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!
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