Eggs benedict served with poached eggs and Canadian bacon…
I have had a deep, pure love for hollandaise sauce for a very, very long time. This rich and buttery condiment, with its hint of tangy goodness, is quite possibly my all time favorite sauce. (Okay, maybe it’s in my top three favorites. There are too many good ones!) Justin and I have attempted to make hollandaise several times but it has never tasted quite as good as restaurant quality. After trying maybe three or four times, we sort of gave up.
And then…I saw a photograph posted by my favorite blogger friend Chloe, of a delicious and delectable plate of eggs benedict (see photo at far bottom). Now Chloe knows good food and she takes incredible pictures and this shot in particular made me want eggs benedict ASAP. So, Justin and I decided to try our favorite sauce one more time. And this time, we chose the most simple method we could find (we kept failing at the stove top, double boiler method) and it turned out DELICIOUS! We had our eggs benedict over some homemade sage biscuits (incredibly easy recipe) and it was all amazing. Like no exaggeration here…AMAZING. A-MAZING. Hands down my all-time favorite breakfast.
Both recipes for the sage biscuits and hollandaise sauce are below. The sage biscuits recipe is directly from the unbelievably cool Kasey and Matthew at TurntableKitchen.com. Their amazing site features recipes with a focus on local, fresh ingredients, hand-selected ‘Musical Pairings,’ album reviews, and musings on their city livin’ and country hoppin’ adventures. Check ’em out! The hollandaise recipe is a blend of two recipes, one from Martha Stewart and one from Kevin at ClosetCooking.com.
…topped with chives…
…served on Homemade Sage Biscuits…
Homemade Sage Biscuits
Yield 5-6 biscuits
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 6 tablespoons plain yogurt (I love using Chobani's Plain Greek Yogurt)
- 1 egg, lightly beaten, for brushing
Instructions
- Preheat your oven to 450F.
- In a medium bowl, whisk together the flours, sage, baking powder, sugar, baking soda, and salt. Use a pastry blender to cut in the butter {or use your fingers like my husband does} until the mixture has the texture of coarse meal.
- Add the yogurt and stir until the mixture forms into a dough. Transfer the dough to a lightly floured surface and knead it gently a few times (don’t overwork the dough — you’ll end up with heavy, dense biscuits).
- If needed, add more flour to your work surface, and then flatten the ball of dough until it is about 3/4 – 1 inch thick. Use a biscuit cutter (or the open side of a glass) to cut out the biscuits. (Flour the edges of your biscuit cutter so the dough doesn’t stick.)
- Combine the scraps and repeat the process of flattening the dough and cutting out the remaining rounds.
- Transfer the rounds to a lined baking sheet and brush the tops of the biscuits with the whisked egg. Bake for about 12-15 minutes (until the tops are golden and the biscuits are cooked through).
- Allow the biscuits to cool slightly before slicing or eating.
…smothered in Easy Homemade Hollandaise Sauce!
Easy Hollandaise Sauce
Yield 1/2 cup
Ingredients
- 1/2 cup butter, melted and hot
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- pinch cayenne pepper
Instructions
Blender / Food Processor Method
- Pour the egg yolks, lemon juice, cayenne pepper, and salt into a food processor and blend everything for 20 to 30 seconds.
- Slowly drizzle the butter into the processor until all of the butter is incorporated. Keep blending until the hollandaise sauce is thick and creamy.
Hand Whisk Method (My husband makes the sauce this way and it’s delicious and amazing!)
- Pour the egg yolks, lemon juice, cayenne pepper, and salt into a medium sized bowl and whisk everything together for 1 to 2 full minutes (whisk as fast as your arm allows).
- Slowly drizzle the butter into the bowl in batches. Pour butter, then whisk for a bit. Pour more butter, then whisk for a bit. Keep repeating until the butter is gone. Continue to whisk the mixture until it becomes thick, creamy, and frothy (approximately 3 to 4 minutes).
Chloe’s Eggs Benedict
Check out Chloe’s fantastic blog, AndChloe.com. The photo above was taken at one of her favorite eateries, Miami Acme Bakery & Coffee.