Hollandaise Sauce Served over Asparagus, Ham, and Poached Eggs
Mother’s Day Brunch was Fabulous this year!! I think I will make a tradition of it too. In the past, my kids have tried to make me breakfast in bed, but admittedly, I’m not a big fan of that. I don’t enjoy being woken up early on Mother’s Day – especially to food. I prefer to eat breakfast, late morning. Since I shared my day with Little Girl’s 3rd birthday, I wanted to invite my parents over, and have a big brunch. As part of our brunch, we had asparagus, ham and poached eggs, topped with hollandaise sauce. I love a slightly tangy, buttery hollandaise! Mmmm
The bottom layer is the asparagus, which I gave instructions for roasting the asparagus, here. For the ham, I purchased ham steaks, which come fully cooked, and just needed to be heated through. Frying the ham steak in a frying pan, for 3 minutes on each side, was easy enough. The next step is to poach the eggs. I will be posting instructions on poaching eggs, soon.
Now for the hollandaise sauce. I got the hollandaise sauce recipe from Closet Cooking. The sauce turned out great!
- ½ cups butter (melted and hot)
- 2 tablespoons lemon juice (hot)
- 4 tablespoons water (hot)
- 3 egg yolks
- 1 dash cayenne pepper
- salt and pepper to taste
- Boil some water in the bottom of a double boiler. Reduce the heat and let water stop boiling.
- Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Don't wait too long, or they will cook, and be lumpy
- Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
- Whisk in the lemon juice.
- Remove from heat and slowly whisk in the melted butter.
- Season with the cayenne, salt and pepper.
- Serve immediately