Once again, it's weekend breakfast time and that means instead of gulping down a cup of hot tea and running out the door, I get to play in the kitchen. It also meant I put a little imagination into the regular old English Muffin Eggs Benedict.
Let's use some toasted Italian bread....then a layer of prosciutto...a few basil leaves, some sliced tomatoes, a beautifully poached egg and then some Hollandaise with a few teaspoons of pesto gently mixed into the sauce.
If you've never poached an egg, don't be intimidated. If I can do it, you can do it. Bring a medium pot of hot water to a very gentle simmer over low heat. Add a teaspoon of white vinegar. Break an egg into a bowl and slowly pour the egg into the simmering water. Cook for 3 minutes and using a slotted spoon, carefully lift the egg out of the water and place on a small saucer lined with a paper towel to absorb the water. If you want, very gently trim away the excess white.
To make the Hollandaise sauce, you'll need the following:
1 1/2 sticks unsalted butter
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 t. pesto
Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. Add pesto.
You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving. (Thanks to Ina for this EASY method!)
Now you have to admit, this does look delicious, doesn't it?
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