Tag Archives: Breakfast

Eat – SO EASY Hollandaise Sauce

Hollandaise sauce.

People have funny reactions to Hollandaise sauce.  Some people think it’s disgusting. If you are one of those people, I have two things to say to you:

  1. This post is probably not for you.
  2. We maybe can still be friends, but you cannot besmerch the good name of the Hollandaise, or it’s gonna get ugly fast.

Annnywayyy…

For those who know a good thing when they taste it enjoy Hollandaise, it can still be kind of a love/hate relationship.

Hollandaise, I’m afraid, gets a bad rap.  The reasons are two-fold, it seems – but I am here to clean up this sauce’s reputation, or at least strongly  plead its case.

“It’s fattening.”

Well….  it has a high fat content.  I will give you that.  There are some calories in there, for sure.  (My recipe has 182  a serving which isn’t insignificant, I get it.)

BUT for those of us partaking in a Ketogenic- Low Carb/High Fat nutrition plan, it is actually kind of a dream sauce.  It has the fat content that we rely on to keep us  feeling full and satisfied, AND burning fat as fuel.  Butter and eggs?  Those are LCHF staples!!

Regardless of your nutritional preferences, there is room in there for some fat.  You will enjoy what you eat, you will feel satiated for longer periods, and fat is important for keeping our bodies functioning properly. Come on, live a little.  Have the Hollandaise.

“It’s too hard to make.”

Yeah, nope.

I get it, in culinary school I was terrified making Hollandaise – it seemed SO complex, and so easy to screw up.  All of that double-boiler/ bain marie bullshit, trying to whisk like hellfire and stream in the butter.  AND WHAT IF IT DID CURDLE!?

THE PRESSURE!!!!

Except not at all – it is super simple and (I swear) actually pretty well foolproof – and I am a Grade A fool, so we can say it is “Keri Proof” if you do it like I do.  Here we go:

WHAT YOU NEED
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4 egg yolks

1 stick of butter (1/2 cup)

½ – 1 tablespoon lemon juice  (pardon my squeezy lemon, it was all we had)

Pinch dry mustard (optional)

Pinch cayenne pepper or dash of hot sauce (optional)

Hot Water (as needed)

*Makes 6 servings (but no one will judge if it doesn’t go down that way at your house, I promise.)

WHAT YOU DO

Place the egg yolks and lemon juice into the blender.  I start with 1/2 tablespoon of lemon juice because I don’t like a really lemony sauce.  If you do, you can easily adjust when finishing, but once you have over-lemoned, there is no unringing that bell.

I like a pinch of dry mustard in my Hollandaise, just to give it a little extra something in the background.  BUT, just a pinch.  I don’t want it to actually taste like mustard.  Some folks prefer to add a little cayenne pepper for a bit of a kick.  I am a traditionalist, but you do you – add either of those now if you would like:
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Cover and give the contents of the blender a pulse – 5 seconds or so.

In a measuring cup (or other microwave safe container with a pouring spout,) melt the stick of butter until it just starts to boil.

Remove the center of your blender top, turn the blender on to a low to medium-low setting, and slowly stream in the hot melted butter:
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Oh yeah.

People tend to over think this step – don’t be too fussy, let it all stream in, then let the blender run for 30 seconds or so and you will be good to go.

If it is too runny, let it sit a bit and it will thicken…  if it gets too cold, microwave for 10 seconds (it will curdle a bit, but see the next sentence to solve that problem.)   If it is too thick, or if the butter has caused the eggs to curdle up, then add warm water, 1 tablespoon at a time, and give it a good whisk.  It will come right back together and thin right out. I pinky swear.

Give it a taste to see if you want a bit more lemon, and then start finding stuff in your kitchen to drown in it top with the golden goodness.

This morning I actually used the whites that I had left over from separating the eggs, fried with a little bacon and one full egg to make a quick scramble.
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Hello, you beautiful sauce, you.

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Eat – Bacon, Bourbon, and Blueberry French Toast Casserole

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I always loved the concept of an overnight french toast casserole – toss it all together and stow it in the fridge the night before a holiday breakfast or brunch, then just shove it in to bake the next morning while you start working on your all-important mimosa drinking family time.
Genius. Except they all seemed so sicky-sweet during Pinterest research. Not really my breckie M.O….. what’s a girl to do?

WING IT, OF COURSE!

The general concept is simple, it just needed Keri-ing up a bit.
I love bacon. I love bourbon. I think blueberries are swell and it never hurts to incorporate them into breakfast, yes? (Trust me. Yes.)

What You Need

½ cup butter 1 cup brown sugar

3 tablespoons bourbon (seems sad to use such a small measuring device for bourbon)

6 oz fresh blueberries

6 slices bacon, cooked and crumbled

1 loaf old French bread (a bit stale, not ANCIENT) cut into 1 and ½ inch slices (depending on your loaf, you may need extra – enough to cover the bottom of a 9-13 baking pan.)

4 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

What You Do

-Melt the butter in a sauce pan over medium heat, and then add the brown sugar and stir to dissolve. Allow the mixture to bubble and thicken, stirring regularly (don’t walk away from this, it all happens quick,) for 2 minutes.

-Remove from heat, add in 2 tablespoons of the bourbon and stir again.

– Spray the bottom of a 9”-13” baking pan lightly with nonstick spray, then pour the sugar/butter/bourbon mix into the bottom of the pan and spread evenly over the bottom.

-Sprinkle ½ of the blueberries and ½ of the bacon crumbles evenly over the mixture in the bottom of the pan.

-create a single layer of bread slices, close enough to be touching each other, on top of the blueberries and bacon you just sprinkled In the pan. (Or see note at * below.)

– in a bowl, beat together the eggs, milk, remaining bourbon, vanilla, and nutmeg until completely blended.

-Slowly and evenly pour the mixture over the bread.

* Alternatively, you can dip each slice of bread before laying it in the pan to ensure even coverage, but Keri is kind of lazy.

-Sprinkle the remaining berries and bacon over the top, cover with foil and refrigerate overnight.

-in the morning, take the cold pan out of the fridge, set it (still covered) in the cold oven, and turn the oven to 350. Bake for 1 hour.

 

YES!  (See, I told you.)

 

 

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