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Eggs Roberta Hollandaise

Here's how you make Eggs Roberta Hollandaise
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  • Servings: 6 - 8
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 6 - 8 people.

Ingredients

The ingredients are:
  • 8 ounces bread slices (8 slices white American bread, Pepperidge Farm, recommended)
  • 6 to 7 ounces Gruyere cheese slices (8 slices, cut paper thin with a cheese slicer)
  • 8 ounces ham (8 slices good quality ham)
  • 4 tablespoons butter
  • 8 large eggs
  • 2 teaspoons butter (unsalted preferred)
  • FOR HOLLANDAISE
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 2/3 teaspoon salt
  • Freshly ground white pepper (or pre-ground)
  • 3 egg yolks
  • 1/2 pound butter, melted (unsalted preferred)
  • Cayenne pepper, pinch to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Ramekins or small bowls

We hope you enjoy this recipe!

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