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.
Tori ordered eggs benedict for breakfast twice at Ashford on our Ireland trip.
Easy Hollandaise Sauce
Ingredients
- 1 large egg yolk
- 1 T lemon juice
- 1 T warm water
- 1/2 c butter
- pinch kosher salt
- pinch cayenne pepper optional
Instructions
- 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
Sounds like a great recipe and I loved the history lesson. Pinned!
Eggs Benedict have become our favourite breakfast to order when we go out – though I occasionally cook them at home too. Great to see kids tackle these supposedly tricky recipes!
Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please come back for #WonderfulWednesday or #ThursdayFavoriteThings. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured! Pinned and shared.
This post is so much fun. Love seeing kids cooking! I have actually never had eggs benedict before, but I have no doubt that I would love it! Pinning to share! Thank you for coming over and linking up your post with us at Brag About It!
Thanks!
I love Eggs Benedict, but I haven’t made it in years. I bet my kids would enjoy making it too. Here in the US I’d used pasteurized eggs.
Hollandaise sauce is delicious on asparagus too. If my girls end up liking it, that might be a way to get them to eat more asparagus. Thanks for linking this yummy post up with #EverythingKids.
I love Holladaise on asparagus! I think the hot butter and friction from the blender makes a difference with the eggs. Not sure if they’re pasteurized here.
Yes, I’m guilty of being afraid to make my own hollandaise sauce, so I resorted to buying it, but the homemade version sounds and looks so much better! Thanks for sharing! My family loves Eggs Benedict with the toasted English muffin and Canadian bacon (ham). I will have to give this sauce a try!
She likes it with muffins and ham too, but I didn’t get any at the store. She was so sweet and gracious about it. That girl loves cooking!
She did a great job and appears to be enjoying baking. Thank you for shaing at #WonderfulWednesday! Also, you were my feature choice at #OverTheNoon. Please come on Sunday and pick up your badge.
everytime i go to brunch I end up wasting my money because all I eat is eggs benedict! Thanks for sharing this!
I would love it if you shared this and anyother projects you have on my weekly linkup : )
http://www.twentysomethinginthe2010s.com/peace-love-linkup-005/
Great recipe for the Hollandaise sauce. I have one that makes a huge batch of it, but this would be nicer when I am home alone and can make it for myself :) Thanks for sharing this at #HappinessIsHomemade this week!
I am so glad you shared this recipe. My husband and son both love Eggs Benedict and have asked me to find a recipe for it since there are no local restaurants with it on the menu. Thanks for linking up with Thankful Thursdays.
This one is super simple for kids. Poaching eggs isn’t that hard, but frying is even easier!
Yum, sounds delicious! Enjoyed the pictures of your daughter cooking!
Thank you! She loves being in the kitchen.
Oh, my! I am so thankful to have found this! I LOVE eggs benedict, but I always thought it was too “fancy” for my simple, old-timey way of cooking! :) The one thing I was wondering about…and I suppose it must not be a concern…is the raw egg content. I didn’t realize the benedict sauce contains raw egg. Of course, we use pasteurized eggs, so maybe that removes any danger of e-coli. Just thought I’d ask! Thanks for sharing this wonderful post! God bless you and your family!
It is kinda a scary complicated-seeming recipe. The hot butter and friction from the blender seems enough for us with the eggs in the sauce. Not sure if the eggs here are pasteurized or not.
Looks delicious.Thank you for sharing with us at #HomeMattersParty . We would love to have you again next week.
Congratulations! Your post was my feature pick from my Commenters at #WonderfulWednesday this week. Visit me on Tuesday evening and to see your feature! I invite you to leave more links to be shared and commented upon.
Thanks!
Hi Jennifer! This recipe sounds so yummy!
Thank you for sharing it with my No Rules Weekend Blog Party..I have chosen this post as one of my Monday Special Features!
If you’d like to take a look here’s the link:
http://lifeasweknowitbypaula.blogspot.com/2016/05/monday-special-features-10.html
Have a great week :)
Thank you!