Did you know April 16th is Eggs Benedict Day? (Did someone say breakfast for lunch? No? How about breakfast for dinner? That’s more like it!)
How often does anyone really make Eggs Benedict at home though? For me, it’s a brunch special order only. Mainly because making the Hollandaise Sauce is not my favorite thing to do… until now. I found a super simple recipe that is creamy, delicious, and totally worth the extra calories.
This recipe takes 5 minutes, so no excuses why you can’t have an amazing breakfast dinner tonight.
1 egg yolk
1 teaspoon of water
1 lemon squeezed
1 stick of grass-fed, unsalted butter
pinch of kosher salt
pinch of cayenne pepper
handful of fresh sprouts
You’ll need a blender, or hand blender.
1. Add egg yolk, lemon, water, salt, and cayenne in your blender or a cup that is just larger than the head of your immersion blender.
2. Melt the stick of butter on a skillet, stir until all bubbling goes away.
3. Turn on blender and slowly pour hot butter into the mixture. Mix all of butter into blender/cup, the sauce should become thick and creamy.
4. Add more salt and cayenne to taste. Serve immediately and top with sprouts.
That’s all there is. Serve it on your eggs, or heck try it on top of vegetables or even meats (I prefer chicken).
Celebrate Eggs Benedict Day by making this easy Hollandaise Sauce to top those eggs!