Hello Friday...it's time for another installment of Free Recipe Friday.
What on earth will be revealed this week???
Oh let's see....ummm, Eggs Benedict anyone??? (with a twist, of course!)
Don't worry about the old fashioned, fancy name....
there's a reason this recipe has never been forgotten!
This Free Recipe Friday installment will consist of
not only one, but two, yes two free recipes....
first, we will learn how to make hollandaise sauce and
THEN how to poach an egg (without any fancy pans)!
I will start off by saying I have never EVER made hollandaise sauce before
nor have I poached an egg in this fashion...SO, no excuses people!!!
Secondly, I will state for the record that after this meal,
I can STILL say that I have never made hollandaise sauce
or poached an egg in this fashion.
How can she do this you say???
Well, you see, we happen to have a resident Sous Chef around here.
And she cooked this whole meal! Kids are great aren't they?!???
If you ever get flustered because all your kids want to watch on tv
is the Food Network, DON'T!!!! It will pay off! ;)
Thank you Shelby!
What an amazing treat!!! Especially because life here is so crazy.
But your life doesn't have to be crazy
just to enjoy this recipe!
It makes a great breakfast, lunch, dinner or meal on the fly!
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
WHAT TO DO...
Vigorously whisk the egg yolks and lemon juice together
in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a large saucepan (or stockpot, as we did here)
containing barely simmering water (or use a double boiler)
the water should not touch the bottom of the bowl.
Continue to whisk rapidly and continuously!
Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk
until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict.
If the sauce gets too thick, whisk in a few drops of warm water before serving.