I love posting breakfast dishes right before the weekend, because, honestly, who has time to make special breakfast dishes like eggs benedict during the week?
I call this “lemony” hollandaise because I had a slight accident and doubled the amount of lemon in my original recipe. I was a bit worried, but the lemon really shone in this hollandaise sauce and was a nice little flavor surprise.
I decided to use a ham and cheese scone from one of my favorite brunch restaurants in NYC, Alice’s Tea Cup, as the base for this hollandaise.
If you live in New York or if you are ever visiting, you must visit Alice’s Tea Cup for brunch. There are three locations – 64th and Lexington, 82nd and 2nd, and 74th and Columbus. Each location has a slightly different menu, and the 64th and Lexington location is by far my favorite. However, each of these locations has such a similar charm to them. The décor is whimsical and charming. As soon as you walk through the doors, you are transported to a wonderland of sorts. For children, fairy wings are available to wear as you enjoy your breakfast, but only after you are sprinkled with a bit of fairy dust to send you on your way. The countertop is filled with wonderfully decorated cakes and their signature scones – Ham and Cheese, Plain, and the Pumpkin Scone. Ohhhhh the pumpkin scone. I had it once four years ago and have never stopped thinking about it since. However, I do not get it, because I know beneath that beautiful little crust is a calorie bomb waiting to implant itself in my hips. So instead, I tell other people to get it and watch them as they enjoy. J
These scones are the perfect base for a delicate poached egg, where the tender crumb sops up the golden yellow yolk as it oozes from the broken poached egg. Topped with a creamy, wonderfully light hollandaise, this is truly a breakfast to be made time and time again.
Eggs Benedict with a Lemony Hollandaise Sauce
4 egg yolks
1 1/2 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel or glass 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.
4 ham and cheese scones
2 teaspoons white vinegar
Salt and pepper, to taste
Fill a small saucepan half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into a cup or mug, taking care not to break the egg or yolk, and slowly drop the egg into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Top each scone with poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.