Portobello Eggs Benedict

in Breakfast

I learned a few things this weekend.

1.) Eggs Benedict should be against the law. I’m convinced of it. I mean, the whole dish is just butter, eggs and bread.  Amazing.

2.) Making Hollandaise sauce the “right way” will make you whisk to the point where your arm might fall off.

3.) Losing an arm is worth it.

For three consecutive Saturdays I went to my favorite brunch spot and got this dish; Eggs Benedict with Portobello Mushrooms.  But, this past Saturday I was 3,000 miles away, so I tried to make it.

Can I be honest?

Making hollandaise sauce made me kinda angry. I tried (and then failed), my dad tried (and then failed) and since my dad refuses to give up, he watched four youtube videos about hollandaise, read three different cookbooks and then finally reached amazing, buttery success..

You’re gonna need to start by making clarified butter.

Super easy. No big deal. Just melt the butter and then skin off the white stuff.  It’ll start looking like this:

And then it’ll turn into this:

Then you’ll whip up your eggs yolks (in a double-boiler over simmering water) until they’re pale, frothy, and thick.

And then you’ll add the clarified butter and keep whisking. Intense arm work-out in your future.

It’ll end up looking like this:

At this point you wanna add the lemon juice, salt and cayenne pepper. Yum!

You can apparently use a blender so your arm doesn’t fall off. I’m curious. If you know about this method, share the knowledge!

Instead of an English muffin, I swapped it out for my dad’s freshly baked French bread.  Duh.  No-brainer.

I then sauteed up some portobello mushrooms that I sliced horizontally. Just a little olive oil and salt and pepper. I then set it aside on super low, just to keep it warm while I poached the eggs.

At this point, I had the bread sliced (and in the toaster), and portobello mushrooms and hollandaise sauce keeping warm.

I poached some eggs. Sorry I don’t have pictures.  I’m actually not super talented when it comes to poaching eggs and it requires every bit of my concentration.

I use the vinegar method.  The whirlpool is just plain scary.  Quickly moving boiling water is scawie.

I toasted the slices of French bread and topped each slice with a portobello mushroom.

I added the poached egg.

And then the first tablespoon of hollandaise sauce.

Sinful. Ridiculous.  Luscious.  Illegal.  All words that apply to hollandaise sauce.

My mom added sauce to the second one.

Pretty.  Buttery.  Cute.

And then we ate ALL of it.

Portobello Eggs Benedict

Hollandaise recipe From The Fundamental Techniques of Classic Cuisine, FCI Cookbook

Yields 4 servings

(This book is awesome!)

Print this recipe!

Hollandaise Sauce:

2 large egg yolks, room temperature

2 tablespoons (30 militers) of water

14 tablespoons of clarified butter, warm (200 militers)

2 teaspoons of lemon juice

Salt to taste

Cayenne to taste

Eggs Benedict:

8 large eggs

8 pieces of French bread (or English muffins)

2 portobello mushrooms

Hollandaise Directions:

Prepare your mise en place.

Place the egg yolks and water in a heatproof bowl and whisk them together.

Fill saucepan large enough to hold the bowl with water and place over medium-high heat. Bring to a low simmer.

Place the bowl over the simmering water, taking care that the bottom of the bowl does not touch the simmering water. (This system is called a double-boiler system.)

Immediately begin whisking the egg yolk mixture and continue whisking for about 3 minutes or until it thickens and becomes quite thick and airy.  This light, frothy mixture is known as sabayon.  Great care must be taken when whisking the sabayon over the simmering water, as if it gets too hot, the eggs will scramble and the sauce will not be salvageable.

Remove the mixture from the heat and add the warm clarified butter in a slow, steady stream, whisking constantly.  Start this process slowly so that an emulsion begins to form; the sauce will break if the butter is added too quickly.

If the sauce gets too thick, carefully think it with a few drops warm water to achieve the proper consistency.

Season the sauce with the lemon juice and salt and cayenne to taste, stirring to combine.  If not serving immediately, keep warm, uncovered over 120F water, taking care that the sauce does not overheat, or it will break.

Eggs Benedict Directions:

Next saute up the slices of portobello mushrooms and set aside.  Then slice up some French bread or English muffins and get ready for toasting.

