Feast your eyes! I'm so proud!!! This is my first ever batch of Hollandaise Sauce - and after seeing the amount of calories that goes into creating it, quite possibly my last batch of Hollandaise Sauce! I don't know where I got the notion from but I always thought that Hollandaise Sauce was a temperamental beast to make but I'm happy to say I was wrong. It is a demanding beast, I'll grant you that, a beast that requires your undivided attention, but it is a doodle.
The taming of the Hollandaise shrew was made to go along side today's breakfast of Eggs in Bread. This is a shrew all of its own, not quite as successful as the sauce with the eggs leaking out all over the baking tray but I know where I went wrong and next time (hips permitting!) I'll just pop the whole pan in the oven rather than transferring to a baking tray. Clearly I didn't read the recipe quite as well as I could have!
Eggs In Bread
Preheat the oven to 200°C.
Use an 8cm round cutter to cut a hole in the centre of each bread slice.
Melt butter in a large ovenproof fry pan over medium heat. In batches if necessary, cook bread on one side for 1-2 minutes until golden, then turn the bread over. Transfer all bread, toasted-side down, back to the pan or a lined baking tray, then carefully crack an egg into each hole (I found it much easier to crack the egg into a small jug and then pour it into the hole). Season, then bake for 3-4 minutes until eggs are just set.
Transfer to plates with a fish slice, then serve with buttered wilted spinach and hollandaise sauce (and for good measure I popped on some very yummy hot smoked salmon too!).
Serves 4
Hollandaise Sauce
3 egg yolks
6 tbs softened butter
Salt, for seasoning
White pepper, for seasoning
1 tbs lemon juice
6 tbs softened butter
Salt, for seasoning
White pepper, for seasoning
1 tbs lemon juice
Place 3 egg yolks in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Whisk until light, then slowly add 6 tablespoons of softened butter, 1 tablespoon at a time. Whisk continually until mixture thickens, then season with salt and white pepper. Stir in 1 tablespoon of lemon juice and serve immediately.
Serves 4
The sauce maybe good of done with a touch more lemon juice but other than that (and the eggs deciding to escape all over the baking tray!) it was a very yummy breakfast. I do think it will be an apple for dinner though!
Wicked!
ReplyDeleteI love the way you cut the circles out of the bread, fabulous idea!
ReplyDeleteA great breakfast and at least you could eat it with a rosie glow of calories well earned.
ReplyDeleteWe have always loved Egg in the Hole (as we call it) but I have never thought to serve it with Hollandaise! Scrummy!! (the heck with the calories!!)
ReplyDeleteWhat a treat! I never got around to breakfast today :(
ReplyDelete