Ok, so I feel as though you may have been hoping I was going to teach you how to make Hollandaise in this post, but I’m actually not…. My bf, Mark, made the Hollandaise in this recipe, and he makes it unlike anything I’ve ever seen…
It was actually one of those moments yesterday, where I thought he may have been crazy. He uses white wine instead of vinegar (or a gastrique), and unclarified butter instead of clarified butter. The man is crazy, but it worked like a HOT DAMN. This was likely the best Hollandaise I have ever had, but if I went ahead and gave you my recipe, it wouldn’t be right, because that’s not how this was made.
That being said, I have decided that Mark needs to share with us his recipe. So, whether he likes it or not (it’ll likely be not…), we’ll have him guest blog one day and share with us his methods – the real chef method – of how to make Hollandaise. And believe me – it was a million times easier than the way we are taught in culinary school. As for today, this Mint & Arugula Pesto Hollandaise will be made with, dare I say it, packaged Hollandaise – but you’ll get the idea of it.
Mint & Arugula Pesto Hollandaise
- 1 pkg Hollandaise
- 1 cup fresh mint leaves
- 1 cup fresh baby arugula
- 1/2 cup walnut pieces
- 2 cloves garlic
- 1/2 cup Pecorino Romano, grated
- 1/4 cup – 1/2 cup Extra virgin olive oil
- Water, optional
Prepare Hollandaise according to package directions.
In the meantime, toss mint, arugula, walnuts, garlic, cheese, and olive oil in a food processor. Pulse on high until a paste is made. Taste and season with salt and pepper.
I like my pesto’s a little more paste like, but if you like yours a little looser, add in a couple teaspoons of water. And blitz one more time.
- 4 eggs, poached soft, in acidulated water
- 2 English muffins, halved and toasted
- Anything from bacon, back ham, ham or sausage patty’s, to spinach, roasted tomatoes, or grilled asparagus
- Mint & Arugula Pesto Hollandaise
- Fresh mint, for garnish
Turn your oven onto 400F.
Cook your meat/vegetable product. We chose sausage patty’s and coated them in Panko for a little extra crispiness. Fry up in a pan, until golden brown, on both side, and finish in the oven until cooked through.
While the sausage is cooking, poach the eggs until soft (approx. 4 – 5 minutes). Remove from water bath and lay on a paper towel to absorb some water. Season with S&P.
For the last 5 minutes, toss the English muffins in the oven to toast.
To assemble, place the English muffins on a plate. Add the sausage on top, then the poached egg. Finally ladle the Hollandaise over top. Eat immediately.
Such a rich breakfast, worthy of the time it takes to make it. Once you master Eggs Benedict, you will be the only person that cooks breakfast in your house. So be careful, and always have something you make a mistake on… 😉