I love brunch and I love Eggs Benedict. I love Irish Eggs Benedict (with corned beef hash) and Salmon Benedict. Not to mention Spinach and Tomato Benedict.
I wanted a quick and easy way to make the hollandaise sauce if I craved it, and this does the trick. It is thicker than your traditional!
Quick Hollandaise Sauce
- 1 tablespoon unsalted butter or butter alternative spread, such as Brummel and Brown
- 1 egg yolk
- 1/2 a lemon, juiced
- pinch of kosher salt
- dash of cayenne
In a microwave safe bowl, melt the butter or spread for 15-20 seconds until almost melted. Add egg yolk and whisk. Return to microwave for about 10 seconds. Whisk until smooth. Quickly add the lemon juice and microwave again for about 5 seconds. Whisk until smooth. Add the salt and cayenne. Serve immediately.
Shown here with sautéed spinach and a slice of tomato and an egg, sunny side up.