I guess you could say I’m a foodie late bloomer. There are SO MANY foods that I didn’t try until well into my 20’s. I’ve gone over many of them here before but Eggs Benedict, really?! I know! Crazy, right? Shameful. In fact, I think that it may have been the first time I even had a biscuit! Double WHAT.
But once I had it, I could and wouldn’t stop. When I went out for brunch or breakfast it became my go to. All types of variations. So you can imagine my disappointment when I had to stop eating that gluten-y good biscuit with that creamy hollandaise. I mean c’mon, I was just getting started. I had 25 years of biscuits to make up for. I’d have to stop eating Eggs Benedict out and was going to have to start making a version of it at home. No problem I first thought… until I came to the hollandaise.
Maybe I can chalk it up to me being impatient or any other unfavorable quality of mine but it really never quite came out. It was just a big pain in the A. And my hand wanted to fall off from all that whisking! (I don’t know how guys do it quite frankly…:|) BUT! I realized that my lovely Blendtec had made everything else in my kitchen life so much easier that I thought maybe, just mayyybe, my blender would work. I actually tried my hand blender at first, but that didn’t work out quite as well. I did only give it one shot however so maybe now that I got the proportions right I’ll give it another go. Stay tuned!
But let’s stick with the blender for now. SO EASY! No whisking over a double boiler hoping it doesn’t break. Just blend and drizzle. Bam! You’re done.
There’s also a bunch of variations and ways to recreate your eggs benedict. In the picture below I created a sweet potato stack. Layering roasted sweet potato discs, spinach, tomato, bacon and egg. And topped with some hollandaise of course. But I’ve also used a roasted white potato to make it Whole30 compliant. As well as a paleo waffle from Brittany Angel to make it definitely NOT Whole30 complaint. You can also switch up the protein to ham, salmon, CRACKLIN’ CHICKEN, whatever. So you have options. Make the ingredients and stack as you will. You can make a single stack or go for what I like to call a double-double-whaaaaat-fist-bump-stack.
I know you’re all bright people (hello, you’re hanging out at thewholesmiths.com, of COURSE you’re a bright, brilliant, incredibly attractive and probably hilarious group of people) so I’m not going to detail out how to stack your bene. Make it your own. Use your base, protein and veggies of choice. Then just smother with this hollandaise!
Let’s do this!
eggs benedict + fool proof hollandaise
Ingredients
- 3 egg yolks
- 1/2 C ghee or butter melted
- 1 Tbsp lemon juice
- splash or two or three of Tabasco
Instructions
- Add egg yolks, lemon and Tabasco to blender and blend on high until mixture thickens
- Slowwwwly drizzle butter into egg mixture while blending in low
- Blend until incorporated and thickens
This looks incredible!! I can’t wait to give it a try 🙂
Could this be made with an immersion blender like mayo?
Yes!! 🙂 Just drizzle it slowly in.
How long does it keep?
Only about a day or two. I prefer to use it up as it doesn’t reheat fantastic.
Do you heat it through after blending before serving?? Or eat it as is with the raw eggs?