Hollandaise Sauce – Rants Raves and Recipes

March 9, 2016June 17, 2016

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole. The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over? So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg. To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

3 English muffins split and cut into ½” cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½” pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise.

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

Yum

Eggs Benedict Casserole

Ingredients

Ingredients for Eggs Benedict Casserole
3 English muffins split and cut into ½" cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½" pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter
Ingredients for Easy Blender Hollandaise Sauce
2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Instructions

Directions for Eggs Benedict Casserole
Spray or butter a 3 cup (appox) Au gratin dish.
Split and cut up the english muffins and cut into small cubes.
Dice the Canadian bacon.
In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
Cover with foil and refrigerate for at least 4 hours up to overnight.
When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
While the casserole is baking begin to prepare the Hollandaise.
Directions for Blender Hollandaise
Melt two sticks of butter and keep warm (not hot).
Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

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June 19, 2015June 30, 2016

Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

Yum

Stuffed Mushrooms and Hollandaise

Ingredients

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
In a food processor finely chop the stems and the shallot and garlic.
In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
In a separate pan cook the sausage. Once cooked drain on paper towel.
Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
Preheat oven to 375º.
Brush the caps with the melted butter and place into a baking dish.
Spoon the mixture into the cap cavities so that they are slightly mounded.
Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
While the caps are cooking prepare the Hollandaise.
To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

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https://www.rantsravesandrecipes.com/stuffed-mushrooms-hollandaise/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

December 1, 2014

Eggs Blackstone

Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories. About the only sure thing is that it was probably invented in New York City.

Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of complimentary side dishes.

Ingredients for Eggs Blackstone

The ingredients in this recipe are per person so simply multiply the ingredients by the number of persons you are serving. One recipe of Hollandaise sauce will serve about 4 persons.

Blender Hollandaise

I found this recipe years ago in the N.Y. Times Cook Book. I changed it slightly but it still produces a delicious Hollandaise with very little effort. The ingredients for this should be prepared in advance of poaching the eggs and made once the eggs are cooking.

3 Fresh Egg yolks
1 ½ sticks unsalted butter
¼ tsp salt
¼ tsp. pepper
2-3 dashes of Tabasco
1 Tbs fresh lemon juice
½ tsp paprika

Directions for Blender Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).

In a blender place the yolks, salt & pepper, Tabasco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the “mother sauce” as doing so will break the sauce.

Ingredients for Eggs Blackstone

2 fresh whole eggs per person
1 toasted english muffin halved
2 thick slices of tomato lightly salted
1-2 slices of bacon well done cut in half
Saute pan with about 2 inches of water lightly salted and with 1 Tbs white vinegar added

Directions for Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain

Cut the tomato into ¼ inch or thicker slices and lightly salt.

In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.

Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.

Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.

Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.

Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.

* You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.

Here are a few items to help make this recipe:
Oster 6706 6-Cup 450-Watt, 10-Speed Blender, Black
Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
Wolfman’s Muffin Master English Muffin Splitting Tool

A nice english muffin, a nicer egg, an even nicer eggy sauce, some sort of red thing, and BACON!!!!!, I howl with delight for anything BACON!!! This one gets 5 paws for sure!

Eggs Blackstone

2014-12-01 19:38:47

Serves 4

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

For the Blender Hollandaise

3 Fresh Egg yolks
1 ½ sticks unsalted butter
¼ tsp salt
¼ tsp. pepper
2-3 dashes of Tabassco
1 Tbs fresh lemon juice
½ tsp paprika

For the Eggs Blackstone

2 fresh whole eggs per person
1 toasted english muffin halved
2 thick slices of tomato lightly salted
1-2 slices of bacon well done cut in half
Saute pan with abour 2 inches of water lightly salted and with 1 Tbs white vinegar added

For the Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).
In a blender place the yolks, salt & pepper, tabassco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the "mother sauce" as doing so will break the sauce.

For the Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain
Cut the tomato into ¼ inch or thicker slices and lightly salt.
In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.
Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.
Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.
Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.
Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.

Notes

You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.