It’s Tasty Tuesday, and Carol is in the kitchen with Suzie Shank of the Missouri Egg Council.
Superb (and easiest) Hollandaise Sauce in the blender (full recipe, makes 1 2/3 cups)
¼ cup lemon juice
6 egg yolks
1 tsp. salt
Dash Cayenne pepper
1 cup melted butter
Fill blender with hot water to warm it up, then discard. Blend the first four ingredients, then s-l-o-w-l-y add the butter. You can tell when it is incorporated properly, the sauce will be thick. If not using immediately, pour into a container, cover tightly, refrigerate, it will be very ‘stiff’ after it cools. To use, warm up by setting its container into very warm water, stir often until the pourable state is reached. Cover and refrigerate any leftover sauce. This will keep until you use it all up. Very good poured over steamed asparagus, peas, even mashed potatoes.
Eggs Benedict: for each serving. . . .
1 English muffin, split, toasted
Canadian bacon, one slice per side of muffin
1 poached egg per side of muffin (2 per serving)
Hollandaise sauce poured over the top.
To poach an egg: Bring about 2″ of water to a simmer in a skillet or saucepan, break egg(s) into a saucer or cup and gently slip into the simmering water. Cook to desired doneness, could place a lid over pan to facilitate cooking, watch so as not to overcook; traditionally, yolk should be very soft, even runny.