I mentioned last week that I adore the tv show MasterChef and I was going to make one thing from the show every week. This past week the contestants had to make the perfect eggs Benedict. I have never eaten eggs Benedict (Im a eggs ranchero kind of girl), let alone made it, so I was excited to try my hand at this notoriously fussy breakfast dish. There are two fairly difficult components to eggs Benedict- the poached eggs and making hollandaise sauce. I have never tried my hand at either, so I was curious to see what all the fuss was about.
I started by making the poached eggs. I cracked four eggs into four separate dishes because I made them one at a time. Unfortunately I couldn’t get any pictures of the eggs going into the water but I used The Pioneer Woman’s recipe and she got some great shots. I added a splash of vinegar and some salt to the water because I read that it is better, and my eggs came out perfectly!
Making the poached eggs was much easier than I was thinking they would be. Not sure why I have been afraid of trying it all these years.
Then I went on to make the hollandaise sauce, also using the same recipe.
I started by getting everything ready that needed to go into the blender. I squeezed the juice out of a lemon,
separated three egg yolks from the egg whites, and opened my jar of cayenne pepper. I was ready. I zapped two sticks of butter in the microwave until they were piping hot and melted and then began the process of making the blender sauce. I placed the egg yolks at the bottom of the blender and turned it on to high. Then I slowly added the butter in a thin stream with the blender running the entire time. I was expecting the mixture to thicken up and it never did! I figured the butter wasn’t hot enough so I made a second batch. That didn’t thicken up either. At this point I had wasted four sticks of butter and six eggs, so I went ahead and added the cayenne and lemon juice.
You can see how thin my mixture turned out. I googled to find out why my sauce didn’t thicken and it turns out I poured the butter in too quickly! I thought I was going dreadfully slow, but I guess not. Next time I am going to try making the sauce the way they show you how to do it on Good Eats.
Even though my hollandaise sauce didn’t thicken, it still tasted pretty good! I toasted up an English muffin, fried up some fake bacon, decided to go the nontraditional route of adding sliced avocado, and last I included the poached eggs and sauce. Even with the sauce failure the whole thing was pretty darn good! I haven’t given up on ever making hollandaise sauce. I might even try it again this weekend! But next time I am not going to use a blender and I will make sure to add my butter in slowly!