Not your grandma's eggs benny
Updated: Mar 31, 2020
Are you ready to experience an egg benny like never before? Do you think you can handle the flavour explosion? This is seriously the only way I like my hollandaise sauce now..
Makes 2 servings
2 egg yolks
100g salted butter
1 tablespoon of fresh lemon juice
1 teaspoon of Truly Turmeric
2 teaspoon of fresh dill
Pepper to taste
Melt 100g of unsalted butter in a small pan – preferably one with a spout. If your pan doesn’t have a spout then transfer the melted butter to a jug. Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 1 teaspoon Truly Turmeric. Whisk together well. Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.
Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some hot water if needed.
There is a lot of debate out there on how to properly poach an egg. I pour some vinegar into the pot, add water, boil, and drop the eggs in to soft poach.
Either on a good slice of Terra Breads (their green olive bread is AMAZING), an avocado half, or slices of tomato. Up to you... but don't forget to drown in sauce cause this stuff is da bomb.