Ever since I first put Eggs Benedict on the breakfast menu it’s proved to be one of our most popular breakfast choices. Guests love it and I love it too, it’s such a quick dish to prepare and it’s versatile.
You can switch the bacon for smoked salmon (Eggs Royale) or use wilted spinach (Eggs Florentine.) You can even add back pudding to make Eggs Hebridean. That’s the pesky-tarians & the vegetarians sorted, just need to come up with a vegan twist.
Hollandaise may seem difficult faffing with bain-maries & split sauces but this blender recipe is fool proof and ready in 3 minutes. I’d love to claim it as my own but I think the blessed Saint Delia of Norwich might have been who I swiped it from.
Separate 4 eggs, putting the yolks into the blender jug, don’t chuck the whites
Add 2 tbsp lemon juice & 2 tbsp water
Add 2 tsp Dijon mustard & whizz to mix
Melt 250g salted butter to bubbling
Turn the blender on & slowly pour the hot butter into the yolk mix
Voila perfect hassle free hollandaise.
In the next post I’ve a great morning muffin recipe to use up all those egg whites.