Our family loves watching the Food Network. I few months back we saw multiple shows that included eggs benedict for breakfast, so we decided to give it a try. I don't know why I was so intimidated - they're actually quite easy if you make the hollandaise in the blender!
Ina Garten
12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
Melt the butter in a small saucepan. Place the egg yolks,
lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar
of a blender. Blend for 15 seconds. With the blender running, slowly pour the
hot butter into the blender and blend for 30 seconds, until the sauce is thick.
(You can leave it in the blender at room temperature for up to 1 hour. If it is
made in advance, add 1 tablespoon hot tap water and blend for a few seconds
before serving.
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