Eliminating the Canadian Bacon, no butter on English muffins, no added butter to poached eggs, replacing extra large eggs with the dainty small egg,adding salad and fruit as sides, and absolutely not scrimping on the Hollandaise, is an example of controlled, but delicious indulgence. The star of eggs Benedict is the Hollandaise. Don't scrimp on the star, and for gods sake don't substitute with fake ingredients...please ;)
Save the egg whites for penance breakfast scramble the following morning, or freeze in a ziplock for up to 4mos.
There is no reason to be intimidated by Hollandaise, it is a simple emulsion of egg yolks, butter (traditionally clarified), lemon juice or vinegar and a flavor agent such as herbs . It can be made over a campfire, all it requires is your complete attention......but only for a few minutes.....commit to that, and it will be great! This a an excellent meditation, and practice of mindfulness...become one with your art
This is a Master recipe that can be practiced and fine tuned very inexpensively, and becomes Bernaise by replacing wine vinegar for the lemon and the addition of Tarragon, or Zabaglione by replacing lemon juice with Marsala or Proseco and adding sugar.....or Lemon Curd by adding sugar and increasing the lemon, and many more
below is an eggceptionaly easy version of how to make a Hollandaise
Play it safe, skip the salmonela, and use
Safe Eggs, Pasturized eggs from Davidson's
Eggs may also be home pasturized, Danilo Alfaro's How To
