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If you have been reading my blog for awhile you know that I am not a foodie and have only posted a few recipes over the years, but over the past week I have been busy working on back-end blog reorganization and haven’t had time to get any decorating projects done and needed something to post about today. The answer came to me when my husband Ed and I had friends over for breakfast on Saturday morning. When Ed placed this plate of eggs in front of me I knew immediately what I had to share with you today and quickly snapped a few photos before they got cold.
Unlike me, Ed likes to cook and these eggs are my favorite. I am always disappointed when I order Eggs Benedict in a restaurant, because these eggs are better – DELICIOUS!!! It is one of those recipes that whenever he makes it – everyone asks for the recipe
If you have never entertained friends for breakfast I highly recommend it. It is a more relaxed meal to entertain around. It also doesn’t take a lot of time or prep, and everyone only stays for a couple hours and leaves so we can all go about our day.
My husband had this cookbook when I married him – it is an oldie, but goodie and has stood the test of time. It is where he found the recipe – it is in the sauce.
In the Joy Of Cooking (1975 edition) on page 358 is the secret to the best lemon eggs ever – Quick Whole Egg Hollandaise.
Just as the name says – the sauce is quick to make.
Hubby Ed’s Lemon Eggs
Makes 2 servings – 2 eggs per serving – one egg on each half of an English muffin. If you want to serve more – double the Quick Hollandaise sauce.
Ingredients:
4 Eggs – poached 3 Eggs for sauce Lemon juice for sauce Butter 2 English muffins 2 – 4 sliced deli ham Salt1. Coat each cup of an egg poacher with butter, fill bottom of egg poacher with water and then turn on heat to melt butter. Add eggs and cook to desired doneness.
While eggs are cooking – toast English muffins and butter them. Place on a plate and add one or two slices of ham. Set aside.
2. Make the Hollandaise sauce.
___________
Quick Whole Egg Hollandaise Sauce
Makes 1 cup
Place in a mixing bowl and whip with whisk until thoroughly blended and pale yellow:
3 whole eggs 4 to 5 teaspoons freshly squeezed lemon juice 3 tablespoons waterIn a heavy nonstick coated skillet melt over low heat:
6-7 tablespoons of butterAdd egg mixture slowly, stirring continuously until sauce has thickened. Do not over cook.
Before serving add:
1/2 teaspoon salt Season to taste__________
3. Place an egg on each ham and buttered covered toasted English muffin and then spoon over Hollandaise sauce to cover the egg.
Serve and enjoy.
I am still working on re-organizing my blog and you can get a sneak peek at what I have been up to – still needs some work, but it is accessible – a Project Gallery where you can view all the projects that I have posted about in one place. You can access it from the navigation bar under my blog header or from the widget in the sidebar.
I have also have been up to some painting – lots of painting – a garage full of furniture that needs to be painted kind of painting. More on that soon.
Till then -
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{ 17 comments… read them below or add one }
I used to make eggs benedict all the time, but the sauce is a bugger to make and keep from separating. I’ve never made the sauce with whole eggs before. I’ll have to try it. I recently had eggs benedict in a restaurant and it was terrible. No lemon in the sauce…blech!
Hi Jean – If you like the taste of lemon in your eggs -you will love this. As I mentioned to Tara in another comment – this sauce does separate if cooked too long, but no one seems to mind as there are always clean plates all around.
That looks horrible!
Hollandaise sauce should be very smooth and creamy something you drizzle on your poached eggs!
Hi Tara -
I understand your point of view. I do not crave perfection only that it tastes delicious. What makes these Eggs Benedict so good – is that it is not standard Hollandaise – smooth and creamy like you describe. This is light, lots of lemon, and fluffy. The first portion of this sauce that gets spooned onto the eggs is always smoother – the longer it is over heat the more separated the sauce gets – but that does not change the taste. No one that we have served the recipe to seems to care that the sauce is not smooth – they only want the recipe :)
I have the Joy of Cooking and will look that up! I need something new to add to the breakfast menu and have always loved eggs Benedict. Thanks.
Yummy! I love Eggs Benedict!! Can’t wait to try your recipe.
I have my Mother’s Joy of Cooking in my bookcase…guess I’d better take a peek at it!!! :D
Hope your day is Extraordinary!!
Hi Diane – You described these eggs perfectly – yummy! I hope you have a wonderful day, too.
I love Eggs Benedict too! And this recipe looks quite easy and delicious! But being a person who really doesn’t get a lot of joy out of cooking, I found a packet version of Hollandaise sauce that takes about 30 seconds to make (really!) and is a decent “knock off”.
Of course I’m happy if someone makes pretty much any food for me :-) …accept if it has onions which seem to disagree with me profusely!
Looking forward to your blog’s new face :-)
Hi Connie – I love the Bernaise sauce that comes in a packet – McCormick or Knorr I think makes it. It is simple and wonderful over steak. I agree with you – I am pretty happy when eating food others have prepared.
Many thank for this version, Diane! I had tried a version of the sauce from one of my favorite recipe bloggers that makes hers in a blender. It never came together and I had to throw it out. This looks easy and even though it does look different, the light fluffy version may be better. Would you recommend this on fish?
Hi Gina – I think it would taste great on fish -since it has such a nice lemon flavor. Worth a try.
Diane – this recipe sounds delish, and I can’t wait to give it a go. Thanks for posting it!! xo
Instead of ham, I enjoy smoked salmon or fresh spinach on my EB!!! I’m trying Ed’s sauce this weekend! Stop by!
I love Eggs Benedict, but have never attempted Hollandaise sauce. Do you know if the sauce keeps well for a day or two? I’d love to make it in advance (like for dinner on Friday) and then enjoy it for Saturday and Sunday breakfast. I usually only cook for myself, so I’d hate to waste it.
Hi Cindy – No this won’t keep. It has to be served pretty much right away.
I’m sure the breakfast was tasty, but the sauce looks like scrambled eggs…glad your guests enjoyed it though!
My “Joy Of Cooking” is older, but it is how I learned to cook. Mine does not have this version, so I am definitely saving Ed’s recipe and sharing it as well.