Lazy Man's Eggs Benedict

Sunday morning breakfasts are something of a ritual around my house. Nothing fancy, but we always sit down for breakfast. Usually migas or a quick scramble land on the table, but this morning I went for broke. For some reason I decided it was a good day to attempt Hollandaise sauce. I'd never made it before -- probably because of my serious phobia of the stuff as a child -- & the sunny, tangy sauce sounded perfect for an uncharacteristically gray California morning. Who says it never rains in Southern California? Drenching a crisp piece of toast & a runny poached egg, our lazy man's eggs benedict almost made me forget the bleak April weather.

Lazy Man's Eggs Benedict, for two
2 large eggs, poached
2 pieces of toast
1/2 c. Sunny Hollandaise Sauce (see below)
a few dashes of tabasco

Toast the bread. To poach an egg, bring a small sauce pan of water to boil. Crack an egg into a small bowl or coffee cup. Once boiling, bring the water down to a hard simmer & slid the egg into the water. Cook for 2 minutes for a runny egg & 2.5 - 3 minutes for a harder egg. Remove from the water with a slotted spoon. Nestle on top of the toast & drizzle with Hollandaise sauce & a few shakes of tabasco.

Sunny Hollandaise Sauce, makes 1/2 c.
1 tsp. fresh lemon juice
1 pinch salt
1 pinch cayenne
2 egg yolks
1/2 stick butter, melted

Bring a small sauce pan of water to a hard simmer. Meanwhile, whisk the eggs yolks & lemon juice until creamy. Place the bowl with the yolk/lemon mixture over the simmering water (making sure the water doesn't touch the bottom of the bowl) & continue to whisk constantly to avoid scrambling the eggs. Slowly incorporate in the melted butter & keep whisking. Once slightly thickened (about 1 minute) remove the bowl from heat & add the salt & cayenne pepper. Keep warm until you're ready to serve.*

*If a layer of skin forms on the sauce, give it a quick beating with a fork before serving.

One year ago: Spring BBQ Chicken, Ratatouille & Aus-Mex Migas Tacos