Brunch would be nothing without eggs benedict. There, I said it. Yes, you would still have all of the individual ingredients that make up eggs benedict, so bacon and alternative morning meats, English muffins, and eggs (obviously), but together they are far more superior.
A little more labour is involved in the creation of any type of eggs benedict than your standard breakfast item, and that’s what I think makes eggs benny the penultimate brunch dish. Taking the time to poach your eggs and stack your toppings are time-consuming tasks easily done in the long hours between 10 AM and 4 PM considered as “brunch time.” Not to mention the key element to any eggs benedict that ties the whole dish together: hollandaise sauce, which also requires a time commitment.
Creamy, smooth, and altogether delicious, hollandaise sauce is what brings eggs benedict beyond any other brunch food, and makes it more than a homemade Egg McMuffin. An alchemical combination of eggs and butter creates this wonderfully simple sauce, and that’s what many seem to forget, as making your own hollandaise isn’t that hard.
When hollandaise is draped over your eggs benedict at a restaurant, you get the notion that this magical topping took so much painstaking labour and a scientific-level attention to detail. Not quite the case. As mentioned, hollandaise sauce really only uses two primary ingredients (eggs and butter) with some spices, and if you have a hand blender/food processor, the sauce comes together in a snap.
Cast off any idea you may have that making hollandaise sauce takes an extreme amount of whisking, because the right food tech will have you making the sauce in mere minutes. Below you’ll find a how-to guide from Sprinkle & Sprouts on how to make your very own hollandaise sauce in just two minutes, using a hand blender. If you don’t have an immersion blender, see the note following the recipe.
2-Minute Hollandaise Sauce
- 1/4 cup unsalted butter
- 3 egg yolks
- 1/4 tsp salt
- 1 tbsp lemon juice
- Pinch of pepper (or cayenne)
i) Melt butter in a sauce pan, ensuring the butter does not brown.
ii) Put the rest of the ingredients into a large jar (or bowl with high sides) that your blender will fit into.
iii) Blend mixture until well mixed and a lighter colour is seen.
iv) While still blending, slowly pour melted butter into jug. Move blender up and down through the jar.
v) Taste and season (adding more salt, pepper, or lemon) accordingly.
*Note: This can easily be done with a food processor, simply by substituting the jar/bowl with the blender container itself. See a how-to guide here.
Many thanks to Sprinkles and Sprouts for providing the recipe for this easy hollandaise sauce.
Featured image courtesy of: Alpha via Flickr