Spring has definitely sprung, and so have our hens as we gather about five to six eggs per day, (that is only from approximately five hens). We have a total of nine hens and two roosters…for now.
So what to do with all these eggs? We give some away, of course, but this week, my aspiration derived from the last episode of Worst Cooks of America (yet another favorite cooking show) which featured a recipe on how to make eggs Benedict. I was beyond elated at this point as I, amongst the remaining contestants, fall prey to the innocence of never having attempted to making, let alone, ordering an eggs Benedict in a restaurant. It just never appealed to me…until that episode aired.
Honestly, the mere reminder that my older son often orders eggs Benedict (during those rare family gathering moments outside of the home takes place) was all the inspiration I needed. Perchance on his next visit, I hope to impress him with my less-than perfect, home cooked version…but definitely one made with love.
This recipe was adapted from Sarah Beth Levine.
- 3 egg yolks
- 1 tbsp water
- 1 tsp lemon juice
- 1 to 2 tbsp organic butter
- poach eggs
- egg muffins / or regular bread (toasted)
- salmon / or bacon / or sausage patty (optional)
Part I- Hollandaise Sauce
- In a large bowl, combine three egg yolks, water, and lemon juice.
- Wisk the combined ingredients until smooth.
- Meanwhile, melt the butter in a separate bowl, over a large pan of boiling water (or if you have one, in a double-boiler).
- Add-in the egg yolk mixture onto the melted butter and wisk again until you have a smooth, golden yellow texture. Remove from heat and set aside.
Part II- Poach Eggs
- In a separate pan, poach the eggs. Click here for an easy recipe from Alton Brown on how to poach eggs.
- Place the poach egg atop a toasted egg muffin (or similar). NOTE: You can add a slice of salmon, bacon or sausage patty prior to placing the poach egg atop the bread.
- Pour over a tablespoonful of the Hollandaise sauce over the poach egg.
- Garnish with chives.