Tweaking original recipes is always fun! We love a classic hollandaise but THIS one rocks over top of just about everything – eggs benny, roasted asparagus, seafood… potatoes… endless! Dolloped silky and fiery at the same time overtop a soft poach egg and last night's leftover short rib... my word - mouth wateringly delicious!
Difficulty: 3 / 5
This blender hollandaise takes the muscle out of the equation but all the yumminess! Adapted from the glorious Julia Child’s recipes – because well, she’s Julia Child and is there anyone better? Our Short Rib recipe would provide a yumm feature to this brekkie!
Step 1 - Hollandaise: Add egg yolks, lemon juice and seasonings to a blender and combine. Remove the pouring cover insert from blender and while blender is running, slowly pour in olive oil, drop by drop until sauce begins to come together and thicken. Check for seasoning and keep warm until ready to use.
Step 2 - Bring a pot of water to a simmer and add the Pinot Grigio vinegar. Crack egg into a small ramekin and stir water in the pot clockwise to create a whirl pool. Drop egg into center of whirlpool and let egg cook for 4-5 minutes. Remove egg from water and drain on paper towels before serving right away
Step 3 - Toast English muffin halves and then top with 1-2 pieces warmed leftover boneless short ribs, then poached eggs. Ladle over eggs Chipotle Hollandaise as desired.