Eggs Roberta Hollandaise

14
Ingredients

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #22531

January 13, 2016

Categories: Breakfast, Eggs, Brunch, Valentine's Day, Oven Bake Vegetarian, Kosher Dairy, more

recipe by:
ForeverMama

"This is a special twist on Eggs Benedict. Makes for a memorable special breakfast and is fab! This is a recipe from the culinary school I attended a long time ago."

Original is 6 - 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (364.4 g)
Calories 1089.4
Total Fat - 88.5 g
Saturated Fat - 43 g
Cholesterol - 1733.5 mg
Sodium - 1374.6 mg
Total Carbohydrate - 25.1 g
Dietary Fiber - 1.1 g
Sugars - 3.1 g
Protein - 47.1 g
Calcium - 568.6 mg
Iron - 6.4 mg
Vitamin C - 1.2 mg
Thiamin - 0.8 mg

Step 1

With a 3-inch fluted pastry cutter, cut out 8 rounds from the bread slices.

Step 2

With the same cutter, cut out 8 rounds of Gruyere and ham and set aside until ready to use.

Step 3

In a medium size skillet, heat 3 tablespoons butter over medium-low heat and saute the bread rounds on one side only, until golden.

Step 4

With the remaining 1 tablespoon of butter, coat a baking dish and arrange the bread rounds browned-side-up in the dish.

Step 5

Cover each slice of bread with a round of cheese and the ham.

Step 6

Separate the yolks from the whites, reserving 4 of the whites in a bowl and placing each yolk in a separate ramekin. Reserve the remaining 4 whites for another use.

Step 7

Beat the the 4 egg whites until stiff, but not dry.

Step 8

Fit a pasty bag with a star tube and fill with the beaten egg whites.

Step 9

Pipe three rings one on top of the other around the perimeter of each bread slice.

Step 10

Gently slide-in an egg yolk from each ramekin into the center of each croustade.

Step 11

Add 1/4 teaspoon of butter on top of each egg yolk and bake until yolk is set and egg whites are lightly browned for approximately 8 - 10 minutes.

Step 12

Remove each croustade onto serving plates and spoon a band of Hollandaise sauce over the top.

FOR THE HOLLANDAISE

Step 13

In a small saucepan, mix the water, lemon juice, salt and pepper. Place saucepan over medium heat and reduce to 2 tablespoons.

Step 14

Remove from heat and cool slightly. Add the yolks and whisk rapidly to mix throughout, placing saucepan over very low heat until the mixture is thick and creamy.

Step 15

Remove from heat and add the melted butter in very slowly (teaspoon by teaspoon, initially), while whisking constantly.

Step 16

If the sauce thickens too much, add a little water to lighten.

Step 17

When all of the butter has been incorporated, correct the seasoning with salt and pepper if necessary. Add pinch of cayenne, to taste.

Step 18

Keep warm over a pan of tepid water.

NOTE: If the sauce is to be kept for any length of time, sometimes chef's will stabilize the sauce with 1 teaspoon arrowroot starch added to the yolks while beating them or by adding 2 tablepoons of Bechamel to the finished sauce. This process is called "bastardized Hollandaise

Tips

Ramekins or small bowls

1 Reviews

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Daily Inspiration

Made these eggs this morning and they were really enjoyed. I halved this recipe as there are only the two of us and I cheated a little by not separating the egg yolk and white. I used grated gruyere as that's what I had on hand. Otherwise I stayed with the recipe and the ramekins turned out great, as well as, the hollandaise. Thanks for a great recipe.