A couple of weeks ago, I found an easy Blender Hollandaise sauce. It's not traditional, but boy was it easy and super yummy! With this sauce, I can make Hollandaise sauce everyday. Not that I would, very high in cholestrol, but I could. :)
I made Eggs Benedict this morning and it was fantastic. The Blender Hollandaise sauce is definitely yummy and it was much easier to assemble breakfast this morning. I didn't use ham, since I didn't have any. So, I replaced it with some Portobello mushrooms and spinach, to make a vegetarian version. Yum!! :)
4 Portobello mushrooms
1 cup spinach
1 tsp white vinegar
4 slices bread (I used Udi's Gluten-Free Sandwich Bread)
Easy Hollandaise Sauce (recipe below)
- Preheat oven to 400F. Lightly grease baking sheet.
- Place mushrooms on baking sheet and bake for 10-15 minutes, until mushroom start to release juices. Turn off oven, and keep mushrooms in oven until ready to assemble.
- While mushrooms are roasting, heat sauté pan over medium-high heat, add spinach and 1 tbsp of water. Allow spinach to wilt and remove from heat. Keep warm.
- In a medium saucepan, fill 2/3 of pan with water and vinegar. Heat pan over high heat, until water has almost boiled. Reduce heat to medium. Crack egg into a small ramekin, and then slowly pour egg into water. Place all four eggs into water and allow to cook for 3-4 minutes. Remove from water using spotted spoon and place on paper lined plate. (Here's a great video to help with poaching of your eggs.)
- While eggs are cooking, toast your bread.
- To assemble: Place two slices of toast on plate, top with one mushroom on each slice of toast, then spinach and one egg per toast. Pour about 1 tbsp of Hollandaise over Eggs Benedict. Serve immediately.
Easy Hollandaise Sauce
2 egg yolks
1/8 tsp Dijon Mustard
½ tbsp lemon juice
1 dash hot pepper sauce
¼ cup unsalted butter
- Place egg yolk, mustard, lemon juice and hot pepper in a bowl and beat with electric mixer for 5 seconds.
- Place butter in a microwave safe bowl and melt. Set mixer on high and pour hot butter into egg yolk. The sauce should thicken immediately. If not, add ½ tsp cornstarch and continue to mix until incorporated. Keep sauce warm, but placing bowl in a hot water bath.
Happy Cooking!! :)