30. October 2013 · 2 comments · Categories: Breakfast · Tags:

eggs benedict1

Egg Benedict and I are just meant to be together. If it wasn’t for the calories I could eat them almost every day. I figured out how to poach eggs but the hollandaise sauce was a challenge for a while. It was either too buttery or too lemony or too vinegary. I have followed all kinds if recipes including Jacques Pepin’s and Julia Child’s and every time the whole bowl ended up in the sink. Finally I decided to take the recipe into pieces and do it very slowly tasting after every single addition of butter. And I got it! To my surprise I was overusing the butter even though all the recipes that I followed ask for at least half a stick of unsalted butter or more. I used 2 tablespoons and it worked. It had the right texture and taste and, what’s even better, not as many calories as I thought. More »