I’m not sure why people are scared to make Hollandaise sauce. Maybe it’s the tempering of the eggs into the melted butter.
We found a super easy and quick way to make the perfect Hollandaise sauce!
Tori has always loved fried eggs. Since she’s the only one, she’s often stuck eating scrambled since it’s easier to cook for all of us than just her.
What better way to eat eggs than with ham and lemony buttery Hollandaise sauce?
Dad took Tori to a kids cooking workshop at Harmon’s when she was 8 and the menu included eggs benedict. She was so proud!
We gathered our ingredients for the Hollandaise sauce.
Something so simple bursts with flavor!
I love love love my Cuisinart Smart Stick.
I use it way more than I ever thought I would. It comes with handy little cups and whisk attachments.
Tori melted the butter. We don’t own a microwave, so we used our egg pan. It only took a minute.
We’ll use the same pan again to fry the egg. No sense having two dirty pans!
She did a super job separating the egg yolk! That’s sometimes a tough task.
Then Tori added the water and lemon juice to the egg yolk.
Then Tori blended the ingredients together and the sauce voilà thickened and was perfect!
Just look at that creamy thick lemony buttery Hollandaise sauce!
After we made the sauce, the rest of the meal comes together very quickly.
Tori fried her egg. I helped her flip it which is still sometimes difficult for me. She doesn’t like her yolk broken.
We fried up some German ham. I sliced a piece of our favorite homemade wheat sandwich bread and toasted it.
Then we were ready for plating.
Tori poured her Hollandaise sauce all over her egg.
Tori likes a bit of sauce.
I think she did a great job!
Why is it called Eggs Benedict?
History gives us at least five stories:
- 1860‘s at Delmonico’s Restaurant, NYC- Mrs. LeGrand Benedict discussed a new dish with the chef.
- Charles Ranhofer has a recipe called Eggs a la Benedick (Eufa a’ la Benedick) in his cookbook called The Epicurean, published in 1894.
- Craig Claiborne wrote a column in The New York Times Magazine in September 1967 about a letter he had received from Edward P. Montgomery, an American then residing in France. Montgomery claimed the dish was created by Commodore E.C. Benedict, a banker and yachtsman who died in 1920 at the age of 86.
- Elizabeth David’s French Provincial Cooking (first published in 1962) describes a traditional French dish named œufs bénédictine. This recipe calls for salt cod rather than ham.
- Mrs. Beeton’s Book of Household Management had recipes in the first edition in 1861 for “Dutch sauce, for benedict” (p. 405) and its variant on the following page, “Green sauce, or Hollandaise verte.” Most likely also for codfish.
It’s fun to research food history and even more fun to create and eat fun recipes.
Easy Hollandaise Sauce
- 1 large egg yolk
- 1 T lemon juice
- 1 T warm water
- 4 T butter
- pinch kosher salt
- pinch cayenne pepper optional
- Melt butter. Separate egg yolk into the mixer. Add water and lemon juice to egg yolk. Blend. Slowly add butter and blend.
Check out the other posts in our Kids in the Kitchen blog hop!
Kids’ Kitchen: Apple Breakfast Loaf Recipe | Sugar, Spice & Glitter
Healthy, Yummy, Gluten-Free Blueberry Muffins | Living Montessori Now
Buttermilk Pancakes with Strawberry Compote | Royal Baloo
Tex-Mex Migas | The Gifted Gabber
Pear and banana breakfast oat and almond muffins | Kidgredients
No Bake Energy Bites | Mess for Less
Cheesy Chive Scrambled Eggs | Kitchen Counter Chronicles
Easy Omelet Recipe | Sugar Aunts