I love Eggs Benedict. I love the natural, buttery yellow of the hollandaise sauce, the rich sunset-orange of the runny egg yolk, and the English muffin that’s there to soak up all the good stuff. My mom used to make us poached eggs growing up. In fact we had a special pan with four perfectly round little cups that would allow the eggs to hover over the simmering water. I didn’t realize there was any other way to make poached eggs until I got older and realized that real chefs just flat out crack the eggs into an open pot of water and somehow swirl them into a dizzy circle to keep the egg together instead of somehow making egg drop soup. That takes serious skill. I’ve tried to poach eggs that way before and, well, it’s tricky. I prefer to stick to my egg poaching pan.
Though my mom made poached eggs often (and later bought me my own poached egg pan!) she never (if maybe once?) made hollandaise sauce, for which I don’t blame her. First of all it’s extra work, which usually means extra dishes, and second of all it’s extra calories. Now my mom wasn’t exactly afraid of calories when we were growing up, but she was like any woman surrounded by the confusing information of changing diet fads. She made her share of spontaneous brownie batches on a Saturday night and extra Christmas cookies when we surely didn’t need them. But, Mom also tried to sneak whole wheat flour into recipes whenever she could, and she went through a phase where she wanted to add ground flaxseed to EVERYTHING. And she recently tricked her stepson into eating cauliflower because he thought it was mashed potatoes. Anyway, I’m guessing it was more the daunting task of making hollandaise sauce that kept her from making it, and not the calories. Also, who honestly makes their own hollandaise, especially if that person has three young kids?
Well, today I made my own hollandaise sauce and Eggs Benedict for a number of reasons. First of all, I love Eggs Benedict! And second of all, I’m pregnant! Yes, indeed, it’s hard to believe! Four months from today I am due to give birth to my own baby girl, who one day perhaps will be sharing her own stories about her crazy, but loving mother. Now when you’re pregnant, the common knowledge rules say you can’t eat all kinds of things – in particular raw or undercooked eggs, fish, and meat. I love the runny yolk of a good Eggs Benedict, but as a pregnant woman, I’m not supposed to eat runny eggs. So I decided to make the dish myself, as I’m always afraid to order it at a restaurant and ask them to cook the eggs until they’re hard.
And you know what? I did it! And it was delicious! And I’d do it all over again (maybe not after I have kids, or at least not until they’re older.) In fact making hollandaise sauce itself is not hard. The real challenge of the whole dish is the dance of all the different parts – poaching the eggs while you toast the muffins and continuously whisk the sauce and then assembling the whole thing before it gets cold and the sauce curdles. If you’re not bold enough, it’s okay. I totally understand. Maybe find a friend to help you. Or just don’t be afraid to screw it up. I’m rooting for you.
Homemade Hollandaise Sauce
adapted from Better Homes and Gardens
2 T. unsalted butter
1 egg yolk, lightly beaten
1 tsp. fresh lemon juice
1 tsp. water
salt and pepper to taste
This recipe makes enough for 1-2 servings and can easily be scaled up. I made a small batch because it was just me eating it and in case I screwed up I didn’t want a huge, screwed-up batch.
Start by cutting your butter into about 6 pieces and set aside to come to room temperature. Or like me, microwave it at low power for about 15 seconds or until it is just soft to the touch. Set a small saucepan with about a 1/2 inch of water to simmer. Once it is lightly simmering, turn it down to keep it at a slow simmer (not boil!) and place a small, heatproof bowl over the water. You want the bowl to fit well and not touch the water below. If you have a double boiler, you can use that instead.
In your bowl, place your egg yolk, lemon juice, and water. Whisk for about 30 seconds to blend. Add one piece of your butter and continue to whisk until it’s melted and the sauce is beginning to thicken. Continue whisking and adding your butter pieces, one at a time, waiting until they are melted before adding the next piece. When all the butter is melted, continue whisking until it is thick and smooth. If it begins to look separated or curdled add a teaspoon of hot water, whisking to smooth it out. I added 3 teaspoons of water when this happened and it turned out and tasted great. Remove from heat and season with salt and pepper. If you are worried (like my husband) about the egg yolk in the sauce being undercooked, take the temperature of the sauce with a digital thermometer. Make sure you are not touching the bottom of the bowl or the pan below it or the temperature may be off. The sauce should be 160 degrees or more. Serve with cooked veggies, poultry, fish, or eggs.
Note: If making the full Eggs Benedict dish, I would get everything set up before starting the sauce. Put your English muffin in the toaster (make sure it is set to pop before it burns) and get your poaching pan ready with the eggs. Worst case if the muffin finishes before the sauce you can pop it in again briefly to warm it up and if your eggs are done just remove them from the heat and keep the lid on to keep them warm. I added fresh baby spinach to the extra cups in my poaching pan about 30 seconds before I was going to plate it to allow the spinach to wilt. Technically this is called Eggs Florentine instead of Benedict, but most people aren’t as familiar with the name so we’ll just leave it at that.