We’re having a small brunch gathering this coming Sunday for Easter, and I had this idea for a main course in my head. It was based on an interesting ‘Eggs Benedict Casserole’ recipe I came across; but I was thinking of substituting the Canadian bacon (sorry to our family North o’ the border) with roasted asparagus, and then serving the baked casserole with thinly sliced red onion, capers, and Pacific Northwest smoked salmon.
Oh, and of course, hollandaise sauce…
The casserole was baking nicely in the oven, now there was just the sauce.
Or, I could have loaded up teh blender with some egg yolks, fresh lemon juice, and seasonings, then simply drizzled in the warm, melted butter.
Yeh. That’ll work…
•3 egg yolks
•1/4 tsp seasoned salt
•1/8 tsp Cayenne
•2 tbsp fresh lemon juice
•1/2 cup unsalted butter
Add the egg yolks, seasoned salt, Cayenne, and lemon juice to your blender jar, cover, and give a good whizzz to blend well.
Melt the butter – on top of the stove or in the ‘wave, it’s all good – then, with the blender running, slowly stream the hot butter into the egg yolk mixture. Don’t add the foamy bottom of the butter container to the mixture (but also, don’t fret if you do). You’ll have a creamy smooth, lemon-y sauce in next to no time!
Note: you may double this recipe, but do not try to cut it in half – there won’t be enough hot butter to properly deal with the raw egg yolks.
Make this sauce just before serving, it won’t sit well for long.
Oh, and that roasted asparagus eggs Benny casserole with the red onion, capers, and Pacific Northwest salmon?
Tasty! And coming tomorrow…