hollandaise sauce

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My husband knows – there are two things I will ALWAYS order if found on a menu – scallops and eggs benedict. Eggs benedict is by far my most favorite breakfast dish. Runny eggs, salty meat, a delicious english muffin, and that hollandaise sauce. It’s creamy, silky, and smooth. It’s so simple!

4 tbsp butter
4 egg yolks
2 tbsp fresh lemon juice
salt and pepper to taste

Melt the butter in a sauce pan, or in the microwave.

In a separate bowl, whisk the egg yolks together. Stir in the lemon juice and salt and pepper.

Add in a tablespoon of butter and stir well. Continue adding in the butter slowly as to not curdle the eggs.

Once the butter is stirred in, transfer the mixture back to the sauce pan and stir constantly on low heat for 30-40 seconds. Remove from heat and serve.

Try it on my Turkey Benedict – HERE!

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