When a recipe states “Be careful not to let the eggs get too hot or they will scramble” that is usually code for “Robin Sue will scramble the eggs at least once while trying this recipe and will have to start over again.” “Careful” in a recipe spells disaster for me, mostly because I am always in a hurry. Oh I can do the fancy sauces that call for using the back of a spoon to test them, but on Christmas Morning when sugar plums are dancing in my head, I don’t want an “Iron Chef” challenge. I want a guarantee. You may argue that taste is sacrificed here, but you know what is not? Time with my family.
For the last 2 Christmas Mornings, Ma and I have made Eggs Benedict using greased silicone cupcake cups in a covered skillet filled with about 1/3 inch of water to poach the eggs, hence the ridges seen in the photo below. While the eggs cooked we placed Canadian Bacon and sliced English Muffins on a jelly-roll pan and placed in a 400 degree oven until the muffins are toasted. We also made this Quick Hollandaise Sauce and everything came together in under 15 minutes.
Quick Hollandaise Sauce- by Ma and I
1/4 cup sour cream
2 tsp. fresh lemon juice
1 tsp. Dijon Mustard
1/4 tsp. Worcestershire Sauce
2 pinches Kosher salt
1/2 T. Butter
Mix the first 7 ingredients until smooth. Heat in microwave for 45 seconds or until hot but not too much or you will “break” it. Add butter and mix until smooth. Serve over Eggs Benedict or roasted vegetables, great with asparagus. Makes 1/2 cup sauce.
Come back tomorrow for Day 15.