Fill a medium-pot with water and place over high-heat. When it reaches just before boiling, add a tablespoon of vinegar and slowly add one egg. With a spatula nudge the egg whites closer to their yolk. Let it sit for about 3-4 minutes, or until the egg whites are completely cooked. Remove and place in a small bowl of water.  This will stop the cooking and also wash off the vinegar.

Then toast up your bread and begin plating. Place the bread down first, add the portobello mushroom, poached egg and then add a tablespoon (or more) of hollandaise sauce.

Repeat and repeat.

{ 33 comments… read them below or add one }

Katrina November 29, 2010 at 4:17 am

This is an awesome recipe! Super cool.

Reply

Eva-Stina November 29, 2010 at 5:08 am

Hi,
I just want to start by saying I read your blog regularly and I enjoy reading it very much! About the hollandaise sauce, in the recipe it says 2 tablespoons, right after 2 egg yolks… 2 tablespoons of what? The pictures are gorgeous anyway, someday I’ll learn how to poach eggs :-)

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Adrianna November 29, 2010 at 6:43 am

hi eva! it should be 2 tablespoons of water. all fixed now! thanks so much for the sweet words. x

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Abbie November 29, 2010 at 7:03 am

Blender Hollandaise is very easy, and usually the way I make it. Maybe not as good as the arm-falling-off method, but I think that has to do with the satisfaction of doing all that work! Put your eggs and water in the blender jar and blend to combine (about 10 seconds). Remove the center cover and stream in the clarified butter. Continue to blend (about 5-10 seconds), stopping to scrape down the sides. Season to taste with the lemon juice, cayenne and salt.

Hope this works for you!

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Adrianna November 29, 2010 at 11:56 am

yay, this is a must try! x

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Julie November 30, 2010 at 11:59 am

So the eggs are not cooked?

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Abbie December 1, 2010 at 8:21 am

No, the eggs are not cooked. Kind of like a home-made mayonnaise.

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Dana December 6, 2010 at 1:26 pm

I make hollandaise the exact same way. Not having your arm fall off before breakfast just makes for better days.

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nelly November 29, 2010 at 8:03 am

i just bought a hand blender that included a whisk as an attachment…definitely going to try this and let you know if it works!

=)

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Adrianna November 29, 2010 at 11:56 am

ahhhh very smart. that should work beautifully!

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Alicia November 29, 2010 at 10:12 am

I LOVE eggs benedict….but strangely never thought to try at home. I am seriously intimidated by hollandaise. I’m going to try and work up the courage!

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Joanne November 29, 2010 at 10:41 am

Hollandaise sauce should definitely be illegal. Perhaps that’s why I love it so much. I’ve always had a thing for individuals who are bad for me. Why should this be any different? So glad you forged ahead and made it even after some failed attempts!

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Nando November 29, 2010 at 11:41 am

Hi Adrianna,

I have a recipe for “Easy Hollandaise Sauce” on my blog. Basically, you can use a stick/immersion blender with the whisk attachment so that you don’t beat your arm off. Also, I use the measuring cup that came with the blender and “dunk” it in a bowl of water that was heated to a boil for 10 seconds on/10 seconds off until it reaches the correct consistency (usually about 2 minutes).

As for the clarified butter, I would use just straight melted butter. The original Hollandaise sauce is made by adding the butter to the beaten egg over the double boiler one pat at a time so that the fat in the butter is also incorporated as part of the sauce. Trying to remove some of the fat in the butter is a bit like eating a whole large pan pizza with a diet coke (I love DC and it’s my drink of choice, I’m merely making a point :) ).

BTW, you can probably find a really nice stick/immersion blender online for $60-75 and they’re well worth that price.

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Adrianna November 30, 2010 at 12:06 pm

Ahhh…the immersion blender seems to be where its at!

I’ve actually read a lot of recipes that call for straight melted butter, but using clarified butter will result in a creamier sauce, so it’s probably actually more fattening. yes! and it also makes for a stabler sauce that will be less likely to break.

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Nando December 1, 2010 at 11:23 am

If you don’t want it to break, add 1/4 tsp of dry mustard powder. You will NEVER know it’s there and it helps to emulsify the sauce (like a mayonnaise, which is basically what you’re making but with butter instead of oil).

