Monday, January 10, 2011

Roasted Root Vegetables with Poached Eggs and Hollandaise (Part III)

Howdy, gals!

This is my second Cookin' Sisters and Friends post and I thought I'd share one of my favies!

Yes, I said favies!
It's a dish I recreated after having the best brunch of my life at a little bistro in Chicago with my cousin awhile back. It took some time to get it just right, but I think I've got it, my dear Watson and I'm here to share it with you! It's a perfect winter breakfast, though don't expect to be hungry for lunch soon after!

The root vegetables are seasoned perfectly, soft inside, crispy outside with a real earthy flavor! The poached eggs give a creamy, simple texture and the Hollandaise brings a rich, sweet finish to the whole thang! I can't wait for you to try it!

However, this is a three-part recipe (pronounced "ress-eep") and so I'll break it up a little and leave you wanting more (or perhaps, for all of those non-Caitie-fans out there, wanting less! *wink!*). And since posts are listed as newest first, I'll start at the end and begin with Part III - Hollandaise Sauce!

Now, I couldn't really find a good picture of Hollandaise sauce without it being on some other dish, so I just gave you a picture of Heaven, cuz that's what Hollandaise Sauce is! Heaven.

Well, technically butter and eggs, but like I said: Heaven.

I like this recipe cuz it doesn't use a double boiler and won't separate. Easy peasey, lemon squeezy!

So here's what you need:

1/2 cup of Butter
3 Egg Yolks
1/4 teaspoon Dijon Mustard
1-2 tablespoons o' lemon juice
Dash of Tobasco Sauce or, my preference: Cayenne pepper
A Blender!!
  1. In the blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce or cayenne pepper. Cover (seriously, do it), and blend for a couple seconds.
  2. Heat butter in the microwave or on the stove until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in verrrrrrry slowwwwlllyyyy in a thin stream. It will thicken up pretty quickly, but if the sauce gets too thick, you can add the second tbsn of lemon juice, but it should be all good.
  3. You can keep the sauce warm until serving by placing the blender container in a pan of hot tap water or something equally as genius.
This is great for Eggs Benedict, asparagus, etc. It's not something to have everyday as there are a million calories in the scent alone, but definitely something every cook should know how to make!

Here's a good video for all you illiterates! I like this one cuz the guy is shirtless (just the way I like to cook) and he has a couple good tips. He doesn't use cayenne pepper (and truthfully, you don't have to), but I've forgiven him.

Next up: Part II - Poached Eggs! or!

1 comment:

Anonymous said...

These posts were really hysterical and had really good pointers. You had me laughing alot!