Today I decided to use some of the leftover pork that we had from the birthday celebration (so much pork) and make pork eggs benedict with BBQ hollandaise sauce and rosemary grits. To my delight it turned out totally amazingly well! So, let me tell you about this hollandaise.
Although from everyone says hollandaise can be difficult I think if you follow these simply instructions (and are mindful of the heat you expose your sauce to) you won't have any trouble.
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Now once you've followed these instructions, heat about 1/3 cup of your favorite BBQ sauce and whisk it in slowly while still over the low boiling water.
After warming up the pork in a frying pan with a tablespoon of butter (mmm...) I piled it on top of some toasted french bread, then topped that with the poached eggs and then hollandaise.
For the grits I just added a half cup of grits to 2 cups of boiling water with some salt then seasoned to taste. They turned out alright but ended up being totally essential in leveling out the meal because the BBQ sauce I used was a little on the sweet side...
Sorry the pictures are so crumby. Hoping to get a decent point and shoot soon!
Directions Courtesy The Food Network