Mr. Seasoned Traveler Eggs Benedict with Quick Hollandaise Sauce

May 11, 2014 by Laura Haugen 36 Comments

I hope everyone’s having a great weekend and, to all celebrating, a Happy Mother’s Day! Today I get to share a recipe courtesy of my husband, who pulled together these wonderfully decadent Eggs Benedict dishes. Though it was a team effort, he took charge of the most challenging part, the poached eggs! I whipped up my shortcut version of hollandaise with an immersion blender — I’m telling you, it’s foolproof and so fast. We toasted some dark whole-grain bread that was the perfect base for these layers of oozing sauce and egg and a sprinkling of fresh chervil. It’s our simplified version of the classic. Enjoy!

Eggs Benedict with Quick Hollandaise Sauce

• Servings: 2
• Time: 20 mins
• Difficulty: moderate
• Print

Hollandaise sauce method & recipe adapted from J Kenji Lopez-Alt’s “Foolproof 2-Minute Hollandaise” recipe on Serious Eats. We used this tutorial for poached eggs by Elise Bauer on Simply Recipes.

Poached Eggs:

• 2 eggs at room temperature (freshest possible)
• enough water to reach 1 and 1/2 to 2-inch depth in pot
• pinch of sea salt
• splash of rice vinegar (or other vinegar)

Hollandaise Sauce:

• 1 stick (112 g.) unsalted butter
• 1 egg yolk (freshest possible)
• 1 tsp. water (room temp)
• 3 tsp. freshly squeezed lemon juice (less than 1 whole lemon)
• pinch of salt
• more salt & freshly ground black pepper to taste

Assembly:

• 2 pieces dark whole-grain bread, toasted & buttered
• 4 slices ham
• large bunch of fresh chervil, finely chopped (or substitute: finely chopped chives, tarragon, or parsley)

Directions:

1. Prep the main ingredients: Set the bread slices in the toaster (but don’t toast yet), wash and juice a lemon and measure out 2 teaspoons of juice into a small container, prepare the slices of ham on a plate, and wash and chop the chervil (or other herb). Crack an egg into a bowl or ramekin, careful not to break the yolk, and set it near the stove. Get a medium-sized pot of water, with the water reaching 1 and 1/2 to 2-inches deep, and with a sprinkling of sea salt, heated over low to medium heat.
2. Meanwhile, make the hollandaise: Melt the butter in a small pot, swirling and letting it foam but not burn. When completely melted and foam subsides, turn heat off and use a spoon to scoop up any solids that accumulated on the surface or sides and discard. Transfer the hot butter to a liquid measuring cup for easy pouring.
3. In a tall sturdy cup that just fits your immersion blender (I used the one that came with my immersion blender), combine the egg yolk, water, 2 tsp. of the lemon, and a pinch of salt. Blend with the immersion blender (using the whipping/pureeing attachment) for a few seconds, then add a tiny bit of the hot butter and continue to blend until emulsified. In the tiniest stream possible, drizzle the hot butter in, while continuing to blend and emulsify. Note: Make sure to keep the blender just below the surface of the liquid so it does not spray hot butter out, and keep the cup tilted away from you (and anyone else) just in case it splatters. Taste the sauce and add more salt, freshly cracked black pepper, and more lemon to taste (I like mine lemony and use the whole 3 tsps.).
4. When the pot of water is just starting to get bubbles on the bottom (but not boiling yet), add a teaspoon or two of vinegar and maintain the heat at this temperature. Gently tip the egg from the bowl into the water and let cook, undisturbed, at this temperature (not quite boiling) for 4 to 5 minutes, or until whites are completely set (yolk will still be oozy). Gently scoop out with a skimmer or large spoon. Repeat with the second egg.
5. Toast the bread, butter it, and top with ham slices, then the egg, the sauce and a sprinkling of fresh herbs. Grind some fresh black pepper over the top if desired.