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!
- 1/2 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
If I could give any one tip, that would be to watch the egg yolks so carefully, and to have your ingredients close by. It is really easy to let the yolks cook, instead of just thicken. If they start to cook, you will have lumps in your sauce. When thickening, between each addition, don’t wait too long to add the next ingredient.