaise is Ina Garten s recipe. After years of making hollandaise and needing two people to make it, I found her super easy blender hollandaise and now I can make it, all by myself. One thing I do differently, is I use salted sweet cream butter and I leave the salt completely out. It comes out perfect. Also, don t use a Cuisinart, there aren t enough RPM s to emulsify the sauce, you need a blender. One more tip, the butter needs to be really warm, not boiling, but close, and pour slowly, with the blender running. My other favorite thing my little chef hubby used to make me, many moons ago, that calls for hollandaise is Beef Wellington. That unfortunately has not made an appearance in the last decade or two! Maybe, Valentines Day 3 3 3
First, get the homefries in the oven, put on a pan of simmering water, almost boiling, for the poached eggs and then prepare the Hollandaise sauce. When the home fries have about 6 or 7 minutes left on the timer, put your eggs in the boiling water, what you see in the picture, are poach pods, they are super for making eggs. Put the whole pod with the egg in it into the simmering water and cover with a lid. They only take 5 minutes for a runny yolk and longer for a more firmer yolk, use a large spoon to un pod the egg. During the time that your eggs are poaching, toast your english muffins, pull your eggs out of the water and dip the ham for a about 5 seconds in the water. Lay the ham on the english muffin, next the egg, then a generous scoop of hollandaise sauce. Potatos on the plate and you are ready to eat this scrumptious breakfast.
Place the egg yolks, lemon juice,black pepper, and cayenne pepper in the jar of a blender chicago cubs tickets and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, chicago cubs tickets until the sauce is thick. Use within 15 minutes to 1/2 hour. If you need to buy time, keep the sauce warm, right before serving blend again, add one teaspoon of hot water if too thick.
Brian and I both agree that the Vitamix won t be an issue. It may emulsify quicker because its more powerful, but use the lowest setting and it should be great. I m glad you appreciate the timing tips! I really think the hardest thing about cooking is getting everything to be done at the same time and hot. That s where our restaurant background comes in handy. BTW, this recipe for hollandaise can be adapted to Bernaise, very simply and used for beef Wellington or steak. chicago cubs tickets Yummy! Enjoy.