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Frequently paired with
The best thing to pair and share with Eggs
Ingredients
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Eggs
Hollandaise Sauce
Local Onions
Method
Eggs
Prepare the Eggs
In a medium saucepan, fill with water and bring to a gentle simmer. Add a pinch of salt. Crack the eggs into a small bowl, then gently slide each egg into the simmering water. Cook for about 3-4 minutes for soft poached eggs or longer if you prefer them firmer.
Season the Eggs
Once cooked to your liking, carefully remove the eggs from the water with a slotted spoon. Allow to drain for a moment and then season with salt and pepper to taste.
Sauté the Butter
In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Once the butter is melted, remove from heat and set aside.
Hollandaise Sauce
Prepare the Double Boiler
Fill a small saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water.
Whisk the Egg Yolks
In the heatproof bowl, add the egg yolks and lemon juice. Whisk together until the mixture becomes pale and thick, about 2-3 minutes.
Add Melted Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. If the sauce is too thick, whisk in a teaspoon of warm water to loosen it up. Season with salt and cayenne pepper to taste.
Local Onions
Sauté the Onions
Peel and slice the local onion. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and sauté for 5-7 minutes until they are soft and caramelized. Set aside.