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Monica November 29, 2010 at 11:51 am

Your post made me laugh, because well, making hollandaise sauce is an accomplishment all on its own and should be given a ribbon to anyone that is successful at it. Like you, I have failed a total of 3 times, before I finally got it and then, when you do, the sky opens up, the angels sings and you do the pretty happy-happy-joy-joy dance all over the kitchen all the while shouting I ROCK IT!

And girl you totally rock it! Because, this looks totally illegal – in a good way.

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Adrianna November 30, 2010 at 12:06 pm

I danced too. We’re twins.

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amanda@seegirlcook November 29, 2010 at 12:49 pm

oh how yummy. i love that they are so cute and bite-sized!:)

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Taryn November 29, 2010 at 6:45 pm

Haven’t tried it yet, but the Pioneer Woman has a blender hollandaise sauce recipe on her site:

http://thepioneerwoman.com/tasty-kitchen-blog/2010/01/how-to-make-blender-hollandaise-sauce/

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Rochelle November 30, 2010 at 7:12 am

YumyumyumyumYUM. That looks sooooooo goooood. I’m making eggs benedict this week and this made me want it right this very second. Yum.

An instructor in culinary school shared the secret to his hollandaise: tabasco instead of cayenne. Oh, and there are blender ways–but everything is so much better by hand.

Did I say, yum?

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Adrianna November 30, 2010 at 12:07 pm

ooooo…i like the idea of tabasco since it has that little bite of vinegar.

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sterling style November 30, 2010 at 10:32 am

wow this looks amazing! I love how comforting these are!

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tina November 30, 2010 at 10:44 am

oh man! i tried making homemade hollandaise over thxgiving and it just did not do it for me. i think i’ll try to do this recipe over the weekend when i have the guts to make it again. hope you had a great thxgiving :)

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CakeStory November 30, 2010 at 10:46 am

Yummmmm. Sinful is correct. I love eggs benedict but I might throw some spinach on there just to feel a little less guilty. I’ve never made hollandaise, but maybe a hand mixer with just ONE of the whisk attachments on would work (if you don’t want to buy an immersion blender).

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Kasey November 30, 2010 at 10:51 am

I’ve never tried my hand at hollandaise sauce but man, does it look delicious and incredibly worth every calorie!

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DessertForTwo November 30, 2010 at 11:41 am

I’m way too scared to make hollandaise! Can you come over and make this for me? Only 3 mornings a week, I promise! :)

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Adrianna November 30, 2010 at 12:08 pm

Umm…yes of course. Duh!

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Nicole November 30, 2010 at 1:11 pm

What a beautiful breakfast idea! Kudos on trying until you succeeded. My dad is a “never give up” kind of guy, too :)

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Zo @ Two Spoons November 30, 2010 at 11:28 pm

I can vouch for the Pioneer Woman’s blender recipe. I used an immersion blender with whisk attachment to make mine.

Yay for home made bread! I had hollandaise + portobellos + BRIOCHE + proper butter hollandaise at a cafe once…Almost died (and no, not from a heart attack :P). You are correct though…it’s buttermania.

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Marcella December 1, 2010 at 2:04 pm

holy moly.

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Janet December 2, 2010 at 10:57 pm

I make a microwave hollandaise sauce that is easy and usually turns out Microwave Hollandaise Sauce

This is one of my favorite sauces. I like it for eggs benedict and for asparagus.

2 tbsp. Lemon juice
1 c. butter
4 egg yolks
1 tbsp light cream or milk
dash of cayenne pepper

 Place cayenne, lemon juice and butter in 2 cup measuring cup
 Microwave on high for 45 sec.
 Stir butter until melted
 Beat until smooth
 Add yolks and cream
 Beat until well blended
 Microwave on medium for 15 seconds at a time, beating well after each 15 sec interval
 Continue until thickened (1 – 1 ½ minutes)
 Do not over cook or allow to boil
 If it curdles add a few more drops of cream and beat until smooth

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Yuki Mieo August 22, 2011 at 7:32 pm

Making the hollandaise sauce is very funny. We have the same experience. :))

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dre June 27, 2012 at 12:58 pm

this morning i googled portobello benedict and this popped up. so i decided to go with this for my first attempt at any kind of benedict, and it worked perfectly! thanks a lot!

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