is what this is going to be at our house. i woke up this morning with the urge to make something new for breakfast. the fella’s favorite breakfast food is eggs benedict, which i recently discovered i like. i always thought i didn’t like hollandaise, but it turns out it is another on the list of foods i tried when i was young and very picky that i now love! butter and egg yolk? what’s not to love?!
so, i googled a recipe and found this one with a blender hollandaise. i read in the comments that the sauce works better if you clarify the butter, so i did and then i used the milk solids to butter the english muffings. i hate letting things like that go to waste! now i need to figure out what i’ll use the egg whites for.
i had also read lots of people saying they’ve never been able to master poaching eggs, or making hollandaise sauce, so i had prepared myself for my first attempt to be less than stellar.
um…AMAZING. poaching the eggs was no problem, and the sauce turned out PERFECTLY, with the exception of maybe coming out a TINY bit too salty. the texture was absolutely divine! this is definitely going to become a regular fixture on our weekend breakfast menu!