Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching.

Hollandaise Sauce:

2 egg yokes, in a small bowl

1/2 cup butter, just melted in microwave

1 Tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp salt

~1 Tbsp lukewarm water

2 English muffins

2 remaining egg whites

3 eggs

1 Tbsp cream

dash dried dill

Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low.

In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler.

Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the sauce separates into small globules of butter, add about a tablespoon of the lukewarm water, and continue whisking. This typically does the trick to produce a smooth velvety sauce.

Remove double boiler from heat and whisk sauce from time to time until ready to use. You should have about a cup and a half sauce.

Start toasting the muffins.

Whisk together the egg whites, eggs, cream and dill in a small bowl. Melt a pad of butter in a medium non-stick skillet over medium heat. When the butter gets hot but not yet brown, pour the egg mixture into the pan. Cook, stirring often to scramble the eggs.

Butter the toasted muffins. Distribute the eggs over four muffin halves. Spoon some sauce over eggs. Season with salt and pepper to taste. Serve with remaining sauce on the side.

Serves 2.

Cook's note: The original Eggs Benedict from Delmonico's restaurant in the 1860's has a slice of Canadian bacon under the eggs - It's delicious and you can add. I just didn't have any on hand!

Comments

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