Eggs Florentine

This morning I dragged myself out of bed for a 10am yoga class while Ryan went to the office to prepare for his trip to Vegas tonight. After class, I stopped by Von's to get brunch items and food for the week. On the menu for Sunday brunch: Eggs Florentine. The last time I made this was in college when I was visiting Monkey at Columbia. It is one of my all time favorite brunch items, along with french toast and huevos rancheros. For today's meal, I used Alton Brown's Hollandaise recipe but only made 1/3 of it. I wish I had made 1/2 of it so I could cover the dish with lemon butter goodness but alas this is probably for the best.



Hollandaise Sauce
Courtesy of Alton Brown

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.