HOLLA AT OUR HOLLANDAISE | MIV GOURMET BREAKFAST

March 9, 2018

Posted by: Linda Wolf

Roll out of bed, throw on some jammies and stuff your feet into some cozy slippers, it’s breakfast time at Burlington, Vermont’s best bed and breakfast. We would not be the top historic inn without offering a golden toasted muffin topped with an ooey-gooey, runny yolked poached egg and your choice of smoked salmon, avocado or maple bacon smothered in a lemony hollandaise… AKA Eggs Benedict. And if at this moment you’re thinking, “no way can I make Hollandaise. I don’t have the stamina to whisk egg yolks with hot, foamy butter until it thickens to a rib-coating consistency”, you’re wrong. You can make Hollandaise. It’s so f*cking easy.

Here’s what you’ll need to make our tried and true Eggs Benedict Hollandaise to WOW your family and friends:

blender or food processor
small pot for melting butter
measuring cup with a spout or soup spoon
3 egg yolks— enough for smothering 4 individual stacks (stack=muffin, poached egg, and optional protein source)*
4 oz. unsalted butter
lemon juice (fresh is best, but bottled will work, too)
pinch of salt

Place the butter in a small pan over medium heat. Melt until the butter begins to foam. Remove from heat and set aside. Crack the eggs and separate the yolks from the whites. Place all yolks into the blender or food processor. Add 1-2 TBSP of lemon juice depending on how tangy you want the Hollandaise. Add a pinch of salt. Blend for 5 seconds. Here’s where you need a little coordination, but don’t lose your sh!t, it’s still super easy. You can either pour your melted butter into a measuring cup with a spout or place your pot of melted butter right next to the blender or food processor and use a spoon. Either way, keep your butter close by. Turn on the blender or food processor and begin slow adding the butter to the yolks in a very thin stream. If you are using a measuring cup, pour the butter in very slowly while yolks are blending to create an emulsion. If you pour the butter in too fast the sauce will break or the yolks will scramble. If you are using a spoon, work spoonful by spoonful, slowly incorporating the butter into the yolks in a thin stream. Continue blending until all of the butter has been added. Ta-da! A creamy and lemony Hollandaise that will leave your friends and family licking their plates…and you didn’t even have to break out the whisk.

*double or triple the recipe to meet the demand

COME FOR THE DESIGN. STAY FOR THE EXPERIENCE.®

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