Chef Steps (fun, creative, edgey chefs in Seattle) created this recipe; we made some slight changes. Now eggs benedict and asparagus hollandaise are accessible at home!
Servings: 4-6
1 Egg
1/2 Lemon, juiced
1/2 teaspoon Salt, heaping
1 stick Butter
Tarragon, optional
- Put the eggs, lemon juice, and salt in the blender. Put the blender’s lid on and blend on high. The action of the engine and friction of the blade will heat up the egg mixture a bit, which starts to cook the eggs.
- Put butter in a microwave safe bowl and cover loosely (the Charles Viancin Lids upside down are perfect for this). Heat for 1 minute, and then in 30 second intervals until the butter is hot and bubbling.
- With the blender on high, drizzle half the boiling butter quickly through the opening on the top of the blender lid. Blend on high for 15 seconds. This will bring up the temperature and keep the eggs cooking.
- Then, turn down the blender to medium and drizzle in the remaining butter a little more slowly; blend for another 15 seconds.
- To turn your hollandaise into Béarnaise: Pick some tarragon leaves off their stem and buzz them into the hollandaise for a second. Too much blending and your Béarnaise will go from gold with green specks to light green.
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