5 Star Brunch
I have outdone myself!! For our Sunday brunch I created Eggs Benedict con Pomodoro. We are big on tomatoes this summer so when I decided to make Eggs Benedict I thought why not add a tomato slice. A wonderful addition but the stellar part was the Hollandaise Sauce. WOW!
I used Laura's famous recipe for sauce. She whips it up at the drop of a hat. Here it is:
Whisk 3 egg yolks and 1 Tblsp. lemon juice in a small saucepan.
Add 1/2 stick of butter and whisk continuously over low heat.
When that is melted add another 1/2 stick of butter and whisk until the sauce is thick.
(That's 1/2 cup butter total.)
The sauce should be very smooth and thick. If it breaks and curdles, add 1/2 to 1 Tbsp. boiling water and whisk hard.
OK...here's a picture of the perfect Eggs Benedict con Pomodoro. Too bad I didn't think to take the picture before I ate the first one :)
Timing is everything when you put this together. All at the same time you need:
Lightly toasted half of Thomas' English muffin Original
Warm slice of Canadian Bacon
Room temp thin slice of tomato
Poached egg - Three and one-half minutes is what I do
Stack that up and cover with....
Hollandaise sauce
I am still savoring the flavor. The sauce was absolutely, exquisitely perfect!!