If you are one of those avid cafe hoppers over brunch, why not create one for yourself and loved ones at the comfort of home.
Being one, I love the idea of brunching from a cafe to another on a chilled mid-morning, during weekends that is.
However, I do find the brunch menu could be overpriced unless the eggs offered are organic…
And seeing crowds on the weekend are quite deterring.
Anyhow, if you wanna indulge yourselves in the all-time favourite brunch hot item – eggs Benedict, and to impress …
Try out this Blender Recipe, instead of whisking painstakingly non-stop using a water bath. It’s worth it!!!
Hollandaise Sauce (Sauce is good for a few servings)
- 220 g of butter, melted on a sauce pan on low heat, leave behind the milk solids
- 3 egg yolks
- some cayenne pepper to taste (optional)
- 1 lemon, juice only
- Hollandaise sauce (tbsp to each toast and poached eggs)
- Poached eggs
- English muffins, sliced baguetted (toasted), sliced sourdough or brioche – any type of slice of your choice really
- Smoked salmon, bacons, even sausages – up to you
- Toss in the yolks into the blender, lid on, turn on the lowest speed and let it run for a few seconds until yolks well combined.
- Leaving the blender on still, pour in the melted butter (liquid portion only) in a thin steady stream from the top small opening of the lid
- The mixture will start to get creamier
- Finally, add in all of the lemon juice from the same opening of the lid
- The mixture will be emulsified, seen more voluminous and creamy.
- Off the blender, see if the sauce is to your liking, if it’s still too thick, just add in more lemon juice and blender for another few seconds.
Try to have the blending done as soon as possible to avoid air bubbles.
Let the mixture rest for a while so the bubbles will disappear and the mixture could be silky smooth upon serving.
Enjoy your brunch!
The leftover Hollandaise sauce can be kept in the freezer or fridge (up to a week). Warm it out on a double boiler before serving.