NaBloPoMo in November, I was a little worried about finding something to write about every day for a month. I decided to do the Dark Days Challenge and Meatless Mondays in part to ensure that I would have something to write. The Dark Days Challenge has an end – sometime in March – and, much to B’s relief, I’ve decided to end Meatless Mondays. Trying to balance DH’s request for lower carbs – which rules out pizza, potato, and pasta – with B’s less than completely adventurous palate has really become somewhat of a chore. So this Monday, I decided somewhat spur of the moment to drop Meatless Mondays in favor of having breakfast for dinner one night a week. My idea is to let the boys take turns picking the menu and then have them help cook. We made our first breakfast for dinner meal. DH and I decided on Eggs Benedict and roasted asparagus. He cooked. We’ll start the kid part next week.
We often go out for breakfast when we are down at the lake, and both boys have tried and been impressed with the Eggs Benedict I’ve ordered. I have never poached an egg nor made Hollandaise and would have loved to try, but somehow wound up spending my time on some administrative tasks for a regatta DH and I are chairing while he cooked. At some point in the distant past, he has made both poached eggs and Hollandaise but brushed up on the recipes and techniques by consulting Julia. I jumped in at the end to help with the eggs and the plating. For brunch or dinner, roasted asparagus makes a perfect side with Eggs Benedict.
The Hollandaise was the star. Julia’s recipe calls for three eggs to make ¾ of a cup of sauce. DH was concerned that might not be enough. She explains in the cookbook that while you can add two sticks of butter to three egg yolks if you are whipping by hand, if you are using the blender you can only incorporate one stick of butter to three egg yolks before the sauce gets too thick. DH’s solution was to start with four, rather than three, egg yolks and then whip in another half-stick of butter by hand after removing the sauce from the blender.
For the Hollandaise Sauce:
- 4 egg yolks
- ¼ teaspoon kosher salt
- Pinch white pepper
- 2 tablespoons lemon juice
- 12 tablespoons butter, cut into small pieces (divided)
For the Eggs Benedict:
- 4 teaspoons white vinegar (divided)
- 8 eggs
- 8 slices canadian bacon
- 4 english muffins
- In a blender, combine the egg yolks, salt, pepper and lemon juice. Set aside. In a small saucepan over medium-high, heat the 8 tablespoons of butter until foaming.
- Blend the egg yolk mixture at top speed for a couple of seconds. Then, with the blender running, remove the cover and pour in the hot butter in a thin stream. When about two-thirds of the butter has been added, the sauce should be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan.
- Heat the remaining 4 tablespoons of butter. Pour the sauce into a bowl, add the rest of the butter in a thin stream, whipping until incorporated. Taste and adjust seasonings.
- Set the blender carafe in tepid, but not warm, water until you are ready to serve.
- Set 2 large pots, 2/3s full of water, over high heat and bring to a boil. Add 2 teaspoons of the vinegar to each pot, return to a boil, then turn down the heat so that the water is at a low simmer.
- Poach the eggs by cracking one into a bowl, then gently slipping the egg into the barely simmering water of one pot. As the egg solidifies, crack three more eggs and slip them, one at a time into the water. Turn off the heat and cover the pot for 4 minutes.
- Repeat with the other four eggs and second pot of water.
- Set a non-stick skillet over medium-low heat and gently warm the canadian bacon.
- Slice and toast the english muffins. Put two english muffins open face on each plate.
- Assemble the Eggs Bendict by placing a slice of canadian bacon and a poached egg on each english muffin slice. Spoon Hollandaise Sauce over the top and serve.