Every cook has a secret ingredient that they keep coming back to in every recipe. Sometimes, you get really hooked on this one thing that just seems to make everything better. For me, it's dijon mustard. It makes EVERYTHING better. And I used to hate mustard. I also thought I hated hollandaise, but I have corrected this error. I never could have ever hated hollandaise because it's basically the best, most buttery sauce in the whole world. So add a little mustard into your hollandaise, and you have the very best hollandaise. When I worked in restaurants, at brunch we'd always sing "Hollandaise! Celebrate!" in the back of the house like that Madonna song... Don't judge.
Now the title of this recipe may be a bit confusing since there's no lettuce, but lettuce would be a bit wilty here, so I skipped it. A handful of arugula would be great though! My Eggs Benedict has sliced avocado, roasted tomatoes, bacon, poached eggs and a mustardy hollandaise on sliced toasted baguette.
I definitely ate this alone this morning and I'm not kidding you, it's the best thing I have ever made or eaten, so I'm making it again for dinner when Sam gets home because it's that good. THIS RECIPE IS BEYOND AMAZING! Don't let the hollandaise scare you off. My friend just in passing at brunch yesterday suggested I use a blender to make it so it's easier than trying to use a double boiler. Um, genius! So anyone can make this recipe. The only challenge is timing it right. Read my tips at the end of the post if you want help timing the sauce or the poached eggs.
So to roast the tomatoes, you just throw em in a pan with a drizzle of olive oil and some lovely flaky kosher salt. Roast for about 15 minutes or until they start to get a bit wrinkly.
Slice your baguette and toast lightly. Fry your bacon and put on top of the toast. Slice your avocado and stack on the bacon. Then spoon some of your roasty tomatoes on top.
Then you'll boil some water to quickly poach your eggs. In a blender put the yolks, salt, mustard, lemon, and blend while drizzling the melted butter into the top slowly.
And of course drizzle the hollandaise on top. Sprinkle some paprika to make it look beautiful :)
Best. Recipe. Ever. You gotta make this!
BLT BENEDICT WITH BLENDER HOLLANDAISE RECIPE
serves 2 people
1 baguette sliced diagonally
1 avocado sliced
4 slices of bacon
1 cup of cherry tomatoes
3 egg yolks
1/4 tsp salt
juice of half a lemon
1/2 tsp dijon mustard
1 stick of butter
Preheat your oven to 400 F. Slice and toast four pieces of baguette. Slice your avocado. Cut the cherry tomatoes in half. Spread them on a baking sheet and drizzle with olive oil and sprinkle with a pinch of kosher salt. Place in the oven for 15 minutes or until the tomatoes are wrinkly. Remove from oven and set aside. While the tomatoes bake, use a large non-stick pan over medium-high heat to fry the bacon for about 3 minutes on each side. Remove bacon from the pan and place on a paper towel lined sheet.
On a plate, add the toast, and top with the bacon, then the avocado, then spoon on the cherry tomatoes.
In a medium pot, boil water. Once water is boiling, turn the heat to medium or a simmer.
While you wait on the water to boil, make the hollandaise. Melt butter in the microwave in a bowl and reserve. Add 3 egg yolks, a pinch of salt, mustard, and lemon juice to a blender. Blend for a couple seconds. Remove the top of the blender and start the blender slowly dripping the melted butter into the egg mixture as the blender purees until all the butter is gone. Set aside.
With a spoon, stir the pot of boiling water to make a cyclone in the water. Crack your four eggs into the cyclone, one at a time. Stirring slightly. (This helps the white to wrap itself around the yolk. It may take some practice, so maybe do two eggs at a time). Simmer for two minutes for a runny egg, 3 minutes for a medium egg, and 4 minutes for a hard egg. Remove eggs from the water using a slotted spoon. Place each egg gently on top of the toast, avocado, bacon, and tomato. Immediately top with the hollandaise.
Tips!: If you want to make the eggs for a crowd or take your time on them without being rushed, you can poach them for two minutes and remove to an ice bath of cold water with ice in a large bowl. When you're ready to use, warm up some water in a saucepan and dunk the eggs for 20-30 seconds to warm them before serving.
If you want to make the hollandaise first and you won't serve it immediately, you can put the sauce in a thermos. Or you can keep it in a bowl in a pot of tepid water, which will regulate the temperature.