I love breakfast for dinner. There’s nothing better than perfectly cooked eggs, a nice sauce and some simply cooked greens. I have never made hollandaise before, and to be honest, when I order eggs benedict at restaurants I am usually disappointed. I don’t really like the gluggy, heavy feeling of most hollandaise sauces. However, when I saw this recipe being made (I loooove Masterchef Australia!) that used so much dill and vinegar, I thought it would be a good place to start.
Luckily, I ended up with a pretty light and herbacious sauce. Just what I had hoped. This recipe uses considerably less butter than most recipes I saw as well, which always makes me feel good. Mixing the sauce with the runny egg yolks makes it even better. I hardly ever make poached eggs. Somehow it seems like the most time consuming, finicky method (especially compared to a quick scramble or sunny side up) but it’s the only way to go with this meal, and in the end, it’s only an extra 3 minutes once your water is boiling. It’s a perfect, light dinner or special Sunday brunch.
Adapted from recipe seen on Masterchef Australia
This hollandaise sauce is pretty acidic. However, I thought that the salt, pepper, dill and sugar balanced it all out well. My only word of warning is that boiling the vinegar makes your kitchen/entire apartment smell, well, like boiled vinegar.
In a small saucepan, melt butter. Cool down and strain off the solid bits floating at the top. Set aside
Place red onion, vinegar, bay leaf and peppercorns in a saucepan over high heat. Reduce by two thirds (boil for about 10 minutes). Remove pan from heat and allow to cool. Transfer to a bowl that will sit as the top part of your double boiler.
Once the vinegar mixture has cooled, add egg yolks and 2 teaspoons of water. Whisk until foamy.
In the meantime, bring a small saucepan of water to a simmer (to make a double boiler). Set bowl with egg yolks over the simmering water and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl.
Slowly pour the butter into the egg mixture, whisking constantly. Strain through a fine sieve into a small bowl. Stir in dill, sugar and season with salt and pepper to taste. Set aside and keep warm.
In a small saucepan, add butter and smashed garlic. Add chopped swiss chard and cook until wilted. Season with salt and pepper.
Drain off any excess water that was released while swiss chard was cooking.
Bring a small pot of water to a gentle boil. Add vinegar to water. In a small bowl, crack your egg and gently pour it into the water. Gently stir the water so that the egg flips and gets enveloped by the egg white. Repeat with remaining eggs.
Poach eggs for about 3 minutes each. Once done, remove with slotted spoon and drain briefly on a paper towel.
Serve eggs on top of toasted english muffins, warmed swiss chard and topped with hollandaise sauce.
Poached Eggs with Dill Hollandaise Recipe was last modified: August 2, 2013 by