![]() ![]() I love blender hollandaise, though I've never used this particular recipe. I never heard of black pepper in Hollandaise. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. If the sauce gets too thick, whisk in a few drops of warm water before serving.I followed recipe, tried twice, each time not only seperated but curdled. Cover and place in a warm spot until ready to use for the eggs benedict. ![]() Remove from heat, whisk in cayenne and salt. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. 1/2 cup unsalted butter, melted (1 stick).1 tablespoon freshly squeezed lemon juice.Also, use the freshest eggs possible for the best results. I know the convenience is tempting, but this is one situation when you really need to bust out the fresh lemon. Don’t use lemon juice from a bottle or one of those squeezy plastic lemons. Here is the Hollandaise sauce recipe I use when making Eggs Benedict at home I’ve found it to be a reliable one. If you have a favorite variation on Eggs Benedict, either something you’ve experienced out at a restaurant, or something you make at home, please share! “Compound Potatoes,” a lively, spiced blend of yellow, purple, and sweet potatoes sauteed with red and green bell pepper and onion rounded out the meal. The Compound’s Benedict was served on the traditional English muffin with traditional Hollandaise sauce (also very well done), but instead of Canadian bacon, the eggs were nestled on a bed of shredded pork in adobo sauce. If the eggs in a Benedict aren’t cooked right, then no amount of accessorizing is going to save the dish. Again, perfectly poached eggs - the whites cooked through but tender, the yolk still soft. While I was confused by the total lack of chorizo in the actual dish, this Benedict still thrilled my taste buds. Nostalgic for my breakfasts at the lost La Cubanita, I ordered the Chorizo Eggs Benedict. Guacamole & homemade tortilla chips at The Compound, Phoenix, AZ While I veered toward breakfast, she stuck with lunch, ordering the steak fajitas. My sister and I shared an appetizer of freshly mashed guacamole and hot-from-the-fryer homemade tortilla chips. We sat on the gorgeous, shady patio, surrounded by bougainvillea. It’s the sort of venue I would expect to find more at home in Austin than amidst Phoenix’s cultureless strip malls. A chipotle-laced Hollandaise topped off this breakfast perfection.īack in Phoenix for a day or two after the trip to Sedona, my sister and I indulged in a late brunch at The Compound, a quirky, stylish music venue/restaurant. Their Benedict reliably sported perfectly poached eggs with chorizo sausage in lieu of Canadian bacon, and soft, flavorful, cotija corn cakes in lieu of English muffins. Sadly, La Cubanita closed its doors in January of this year, another victim of the economic crisis. One of the best Eggs Benedict I have ever had was at La Cubanita, in Dallas’s Uptown district. (And yes, I love Eggs Florentine, too, but we’re talking about meat right now.) I also like to pretend that Eggs Benedict was named after Benedict Arnold, although, in fact, the reality is a lot more boring: the dish was named for some NY financier whose surname was Benedict. In particular, I love creative variations on the Eggs Benedict theme. When it comes to brunch, I have a bit of an obsession with Eggs Benedict. Chorizo Eggs Benedict from The Compound, Phoenix, AZ
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