Sunday, October 14, 2012

Rotisserie Chicken Eggs Benedict with an Easy Blender Hollandaise Sauce


That's a very misleading title.  In actuality, and if it fit, I would call this...

"Whatever I have in my fridge Sunday morning rotisserie chicken eggs Benedict inspired open faced sandwich with a quicky easy  blender Hollandaise sauce recipe".

So, what I had in my fridge was ...
Butter. a lemon and eggs for the Hollandaise Sauce
Eggs and a little vinegar for the poached eggs
The meat of a thigh and leg from a Rotisserie Chicken
A Little olive oil, a garlic clove and some Fresh Made (well, just day old) bread I could slice texas toast thickness
And Salt and Pepper to taste
I bet you have most of this in your fridge too!

There are just two tricks to this quicky spectacular breakfast...

First is to make the Hollandaise Sauce.  Now the idea of making fresh "real" Hollandaise Sauce will reduce grown men to tears.  And rightfully so.  "Real sauce involves whisking within an inch of your arm falling off, carefully cooking over a double boiler, being careful not to over heat or you will serve lemon flavored scrambled eggs, and finally the luck of the phases of the moon if you ever are able to duplicate the sauce the same way twice.

Or, you can make an easy, delicious, able to be duplicated every time, more than acceptable (dare I say just as good) sauce made in a blender.  And made fast.  The whole dish is done in 15 minutes!

So, let's make the sauce...



Blender Hollandaise Sauce for Two


Ingredients
  • 2 Large Egg Yolks, discard the whites
  • 4 TBS Butter, heated
  • 1 tsp Lemon Juice
  • 1 Pinch Salt
  • Optional, 1 Pinch Pepper Flakes
Cooking Directions
  1. Melt the butter in the microwave for 45 seconds... The dish should be hot when you take it out. The Butter needs to be hot in order to thicken the sauce.
  2. In the blender, add the egg yolks, lemon juice and the pinch of salt and blend on the slowest setting for 10 seconds.
  3. Slowly, while the blades are spinning add the hot butter a tsp at a time.
  4. Once all of the butter is added, taste the sauce. if it is thick, you are done. If it is still too thin, blend for another 15 seconds and check again.
  5. If the sauce is too thick, you can add some more lemon juice, 1/2 tsp at a time.
  6. Store until needed in a warm spot,. Use within an hour or so.
The other trick to making an eggs Benedict is to get the poached egg just right.  The "perfect" poached egg will have a completely cooked white surrounding by a hardening yolk crust with a soft creamy center. Like this one!

I do the "swirl" method of poaching an egg.  That is...
 I add 3 inches of water in the bottom of a heavy sauce pan.
I add 2 TBS of vinegar to the water
Get the water boiling
I take a wooden spoon and get the vinegar water to swirl (think flushing toilet water)
I crack open two eggs into a small dish.  when the water is swirling, I gently pour the eggs into the center of the swirl.  the whirling water helps the eggs to stay together until set.
Set a timer for three minutes... after that, remove with a slotted spoon.
Serve warm!

Meanwhile, while you are blending the sauce and whirling the eggs, toast up the best bread you have available.  If it's just wonder bread, store bought... it will work (although to jazz that up, consider making some French Toast for this).  If you have English Muffins or bagels, they work perfect.  Me, I like to make a little garlic toast.  But any of these will work just fine.

So, assemble the open faced sandwich...


Toast on the bottom...

A layer of meat cut from a rotisserie chicken

Two poached eggs on top of the chicken...

Sauce and ENJOY!


Hey, it's Sunday morning... no time or energy to go shopping, but a perfect time to make...

"Whatever I have in my fridge Sunday morning rotisserie chicken eggs Benedict inspired open faced sandwich with a quicky easy  blender Hollandaise sauce recipe"....


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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!
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This recipe has also been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

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