Margot goes nuts for Eggs Benedict. I have never seen her pass on ordering it when it shows up on a restaurant menu. Me, I had never had it before today. I’ve never been a huge fan of cooked eggs with yolks intact so I could pass this over without thinking about it.
Hollandaise sauce can be tricky to make primarily because you must be careful not to scramble the eggs during the cooking. Similar to the lemon curd I made recently and the many applications of melted chocolate, the use of a double boiler (or similar apparatus) is required. The recipe I used for the Hollandaise came from Tyler Florence and The Food Network.
I didn’t find the process to make the sauce too much of a challenge and Margot confirmed that it tasted correct and had the desired texture. I’ll say I got lucky the first time out!
The poached eggs were pulled off using a cheat, a microwave egg poacher. Margot bought the little contraption to for her to make poached eggs without any hassle. It worked well and I hope nobody will think less of me for not doing to work to poach the eggs.
The Hollandaise sauce definitely expressed the lemon flavor and acid, something Margot said she really likes. I can imagine the difference with the Canadian Bacon and Margot suggested it holds up against the sauce a bit better than the traditional bacon. I can’t say I am as enamorate of this dish as Margot, but I can see how it can be just the thing to make for a satisfying breakfast.
Cheers!
Jason
