First off I wanted to wish you all a happy Easter! For those of you that pay attention here on Eat in OC, my favorite breakfast is Eggs Florentine, specifically the Eggs Florentine at the Filling Station in Orange. Starting with our first Easter in our home (last year) I made it a tradition to cook Eggs Florentine for myself on Easter morning (you can see my 2009 attempt here). Last year I forgot the tomatoes and I used a jar of Hollandaise sauce from the store. This year I went full tilt and made Hollandaise sauce from scratch. I used a quick blender Hollandaise sauce recipe that I found from the New York Times Cookbook. The only change I made was I used just 2 egg yolks because that is all I had left! This made a buttery lemon sauce which just zip of heat from the cayenne. The sauce was far and away better than that from the jar!
Blender Hollandaise Sauce
Makes 3/4 cup
1/2 cup butter
3 egg yolks
Juice of 1/2 lemon (2 tbsp.)
Salt, to taste
Pinch of cayenne
Melt butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of an electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thick and smooth.
And here is the result of some of the best Eggs Florentine I’ve ever had.
Notice the dripping of Hollandaise sauce!
