I can't think of anything better on a foggy Sunday morning than coffee in bed with my Big Guy and two little fur balls followed by a late breakfast of rich and decadent eggs benny.
We had gravlax left over from the other day and while I don't recommend keeping this particular salt and sugar cured fish on hand for very long, a couple of days in a very cold refrigerator meant it was perfectly fine loosely piled on a couple of toasted English muffins and topped with poached eggs. Just so you know, I poached the eggs in acidulated water which is just a fancy way of telling you I added a couple tablespoons of white vinegar to the salted water before adding the eggs. I also swirled the water with a spoon to get it moving in a circle which means the whites of the eggs stick to the yolks and poach beautifully.
While I was showing off doing that, Big Guy whipped up quick blender hollandaise and made us each an absolutely perfectly spiced Bloody Mary. In less than 15 minutes, breakfast was on the table. Talk about a great combination - oh yah I agree, the two cooks are too but I really meant the menu.
Creamy buttery dill flavored dry cured salmon on crunchy sourdough muffins, topped with perfectly runny poached eggs and a streaming pool of rich lemony buttery slightly piquant hollandaise sauce paired with the absolute best of morning brunch drinks..ah, bliss! Don't you love Sundays?
Here's your permission to wave goodbye to your whisk and double boiler and/or kick that packaged dry hollandaise mix to the curb because here's Big Guy's recipe for a perfect absolutely no fail sauce. Incidentally if you want a thicker hollandaise, just leave out the water and add an additional egg yolk along with another quarter cup of hot melted butter; however, we kinda' like a more pourable sauce. Just sayin'.
Quick Blender Hollandaise (from JBug's Kitchen Antics adapted from Chatelaine Cookbook)
2 egg yolks
1 Tablespoon warm water
2 Tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/8 teaspoon cayenne pepper
1 teaspoon Dijon mustard (optional)
1 stick butter (1/2 cup)
Combine egg yolks, water, lemon juice, salt, cayenne and mustard in a blender or narrow container and use an immersion blender. Melt butter in microwave until it is no longer solid and forms a nice foam on top. With blender running slowly drizzle in butter. Whirl just to blend completely (about 10 seconds). Serve immediately or keep warm in a thermos. Makes 1 cup
A year ago - Pork, Chorizo and Green Chile Burgers
Two year's ago - Roast Chicken with Apples and Rosemary
Three year's ago - Nasi Goreng