Despite my immediate desire to eat chocolate in the morning, I tend to feel better if I eat a real breakfast (go figure). As a kid I was a no-breakfast type, preferring a cup of hot chocolate and nothing else. But my dad always ensured I ate something of breakfast-- grapefruit, toast with almond butter, cereal, and on the special days oven roasted hash browns or even Eggs Benedict.
Now I love eggs for breakfast, and Eggs Benedict feels like a holiday to me because you have to get more than one pot dirty to make it, but it's always worth it. This particular Eggs Benedict recipes includes more than just Hollandaise sauce: with a bed of hash browns and a layer of lox, it's pretty hearty, in the best of ways.
Just got home from a really long trip? Make this.
Finished a tough work out? This.
It's Saturday and you just need some time to yourself after the work week? Yup.
I'll use any of those excuses (and more) to complicate breakfast with hollandaise sauce, because a fancy breakfast feels like I'm treating myself to something extraordinary. And we all deserve that, don't we?
Serves: 2 | Total Time:
- 2 egg yolks
- Juice from 1/2 lemon
- 4 tablespoons butter, melted
- Dash cayenne
- Dash salt
- Parsley, for garnish
- Pepper, to taste
- 2 eggs, poached or fried
- Hash browns of choice
- 2 serves lox
- Before making the sauce, prepare your hash browns to your liking, and cook your eggs (I prefer to leave the yolks runny).
- Whisk together egg yolks with lemon until they become slightly lighter yellow. Place in small pot and heat over low, whisking continuously (or in a double boiler if you have one). After 3 minutes, pour in melted butter continuing to whisk the entire time. Continue to whisk until sauce thickens. Remove from heat. Add a dash of cayenne and salt to taste.
- Serve: Make a layer of hash brown on each plate, and top with lox. Then place a fried or poached egg on top, before drizzling with sauce. Top with parsley leaves for garnish, a sprinkle of pepper and/or more cayenne to taste. Serve immediately.