When I was around 9 or 10 years old my dad taught me how to make hollandaise sauce. I don’t know if he taught me because he was tired of making Sunday brunch alone or if he taught me because I would always sit on the counter next to him while he made me breakfast and it was logical to have me be useful. When I was younger and my family still lived in the house I grew up in, every morning my dad would make me breakfast; be it for school or weekends he would be the one scrambling the eggs, flipping the pancakes or broiling the tuna melts. And as often as he was cooking breakfast I was there watching. Breakfast was always our thing, and our rides to school. Every day from Senior Kindergarten through the time that I moved into my dorm for boarding in Grade 12 he was the one that took me.
Eggs Benedict has been one of my favourite breakfasts since then. Partially because it impresses people when you know how to make it but also because we make our version of Egg Benedict with smoked salmon instead of Canadian back bacon.
What you’ll need.
1/4 cup butter
1/2 a lemon
1 egg yolk
The key to good Eggs Benedict is the Hollandaise Sauce.
To make the sauce combine egg yolk, butter and the juice from the lemon into a small sauce pan on low heat. Gently stir together the ingredients, continually stirring to ensure even heat distribution. The sauce will take a few minutes to begin to thicken. During this time it is important to continue stirring as the eggs may and almost scramble.Once the sauce has thickened to your liking and is no longer runny remove from heat.
While the Hollandaise is cooking, poach your eggs, and toast your toast.
To assemble toast –> smoke salmon –> optional: guac/shrimp/spinach/kale –> poached eggs –> hollandaise.
Warning: this recipe is addictive and a crowd pleaser.