I made this for 6. Really good process for getting everyone served together. I did not make ahead but will next time. You just keep the cooked eggs in the melted ice water in the frig for a day or two, put them in warm to hot water for about 45 seconds and place the Canadian bacon.
This is even an easier method for toasting the muffins and heating the bacon. Straining the eggs is a real bonus on serving presentation and they don't cook as long either. For ease, the eggs should be broken, strained, and kept separate otherwise the whites all want to mix together. Huntington Beach, CA. Ingredients 12 servings Eggs. Pinch of cayenne pepper.
English muffins, split. Kosher salt, freshly ground pepper. Cayenne pepper for serving. Preparation Eggs Step 1 Fill a large pot three-quarters full with water and bring to a bare simmer. Step 2 Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Step 3 Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot.
Step 4 Skim off and discard any foam or bits of egg white in pot. Step 5 Do Ahead: Eggs can be poached 1 day ahead. Store in ice bath in fridge. Hollandaise Sauce Step 6 Heat butter in a medium saucepan over low until melted.
Step 7 Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender this will prevent the sauce from separating. Step 8 Do Ahead: Hollandaise can be made 1 hour ahead. Step 10 Divide ham among muffins. Step 11 To reheat eggs, bring a large pot of water to a bare simmer. Step 12 Place 1 poached egg atop ham.
Leave a Review Tell us what you think. Prep Time 5 mins. Servings 8. Course Sauce. Cuisine American. Author Robyn Stone Add a Pinch. Print the recipe Leave a Review. This recipe for easy blender hollandaise sauce is a quick and simple version of the classic hollandaise sauce recipe.
Ingredients 1x 2x 3x. Instructions Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.
As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about seconds. I love that I can halve it since I live alone and it still works well. The only change I had to make is to continue cooking and whisking the sauce at 15 second intervals until it's thickened.
I suspect total cooking time depends on the temperature of the butter and egg. If you let it go too long without whisking it will separate and the easiest way to fix that is just let it sit for 5 minutes or more until it smoothes out again.
This recipe is good as written, but I've modified it a bit to suit me more. Now I use double the lemon juice and a pinch of red pepper flakes instead of cayenne. Then I add a dash of white wine vinegar per serving. I've found this recipe to be fool proof, quick and easy. Just keep a lemon in the refrigerator and you're always good to go. The family members I've made this for like it, too.
I mostly serve it on asparagus or fish cakes. NB - Use butter, not any kind of margarine, and a real egg yolk. I warm the egg in hot water so the yolk isn't cold.
Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Easy blender Hollandaise sauce. Prep Time: 5 minutes. Total Time: 5 minutes.
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