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. If it gets too thick, add a splash of water. Season with a squeeze of lemon juice and a little cayenne pepper.
Keep warm until needed. To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. It is essential that the butter be hot in order for the Hollandaise to thicken.
Cover the blender and blend egg, lemon juice mixture without butter at top speed for 20 seconds. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter. Turn blender to low speed and remove the cover insert. Continue to blend at low while you pour the in the melted, hot butter in a slow, steady stream. The blender should run the entire time, and you should be careful to pour in the butter slowly.
Cover insert then blend on high speed until thickened. The friction of the blades at high speed will cause the sauce to thicken. Once the Blender Hollandaise Sauce is thickened, taste and add additional lemon juice, cayenne, salt and pepper to taste if desired.
If you want the Blender Hollandaise Sauce thicker, continue to blend on highest speed until thickened. If you want a thinner consistency, add a little warm water and pulse to combine. You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method where they are cooked over a double broiler.
Pasteurized eggs are just a little more expensive but pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw. Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
Hollandaise Sauce should be refrigerated within 2 hours of cooking then can be reheated per instructions below. This Blender Hollandaise Sauce is best prepared right before serving and should take less than 5 minutes to make. If you need to make it a little in advance, then keep the sauce warm until serving by placing the blender container in a pot of hot water. You can keep in hot water for about one hour then replace the hot water. Instructions for reheating below.
Yes, Hollandaise Sauce can be made one day in advance and reheated — just carefully! We need to babysit the Blender Hollandaise Sauce while its reheating or it will cook the egg yolks. Your Email Address. Send Email. Robyn Stone 4. 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.
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