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#PIONEER WOMAN RECIPE FOR BLENDER HOLLANDAISE SAUCE FULL#
#PIONEER WOMAN RECIPE FOR BLENDER HOLLANDAISE SAUCE CRACK#

Top with more cayenne, or a sprinkle of paprika, and chopped chives if you like. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Next, place a slice of Canadian bacon on each half. Place an egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Step 4 Place the English muffins on the plate, face up.

If you are going to add cayenne pepper, this is the point at which you would do that. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender.

Step 3 Melt 2 sticks of butter in a small saucepan until sizzling, but don't let it burn! Separate three eggs and place the yolks into a blender.

The reason for the swirling is so the egg will wrap around itself as it cooks, keeping it together.

#PIONEER WOMAN RECIPE FOR BLENDER HOLLANDAISE SAUCE CRACK#

When the tornado's really twisting, crack in an egg. Step 2 Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion.Be careful not to dry out the Canadian bacon. Lightly butter the English muffins and place the sheet under the broiler for just a few minutes, or until the English muffins are very lightly golden. While the water's boiling, place the English muffin halves and an equal number of Canadian bacon slices on a cookie sheet. Step 1 Bring a pot of water to a boil.Try to make your Hollandaise right before serving-trust me, it's worth it. The answer to this is a big, resounding no! When Hollandaise sauce gets cold, it turns from creamy and smooth to gloopy and gloppy-not appetizing. Should Hollandaise be cold on eggs Benedict? You can also add a little cayenne pepper for some spice. It's one of the creamiest, dreamiest sauces I know: Hollandaise! You blend together melted butter, egg yolks, and lemon juice in a blender or with a whisk the sauce comes out thick and smooth. What is the sauce made of in eggs Benedict? Pioneer womans asparagus with dill hollandaise was the perfect side for mothers day brunch Inspired by julia childs mastering the art of french. Combine egg yolks, lemon juice, kosher salt.

What are the ingredients in eggs Benedict?Įnglish muffins, Canadian bacon, poached eggs, and Hollandaise sauce-it's super simple, but oh so delicious! This easy hollandaise sauce is perfect for eggs benedict or a steakand can be made in a blender pioneer woman hollandaise. While making it by way of a whisk is a little on the tough side, I'll show you a nifty Hollandaise made in a blender that'll make your spirit soar. And second: making the Hollandaise sauce. You can use an egg-cooking tool or just a cool little trick I'll show you below. There are two components to eggs Benedict that some might consider challenging. Have you ever tasted Hollandaise sauce? I'm not talkin' the stuff in the paper packet. You toast an English muffin, top it with a slice of Canadian bacon, then a poached egg, then-and this is the key ingredient-you top it with creamy, sinful, decadent, soul-inspiring homemade Hollandaise sauce. It's so disgustingly delicious, it's almost. Garnish with chopped parsley.Eggs Benedict, folks. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Remove with a slotted spoon, allowing the egg to drain. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Gently break 1 of the eggs into the water taking care not to break it. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice.

This will make the egg white cook faster so it does not spread. For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot.

#PIONEER WOMAN RECIPE FOR BLENDER HOLLANDAISE SAUCE FULL#

Fill a 10-inch nonstick skillet half full of water. If the sauce gets too thick, whisk in a few drops of warm water before serving.īrown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Cover and place in a warm spot until ready to use for the eggs benedict. Remove from heat, whisk in cayenne and salt. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.