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The Clevelander on Ocean Dr. in South Beach-across from Lummus Park Beach

You know those mornings that you wake up and instantly feel utterly inspired?    Well, it was one of those mornings, and despite the stupid bird that decided to sing from the tree outside my window at 2am (AGAIN), I woke up with a feeling that the day was going to be great.

For some reason I was craving this awesome Eggs Benedict breakfast I had a few years back at a cafe in South Beach. We were only there for the weekend and stayed at The Clevelander Hotel (before the Kardashians found it ), on Ocean Dr, across from Lummus Park Beach.  Every morning, we went walking Ocean Dr. in search of little breakfast cafes with outdoor seating, so we could enjoy the gorgeous ocean views. On Sunday morning, we found The Penguin Hotels’, Front Porch Cafe, with outdoor seating and a view of the ocean.

Front Porch Cafe, The Penguin Hotel, South Beach FL

The Front Porch Cafe has now been voted one of the best breakfast spots in South Beach, so you really should eat there if you visit South Beach-we highly recommend  it if you are looking to nosh somewhere cute and casual.  I ordered the Eggs Benedict over whole wheat English muffins, with egg whites, spinach, smoked Salmon, and a wonderfully creamy and light Hollandaise Sauce. It was one of the best breakfasts I have had at a restaurant.

I decided to try to recreate the Eggs Benedict recipe, and began searching the internet for a good Hollandaise sauce. I found a recipe from Julia Child, and was glad that she stated that her recipe was easy and “well within the capabilities of an 8-year-old child.” I always thought it was difficult to make a good hollandaise sauce, so yay! The recipe looked simple enough – not many ingredients. Haha, I quickly found out that although it still tasted really good, I apparantly lacked the capabilities of an 8 year old child. URGCH! The butter separated from the egg which curdled. Not quite the fluffy melt in your mouth creamy sauce I had in mind! Oh well, we still ate it, but I am excited to brag a little that I now am finding myself well within the capabilities of an 8 year old. This morning I decided to give it another whirl, and this time it was perfection!

Okay, so here is the recipe I adjusted and revised and used the second time around:

English: Eggs Benedict with smoked salmon from...

Image via Wikipedia

 

 

 

 

 

Eggs Benedict with Spinach and smoked salmon lox

 

Sherlock Spice’s HOLLANDAISE SAUCE

Start to finish: 5 minutes

  • 4 egg yolks
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 to 2 tablespoons lemon juice
  • 1 1/2 sticks butter
  • A pinch of Cayenne Pepper
  • 1/4 t. Dry mustard
  • 1/4 t. Nutmeg
  • 1/4 t. Onion Powder
  • 1/8 t. Garlic Powder
  • A pinch of Tarragon – I used French
  • A pinch of Herbes de Provence

In a blender, combine the egg yolks, &  1 tablespoon of the lemon juice. Set aside.

In a small saucepan over medium-high, add the butter and all spices and heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Taste and adjust seasonings.

If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

 

Okay…Here is Julia Child’s recipe

Julia Child

 

 

 

 

 

 

 

BLENDER HOLLANDAISE SAUCE

Start to finish: 5 minutes

Makes about 3/4 cup

3 egg yolks

1/4 teaspoon salt

Pinch black pepper

1 to 2 tablespoons lemon juice

8 tablespoons (1 stick) butter, cut into small pieces

In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan over medium-high, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don’t pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

TIP~If not using the sauce immediately, set the blender carafe in tepid, but not warm, water. Regardless of which recipe you use, a good Hollandaise sauce is wonderful to serve with poached eggs, spinach, some lox or smoked salmon and a good crusty French Sourdough Bread (spread each side with butter and pan fry it- or simply toast it) Make sure to get the bread sliced thickly.

Bon Apetit Y’all!

 

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