Sunday, September 20, 2009

#1 Benefit to growing your own Lemons?

Homemade Hollandaise Sauce for spontaneous Eggs Benedict!

Our dwarf Meyer Lemon tree has had fruit on it since we planted it earlier
in the year and the lemons have finally started to turn yellow. I can't find
the photo I took of them the other day but the photo above is from back
in June (I think). Needless to say, all of the tiny lemons that were on the
tree were blown off during our 2 weeks of 60+ mile/hour wind gusts and
all that were left were the bigger fruit.

Fortunately, those have started to ripen and when we couldn't decide what
to have for dinner tonight I was able to send Daddy out to pick a lemon to
make Hollandaise for 'quick' eggs benedict.

We used this recipe for the Hollandaise...
  • 1/2 cup Butter
  • 3 large egg yolks
  • 1 Tablespoon plus 1 teaspoon of lemon juice
  • 1/8 teaspoon salt
  • dash cayenne pepper
  • 2 Tablespoons hot water
  • finely chopped parsley, if desired (we skipped this)

Heat butter in a heavy saucepan until hot and foamy but not browned.
In a small bowl, whisk or beat egg yolks, lemon juice, salt and cayenne
pepper. Gradually beat in butter, then water. (I goofed and added the
water first but it wasn't a problem.) Return the mixture to saucepan
and beat over very low heat until mixture is slightly thickened. Serve
immediately or let stand over warm water for up to 30 minutes. If
desired, sprinkle with chopped parsley before serving. (Like I said, we
skipped the whole parsley thing.)
Makes about 2/3 cup of (easy, luscious) Hollandaise sauce.
(Recipe by Diana Rattray, w/my comments)

Okay, while Daddy was stirring the sauce, I browned the canadian
bacon, toasted the english muffins and poached the eggs. Once the
sauce was done, there was no waiting! None of that 'keep warm over
hot water' stuff for this hungry pair! (Nope- the twins would have none
of it! Big Surprise! Ha.)

Everything smelled so good and really came together fast -muffins on the
plates, bacon on top, poached eggs on top of bacon, and pour spoonfuls
of Hollandaise over each poached egg. So rich, so delicious, so pretty I had
to take a picture! LOL!

It's a good thing I took the photo before heading to the table because
this is one impromptu fancy dinner that didn't last long! There was
enough Hollandaise in the recipe to generously cover 4 poached eggs.
That was just perfect because we only had 2 english muffins and 4
pieces of canadian bacon to start with!

This was just super yummy and I just had to share...


Jackie / Kate said...

YUMMO !!! That looks soooooo good.

Tina said...

yum - thanks for entering my blog candy - good luck