THE ELECTRIC KITCHEN
Simple hollandaise makes Eggs Benedict easy
HAVE YOU ever read the instructions for hollandaise sauce? All that stirring over a double boiler and the careful attention to proper temperature and proper timing to get the proper consistency -- it's enough to make most people say, "Forget it! I'll just eat it at the restaurant!"
So when we found this recipe in our files for Blender Hollandaise Sauce, it seemed too good to be true. That prompted a call to one of our retired but highly trusted home economists. Her reply, without a moment's hesitation was, "I make it all the time -- at least every Easter and Christmas. Trust me, it works and it's great!"
Now with that, Eggs Benedict becomes very do-able at home. Add a fresh fruit salad with Passion Fruit Dressing, coffee and tea and you've got a spring brunch that is sure to impress.
Blender Hollandaise Sauce
3/4 cup butter
3 tablespoons lemon juice
4 egg yolks
1/4 teaspoon salt
Melt butter until it bubbles, but is not brown.
Put remaining ingredients into blender. Cover; set at high speed. Immediately remove feeder cap and slowly add butter in a steady stream. Continue blending until thick. Makes 1-1/4 cups. Serve over steamed vegetables or Eggs Benedict.
Approximate nutritional analysis, per 2-tablespoon serving: 150 calories, 16 g total fat, 9 g saturated fat, 120 mg cholesterol, 200 mg sodium, 1 g carbohydrate, no fiber, 1 g sugar, 1 g protein.
6 English muffins
Butter or margarine
(consider a buttery spread with no trans-fats that contains plant stenols or sterols)
12 Canadian bacon, ham or turkey slices
12 poached eggs
Blender Hollandaise Sauce
Paprika and parsley, for garnish
Split, toast and butter English muffins. Top each half with a slice of Canadian bacon (or ham or turkey), a poached egg and a generous spoonful of hollandaise. Sprinkle with paprika and garnish with parsley. Serves 6.
Approximate nutritional analysis, per serving (using all the sauce: 610 calories, 41 g total fat, 20 g saturated fat, 650 mg cholesterol, greater than 1,400 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g sugar, 30 g protein.
Approximate nutritional analysis, per serving (using 2 tablespoons sauce per serving): 510 calories, 31 g total fat, 14 g saturated fat, 575 mg cholesterol, greater than 1,300 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g sugar, 29 g protein.
Passion Fruit Dressing
1 can (6 ounces) frozen passion fruit juice, thawed
3/4 cup vegetable oil
1 clove garlic
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon celery seed
Put all ingredients in blender. Cover and blend well. Serve with fresh fruit chunks or slices. Makes 1-1/2 cups.
Approximate nutritional analysis, per 2 tablespoons: 150 calories, 14 g total fat, 1 g saturated fat, 90 mg sodium, 7 g carbohydrate, 6 g sugar, no cholesterol, fiber or protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com