Food For Thought- Brunch Favorites
The Best Hollandaise Sauce for Eggs Benedict.
Brunch
Weekends are a great time for brunch either at home or out amongst friends. It is especially wonderful to enjoy a nice long brunch with deep conversations that warm our souls in the winter months.
Growing up my mom would often whip up her special hollandaise sauce and make eggs Benedict. One would think that might occur for a special occasion, but not with my mom. She even made it when I was home from school sick. Of course, she would sit and enjoy it too.
Her recipe was better than any fancy restaurant served. So silky, lemony, and buttery. The right amount of lemon and salt was really her secret to success. Mmmmnnn I can taste the deliciousness as I type.
Traditionally eggs Benedict is served on a toasted English muffin with a slice of Canadian bacon, then topped with a delicately poached egg. Since becoming vegetarian, mom started branching out with different variations.
Some Variations of Eggs Benedict to Try (all topped with my mom’s Hollandaise)
- Toasted English Muffin, sautéed spinach, a fresh slice of tomato, and then a poached egg
- Toasted English Muffin, steamed asparagus spears, and a poached egg
- Toasted English Muffin, Crab Cake, spinach, and poached egg topped with thinly diced roasted red peppers
Without further ado, I will move on to the recipe. I will say in full transparency, it is certainly not healthy, and I have struggled to make it without the sauce separating. Be patient. Even when it separates it tastes decadently good. And a good splurge is well worth it occasionally.
Hollandaise Recipe
1 stick butter
¾ c. water
½ tsp. salt
2 T. flour
2 egg yolks
¼ to 1/3 c. lemon juice
English Muffins
Desired toppings
- Melt the butter in a saucepan. Add salt and flour. Stir until well blended. Add water and whisk until thickened and integrated.
- Beat egg yolks slightly. Add a small amount of the hot mixture to the beaten egg yolk. Pour that mixture into the remaining hot butter mixture.
- Cook until thick, stirring constantly. Stir in lemon juice and remove from heat. Taste and season accordingly.
Have fun trying different combinations. If you do not eat carbs, skip that part. If you do not have English Muffins, use toast. Cooking intuitively allows for flexibility. The sauce is the star of this particular dish.
Brunch has always been my favorite meal. I love eating a bit of savory and a bit of sweet. When I eat Eggs, I like to have a little fruit, a little vegetable, and sometimes a danish to accompany it. Eggs Benedict remains one of my favorite brunch dishes, but I also enjoy a good quiche and Huevos Rancheros. What are your favorite brunch items?
Thank you so much for taking the time to read this and share a bit of my heritage. I hope you enjoy the recipe. I will be publishing this Food for Thought Series over the next few months. Please sign up for my emails so that you do not miss the next delicious recipe. If there is anything you have questions about please reach out!
Bon Appetit,
Libby Shively McAvoy