Hollandaise for the Holidays

There is nothing like Eggs Benedict. Ever.

In the morning, or for a dinner with a glass of Gewurztraminer (as my dad prefers it), it always seems to make a day better. I cannot think of a bad morning when I have had Eggs Benedict.

In 1894 Lemuel Benedict walked into the Waldorf Hotel, hoping to cure his morning hangover with a satisfying breakfast. He told the waiter to give him "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise."

The maitre d' at the time was so impressed by this combination that he decided to add it to the morning and lunch menus, but he substituted the bacon for ham, and the toast for a buttered English muffin.

Apparently, that's where we get this famous breakfast item. Rely on its verity I would not, but it makes a good origin.

Today, I learned how to make the renowned sauce that seems to make the ever-so-perfect meal complete--hollandaise.

As I took advice from "Joy of Cooking", it all starts with preparation. It is key to have all ingredients at hand when cooking up this guilty mayonnaise. "Whisk, wait 'til the egg yolks thicken, add water" seems to be the trusted pattern here. I was nervous at first, but then when I saw my sauce transform into a soft, golden Hollandaise glow, I knew I was there.

As exams, college application deadlines, and the stressful holidays approach, a nice warmed plate of my favorite breakfast with a scoop of homemade grits seem to make all my troubles melt away right along with my poached egg.

Father and I composed a spontaneous poem at the dinner table:

"Hollandaise for the holidays

Smeared all over my plate

Benedict for Breakfast

For which I cannot wait

Once was a poached egg,

Now in a warm place.

Once was a warm sauce,

Now all over my face."

 

I would wish you "Happy Hollandaise", but I am afraid it is redundant.