National Eggs Benedict day is today. I'm sure these would have been over the top with home made crab cakes but I had these store bought crab cakes in the freezer so why not use them. Once again I used Ina's recipe for Hollandaise Sauce. Easily assembled toasted English muffin, cooked crab cake, poached egg and Hollandaise sauce. It was delicious and so easy. Here is Ina's recipe.
Hollandaise Sauce
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter
Place the egg yolks, lemon juice, salt, black pepper, and cayenne
pepper in the jar of a blender and process on low for 15 seconds. Melt
the butter in a small saucepan until it is sizzling hot. Remove the
small clear insert in the top of the blender. With the blender on low,
slowly add the hot butter to the egg and lemon mixture and blend for 30
seconds, until the sauce is very thick. Use immediately.
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter
Please keep the bombing victims and Boston Massachusetts in your prayers. These cowardice attacks of terror always seemed to be so far away from us here in Massachusetts. Now it feels as though it is in our front yards.
