Brunchie - Eggs Benedict

05 June 2018

I'll get around to posting about our first Easter with Kate.. someday... but in the meantime, I wanted to share this recipe. Which you'll also read.. someday.. that we ate for brunch on Easter. 

We really love eggs benedict. We cook it far more often than I should ever admit. We've even cooked it for both of our families. Which is quite the undertaking. SO. MUCH. goes in to cooking this dish! We seriously make the biggest mess ever in the kitchen. 

And we don't just make the eggs benedict, we've got a whole spread that goes with it. You've got to cook the bacon, sometimes Canadian bacon, toast the English muffins, poach the eggs, cut and roast the potatoes, wash and cut the fruit, and make the hollendaise. Up until recently, I did all steps while Brian was making the hollendaise. It's so stressful, ya'll. 

But that's why I'm posting. And because this is so good, I'm sure you will want to make it ASAP. Brian switched up his recipe and found this awesome one (below) that you make in the blender and it frees up all his time and he can help me!! YAY! AND it's by Julia Child.. so you know it's good. 

3 large egg yolks
1/4 tsp salt
Pinch pepper (I use a small pinch of cayenne)
1-2 tbsp fresh lemon juice (I use closer to 2 tbsp)
1/2 cup unsalted butter

1. This sauce should be prepared immediately before serving-- it will only take you about 3
minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar.
You can beat in more lemon juice to taste when your sauce is done, and then you will
know which proportion you prefer for next time.

2. Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and

3. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds.
Uncover, still blending at top speed, and immediately start pouring the hot melted butter
in a thin stream of droplets. (You may need to protect yourself with a towel during this

4. By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the
milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings
and lemon juice to taste.

5. If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water.
Use the sauce within a few minutes of blending; it will solidify if not used quickly.

And we've finally perfected the roasted potatoes. Ya'll.. they are good. So good. We cook them on 450 convection roast for as long as it takes to get crispy. They are always the first thing we start. I usually toss them with some EVOO and this little packet from the store called, "roasted potato." But if I don't have any of that, I use EVOO, salt, pepper, italian seasoning and garlic powder. 

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