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 my favorite breakfast 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!!! They may not be as pretty as this lemon sauce is not smooth, but 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 – the key to its deliciousness 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.
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 Salt
1. 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 water
In a heavy nonstick coated skillet melt over low heat:6-7 tablespoons of butter
Add 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.