eggs hollandaise

Why "eggs Hollandaise"?
Because my friend Michael (he's from Germany and still has an accent and hopefully he won't read this post) always says it this way - instead of eggs benedict, or eggs Bearnaise or whatever else name this dish can go by. 
There are quite a few variations of this dish out there. The different titles are determined by whether you use ham, or salmon or spinach or even salsa. The way I made it here would probably fall into the California Eggs Benedict category because of the addition of avocado and tomato. But however it is that you prefer it, the combination of poached eggs and hollandaise sauce is almost always going to be a fantastic breakfast (brunch) and well worth the effort of stirring, stirring, stirring! 
Maybe try this for Easter Sunday? I guarantee the family will thank you?


...just a thought...

I'm on a poached egg kick this week. Probably because Ada is on spring break which means I am also on spring break and have time in the mornings for something other than toast!


note: This post only gives the recipe for the sauce. It took me a long time to get the hang of poached eggs and I'm not sure how to do the tutorial for that without video. If you've never made poached eggs I highly recommend you try - and then keep trying (if you're like me anyway)
You'll get the hang of it. And you'll figure out how long to let them cook for how runny you want the insides. It'll be worth the time to have this small little skill up your sleeve.


YOU WILL NEED:
eggs - poached
English Muffins (store bought because I can't make my own) toasted
thinly sliced avocado
thinly sliced tomato
Hollandaise sauce 
salt 
pepper


HOLLANDAISE SAUCE:
5 egg yolks
2 tablespoons fresh lemon juice
1 stick + 2 tablespoons butter - melted
1 teaspoon cayenne pepper - more if you want more zing
salt
pepper
maybe a tablespoon of hot water to thin the sauce a bit


FOR THE SAUCE:
Bring a pot with about 2 inches of water to a full simmer.
In a glass bowl whisk together the egg yolks and lemon juice until completely incorporated.
Place this bowl on top of the pot with the simmering water.
* I do this instead of using a double broiler.
Once the egg and lemon juice mixture has thickened slowly drizzle in the melted butter.
Continue whisking until this whole things doubles in volume.
Should take 15 - 20 minutes (yes - you will get tired of this project quickly)
Add the cayenne pepper and a dash or two of salt.
Taste for additional seasoning and add if needed.


Assemble all the layers.
Some fresh ground pepper on top.
Serve immediately.
By the way - this sauce is fantastic on asparagus or cauliflower or....