Eggs Benedict- Brunch is on...

There is much debate on the benefits of eggs and egg yolks have developed a bad rap for being the cause of every conceivable disease. On the other hand, enthusiasts claim the yolk is nutrition packed and go so far as to equate it to a multivitamin. I’m on the fence on this one but when I see Eggs Benedict on a menu all theories go out the window.
Breakfast has never been my favorite meal. I am not a fan of sugary treats first thing in the morning, so most days I stick with granola or oats. Brunch on the other hand is decidedly a favorite. A well made Mimosa in hand and all bets are off.

Balthazar’s is a hot spot for brunch in New York; the long wait time and slightly stand-offish crew notwithstanding, the meal is inevitably memorable. I can’t downplay the fact that the décor and the ambiance do their part in creating a worthwhile experience but the quality of the food itself is excellent.

Eggs Benedict is made with toasted English muffins topped with Canadian bacon or ham, topped with poached eggs. A Hollandaise sauce gives the dish its characteristic creamy, rich mouth feel. It is relatively easy to prepare and a great way to present an inexpensive meal. The tricky part is making a good Hollandaise. This sauce brings back disturbing memories of my early culinary school days when I had to go through several cases of eggs and butter to get it right. Nightmarish as it may sound, there was certain satisfaction to be derived from successfully making a smooth and creamy Hollandaise.

Recipe for Hollandaise:
3 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter
1/2 teaspoon salt
pinch of Cayenne pepper

Whisk the egg yolks and the lemon juice in a bowl with a hand mixer till it has thickened to twice its volume. Place over a pot of boiling water, making sure that the bowl is not touching the water. Continue whisking and add in the melted butter in a slow stream making sure that the mixture does not get too hot, or the eggs will scramble( speaking from experience).
When the sauce is thick and twice the original volume add in the salt and cayenne pepper.Taste and adjust seasoning. Cover and keep warm until ready to use. Use up any leftovers the same day.

Tip: Hollandaise can be served with steak and tastes great over blanched Asparagus.