Saturday, October 2, 2010

Eggs Florentine with Blender Hollandaise

I was very nervous about trying this recipe, as hollandaise is notorious for being difficult to make. The meal actually came together in under 15 min.

For the Hollandaise:
2 sticks butter
3 egg yolks
juice from one lemon

For Breakfast serving 2 people:
2 english muffins
4 slices smoked bacon
1 bunch spinach
2 eggs

Throw your bacon in the pan while it's cold, and set it to warm up to medium heat. This makes sure that your bacon doesn't curl up and become difficult to work with. This is probably the longest step.

While your bacon is cooking, put 3 egg yolks in the blender, and melt your butter till it's nice and hot. I used the microwave, because I'm a purist like that.

When the bacon looks pretty done, shuffle it to one side of the pan. You have a choice here. You can poach your eggs (traditional), or for the sake of a fussy boyfriend, you can fry them. I chose to fry.

Crack your eggs in, let them fry nicely. I usually break the yolks. When they look done, I put my toasted english muffins on the plate, layer them with bacon, and put the egg on top. This empties my pan, and I can throw the spinach in to wilt for about 3 min. Make sure you use the bunch! It may look like too much, but you'd be surprised how much it wilts.

With my spinach in the pan, I start the blender on low to get the eggs moving. With my butter nice and hot, I very slowly pour a thin stream into the blender while it's still running. It's important to do this slowly! When the butter is all gone, I add the lemon juice.

Just before serving, spoon the sauce over the entire meal. You'll probably have extra, and it'll keep for a couple days in the fridge. Serve it with vegetables, mashed potatoes, it's even good over steak!


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