Well, ok, I may have done a fair amount of work on this one. But I tried to use a guiding hand rather than take over.

Hiromi got hooked on Eggs Benedict after we made a stop at Fremont’s 35th St. Bistro for brunch early in the year. I’ve made Eggs Florentine or other vegetarian variants at home, and when we’ve found ourselves at brunch at a place which offers Eggs Benedict, there’s a fairly good chance Hiromi will order it. Her favorite so far was made with a sort of truffled hollandaise with mushrooms at Volterra in Ballard.

Hiromi wanted to learn to make hollandaise sauce before leaving, so I walked her through one of the effective “cheating” methods that involves melting the butter with the warmed egg yolk and lemon-water mixture. I’ve done the traditional method, the blender method (particularly effective when a rescue effort is required), and  this approach, and I think it’s the most fool-proof.

Eggs-florentine-rapini

I had blanched some rapini for ohitashi the night before, but we had a bit leftover. The slight bitterness of the rapini is a good way of balancing the luxurious richness of the hollandaise and poached egg.

We also had some crispy fried potatoes, which I oil-blanched and fried like frites.