hollandaise on sundaise

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hello ya’ll,

im back.

i know i said i was back like a month ago but hey, life happens…right? I WILL MAKE SURE THIS IS FOR REAL!

anyways, i woke sunday morning and realized i needed to blog, i have been thinking about it almost everyday and have done nothing about it. i figured i would come back, again, with a bang and make eggs benny. I mean, come on! who doesnt like love a half of a stick of butter and bacon on a sunday morning?

if you dont, youre weird but i still like you 😉

i cant take all the credit here, i actually found this recipe here. but i thought to share how i do it because why not? and again who doesnt like hollandaise sauce?

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this is what is needed to make this:

-2 microwavable bowls (i use pyrex measuring cups)

-a wisk

-2 egg yolks

-1/4 cup salted butter, melted

-a pinch of cayenne pepper (i use more than a pitch) & salt

-1/4 of a lemon (lets be honest, i have no idea how much that is, so i just use lemon juice and add two long squirts to it).

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you would think it would be easy to remember to only keep the yolk but i cannot tell you how many times i only saved the whites and not the yolks.

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next, you pretty much add almost everything together. here i broke the yolks, added a pinch of cayenne pepper, salt and those two long squirts of lemon juice.

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now, you have to use your super strong wrists… i know you have them sooooo whisk the shit out of that yolk mixture. literally just keep whisking until smooth, this might take a minute or two.

once your wrists fall off from so much whisking, you then pick your wrists up and melt that 1/4 cup butter. i use a little pyrex and microwave until melted. then i slowly whisk in the butter into the yolk mix.

once fully combined,  microwave the mixture for 20 seconds and stir & HELLO HOLLANDAISE SAUCE! (if the mixture is too thick, just had a little water…ive never had this problem but just in case).

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now the hard part really isnt the sauce, its toasting the english muffin, cooking the turkey bacon annnnnnd pouching eggs. trust me, pouching does take practice, i took poaching 101 in college…was a breeze ;).  but who cares what your eggs are looking like when you hollandaise sauce!!

oh & top with parsley, if youre feelin’ it!

xoxo

enjoy babes!

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