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- Prep time:
- 25 min
- Cook time:
- 10 min
Charita Jones makes hollandaise the fast way, in a blender, then adds her own special twists to one of America's favourite brunch dishes
Method1. For the hollandaise: put the egg yolks and 1/4 tsp salt in a blender, then blend on medium to medium-high speed for 20-30 seconds, adding the lemon juice while it’s blending. The eggs should become lighter in colour. Turn the blender down to its lowest setting, then slowly dribble in the hot melted butter while continuing to blend. Taste for salt and acidity then mix in the hot sauce and more lemon juice if necessary. Add a touch of Cajun seasoning, then transfer the hollandaise to a container you can use for pouring and set it on a warm – but not hot – place, on or near the hob.
2. Heat a large skillet on medium-low heat with a little oil. Put in the onion rings – keeping them whole – and gammon and fry them both slowly, turning occasionally, until the gammon and onions are browned on both sides, about 5-8 minutes. Use tongs or a fork to remove the gammon and onions from the pan, then lay them on kitchen paper to absorb the excess fat.
3. While the gammon is cooking, two-thirds fill a large saucepan with water, bring it to a boil and pour in the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer. Carefully drop in the eggs one at a time to poach them. As soon as all the eggs are in the poaching water, begin toasting the muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set them in a bowl.
4. To assemble each eggs benedict, butter one side of an English muffin. Top with the gammon and onions. Put a poached egg on top of the gammon and pour some hollandaise over. Sprinkle over some Cajun seasoning and serve at once, garnished with basil.
For the hollandaise
- 3 egg yolks
- 1 tbsp lemon juice
- 10 tbsp unsalted butter, melted
- dash tabasco, or hot pepper sauce
- 1/2 tsp cajun seasoning
For the eggs
- oil, for frying
- 1 onion, sliced into rings
- 2 slices gammon
- 2 tsp white or cider vinegar
- 4 eggs
- 2 English muffins, sliced in half
- butter, for spreading
- basil, to garnish
Tips and suggestions
- The key things to remember when making hollandaise is that you must not overheat it, as that will cook the yolks, and that you should add the melted butter in a very slow trickle.
The unalterable rule for hollandaise is that it must never get more than hand-hot or it will curdle.
If the sauce becomes too thick it can be thinned by whisking in a little hot water or ice cubes. The same remedy will help a sauce that begins to separate.
If your hollandaise starts to thicken into solid lumps, then it’s beyond repair. This is caused by over heating the mixture so the egg yolks start to cook and coagulate. Instead of hollandaise, you’ll have scrambled eggs - but you can still spread it on your toast.