To start off the year with a breakfast both me and Marianne enjoy, I tried my luck at making eggs benedict. And guess what, it actually turned out ok!
Now, poaching eggs is a tricky business, so I was a bit afraid of trying… but this cling film trick works pretty well! In a nutshell, you put the egg in cling film, tie/close it and put it in boiling water for 3 minutes. Full explanation and comparison of different methods here: http://www.b3ta.com/features/howtopoachanegg/
That takes care of the most difficult part. The 2nd troublesome area is the hollandaise sauce. Here’s the recipe I used:
Recipe: Hollandaise sauce
Ingredients
- 2 egg yolks 80 ml margarin pinch of salt some pepper/cayenne pepper 1 teaspoon lemon juice
Instructions
- Melt margarin in a pan (it’s done when it starts bubbling, don’t let it burn!)
- Blend/Whisk together the egg yolks, lemon juice and spices
- Combine the melted margarin with the eggs while stirring very well (if you’re not careful the eggs will cook, make sure to stir well)
Cooking time (duration): 3
Number of servings (yield): 2
Recipe by on.
