One of my favorite breakfast entrees is Eggs Benedict. They are so yummy, especially if everything is done right. I usually only have this when I eat out, but I occasionally make it at home if I have a little extra time in the morning. There are some conflicting stories, but it is said that Eggs Benedict was first created in the ovens of Delmonico’s in lower Manhattan in 1860. I’m just happy someone created this wonderful dish. There are many variations of eggs Benedict, but my favorite is an English muffin, sliced ham or Canadian bacon, and a poached egg, topped with Hollandaise sauce. The problem with ordering this dish when eating out is that sometimes hollandaise sauce can be portrayed in many ways, sometimes even a little too far out in left field for my liking. I’ve been to a restaurant that used a slice of American cheese on top instead of hollandaise sauce–needless to say, that was the last time I ate there! Others do a perfect job with the sauce.
Hollandaise sauce origins date all the way back to 1573 when it was known as Dutch sauce. It’s traditionally egg yolks and lemon juice, whisked together in a metal bowl over a pan of boiling water (aka double boiler) until doubled in volume and then melted butter is slowly whisked in until thickened. Be careful though, this traditional way can be tricky because the sauce can break, which means that the egg yolks and butter separate. I, personally, like to make my hollandaise sauce in a blender. You simply add egg yolks, lemon juice, Dijon mustard, hot sauce, salt and pepper, and blend on high for 5 seconds. Then, with the blender still running, drizzle in hot melted butter. Instantly the sauce thickens and is ready to serve.
To make our Eggs Benedict, start with the amazing English muffins from an incredible bakery in Napa, The Model Bakery (or your favorite brand of English muffins). Toast until golden brown. Next, slice some master carved ham from Costco and heat in a skillet over medium heat. Once heated through, place on top of the muffin. Poached eggs are traditional, but for this one I did a soft fried egg (e.g. over easy) and placed that on top of the ham. Spoon the delicious hollandaise sauce over the top and you are all set. So, next time you want that fancy brunch at home, give this recipe a try. Enjoy!
