One Year Ago:  White Chocolate Mousse Torte

Two Years Ago:  Creamsicle Pie

Three Years Ago:  T.G.I. Friday Ribs

Eggs benedict is great at a restaurant, but not often made at home. Poached eggs can be a pain and Hollandaise has a fairly well deserved reputation for difficulty.  Tonight I’m going to give you a poached egg recipe that removes most of the pain and a Hollandaise sauce recipe that is easy enough to whip up in just a couple of minutes.  Both of these techniques I got from one of my favorite food sites: Serious Eats.  I’ll give you the Hollandaise sauce recipe on this post.  If you want the easy poached egg recipe just click here.

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1 egg yolk (about 35 grams)

1 tsp. water (about 5 grams)

1 tsp. lemon juice from 1 lemon (about 5 grams)

Kosher salt

1 stick butter

Pinch cayenne pepper or hot sauce (if desired)


Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. (I use my son’s water cup that he takes with him to crew practice.)

Hollandaise 01

Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. (It’s going to foam a lot, but then quickly subside.)

Hollandaise 02Transfer butter to a 1 cup liquid measuring cup. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice.

Hollandaise 03

Continue pouring until all butter is added. Sauce should be thick and creamy.

Hollandaise 04

Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.

Hollandaise 05

Hollandaise cannot be cooled and reheated.  Now, along with some easy poached eggs,  you’re ready for a tasty breakfast.

Poached Eggs 00