I had left over salmon the other day and really wanted to find a good way to repurpose it. Derek suggested I make salmon benedict in the morning remembering this also brunch we had in on one of our trips to New York City. Challenge accepted. I have tried to make Hollandaise Sauce before and wasn’t happy with it. Plus, this mornings I was in a rush trying to get breakfast on the table and eaten before the kids had to leave for school and the husband had to get to work. I found an easy recipe on allrecipes and was a bit of a skeptic, but for time’s sake decided to try it. It turned out great and tasted great too! New go to recipe for Hollandaise Sauce!
- 2 egg yolks
- 1/4 lemon, juiced (or to taste)
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 1/4 C butter, melted
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
*And poached eggs are easy if you are making eggs benedict (or salmon benedict):
- Fill a sauce pan 2/3 full with water
- Bring water to boil.
- Add 2 tsp white or rice vinegar
- Lower the heat to a simmer.
- Crack an egg into a small bowl and slip 1 at a time into the simmering water.
- Turn off the heat, cover the pan and let sit for 4 minutes.
- Remove eggs with slotted spoon.
*I made 4 poached eggs that were slightly runny, more eggs may require more time and if you like them less runny let them sit longer.