Many people are afraid to make eggs benedict at home because it is perceived as a highly technical dish. You must cook the eggs in a way to not break them, and the Hollandaise sauce is especially revered.
But I’m here to tell you, if I can make it in a 1-bedroom apartment kitchen, so can you!
I can share with you two tricks to make this breakfast a snap. It still does take more than a few minutes, but honestly is so simply you could make this on a typical weekday morning. This is a recipe for one, but can easily be scaled up.
You will need:
- A sauce pot to boil water
- A coffee cup or two
- 2 eggs
- 2 slices of bread
- 1/2 stick of butter
- 2 tbsp lemon juice
- Garlic salt
- Chives or green onion, about 1 tbsp
- Paprika, optional garnish
Trick number one: to make a perfect egg, use a coffee cup. Just place the cup inside a pot, and fill with water. Obviously you should make sure you are using a ceramic cup, or one which otherwise can withstand boiling.
Then, once the water is at a rolling boil, crack the egg into the cup. Gravity pulls it down, but since it is safe inside the container it can’t get rolled about by the boiling bubbles, and stays together to cook into a perfect little package. Boil it for 5 minutes for a still-runny interior, or longer if you want it cooked through.
Trick number two: use a blender to make the easiest Hollandaise sauce ever!
Melt 1/2 stick of butter, not to boiling just enough to become liquid. Add to the blender, along with one whole egg, lemon juice, and a dash of salt or cayenne if you like. Blitz, and you’re done!
Schmear some toast with some butter, sprinkle on garlic salt and chives, top with your egg and drizzle liberally with sauce! Sprinkle with some paprika if you fancy like that. Enjoy!