Eggs Benedict

 

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

 Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. 

 

 *This is Tyler Florence's recipe that I just cut in half when made my Eggs Benedict.  Absolutely love this Hollandaise Sauce.  Simple to make, just follow directions.

After the holidays we all love to make a sandwich the next day, but if you are looking for something else, try making the Benedict.  All you need is to poach some eggs, warm up your left over meat (ham, turkey pot roast), and toast some bread.