Eggs Benedict

I love lazy weekend mornings when we get to sleep in and do nothing. It takes me an inordinate amount of time to actually get out of my pajamas and shower. So knowing ahead of time that I would be spending most of the day inside wrapping gifts, I planned on making one of my breakfast faves – eggs benedict – for a little weekend treat.

I’ve always had a fear of homemade hollandaise sauce and I’m not sure where that stems from. So when HEB started offering an organic and all natural boxed hollandaise sauce I thought all of my fears were a thing of the past.

Nay! I was wrong. Apparently there are others out there who share my same sentiment and went out and swiped every last box with their greedy little fingers. I was left with nothing.

So it appeared I would be making it from scratch…

Recipe adapted from For The Love of Cooking:


2 sticks of butter, melted
5 egg yolks
¼ cup fresh lemon juice
Pinch cayenne pepper
½ teaspoon salt


Whisk egg yolks and lemon juice together in a bowl until smooth. Place the bowl over a pot of simmering water and continue whisking. Make sure that the water does not touch the bottom of the bowl or that the eggs don’t get so hot that they scramble. Slowly pour in the butter bit by bit, while continuously whisking so the sauce is thick and smooth. Remove from heat and add the salt and cayenne. Serve immediately.

See? It’s SO easy! I don’t know why I was ever scared of doing this. Maybe it’s the whole “double boiler” thing that’s always been an issue for me. An issue because I don’t have one. So I naturally assumed recipes like these were off limits. But lo! I had my fondue pot out a couple of nights ago and my mind got to thinking: this little contraption is perfectly outfitted with a ceramic bowl that fits perfectly inside its accompanying sauce pan. So, in fact, I DO have a double boiler. And thus, breakfast was had.

The hollandaise was absolutely amazing. Much more lemon heavy than I’m used to, and it was lovely. If you aren’t so keen on the citrus component, just cut the juice in half. Plus, two sticks of butter. Two, people. What? This kind of debauchery is definitely only allowed on the rare occasion.

Not to pat myself on the back or anything, but it’s the best hollandaise I’ve ever had. This recipe is a keeper, and I’d much rather eat mine than any restaurant here in Houston. There. I said it.

Now go – cook this immediately.




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5 Responses to Eggs Benedict

  1. Shanyé says:

    An inspiration. 🙂 Now I have to go buy a double boiler at Williams Sonoma.

  2. Cyn says:

    How many did it yeild? You didn’t talk about what bread or meat you used? What you sprinkle on? Where is mine?!

    • erinparker75 says:

      ah! my bad! the recipe provided PLENTY of sauce for 6 eggs, and there was still a good amount leftover. we used whole wheat english muffins and turkey bacon instead of canadian bacon. it was garnished with parsley. don’t forget to add 3 lbs to your waistline after eating this. that’s the part they don’t tell you about. TWO sticks of butter.

      • Cyn says:

        And the eggs? Whites only? Two sticks ain’t nothin’, Indian food is made with this amazing thing called: Ghee.

  3. erinparker75 says:

    poached eggs – which is a feat itself

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