Just about to make this but with the speedy way to make hollandaise sauce.
Eggs Benedict Florentine with Creamy Butter Sauce
1 tablespoon corn starch
1/2 cup water
1/3 cup low-fat buttermilk
2 large eggs
2 tablespoons clarified butter
Salt and pepper, to taste
1 teaspoon olive oil
1 bunch kale, cleaned and leaves torn into pieces
1/2 teaspoon minced garlic
4 large eggs, poached
4 whole wheat English muffins, toasted
Special equipment: heat-proof thermometer
1. For the sauce: Place the corn starch in a heat-proof bowl set over a pot of simmering water (or use a double boiler) over medium heat.
2. In a small bowl, whisk together the water, buttermilk, and eggs, mixing well.
3. Add the buttermilk mixture to the corn starch, and whisk until combined.
4. Cook, whisking constantly, until sauce is thickened and bubbly and reaches 160 degrees, about 7 minutes or so.
5. Add in the clarified butter, whisking until combined. Season to taste with salt and pepper. Remove from the heat, cover, and set aside.
6. For the kale: Meanwhile, in a large frying pan over medium heat, heat the olive oil until shimmering. (At this point, I also got the water ready to poach the eggs.)
7. Add the kale leaves (I added mine in small batches), stirring until the kale is dark green and wilted, about 4-5 minutes.
8. Add the minced garlic and stir until fragrant, about 30 seconds or so.
9. To assemble the dish: Top each toasted English muffin with a few tablespoons of the cooked kale/garlic mixture, a poached egg, and a few tablespoons of the butter sauce. Serve immediately.
I found a really great website called “Simply Recipes” and is full of simple recipes and ideas so:-
If you don’t want to go to too much trouble with the sauce try this hollandaise sauce done by blender. Looks simple and easy to me.
Easy Blender Hollandaise Sauce
3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter (if using salted butter, skip the added salt)
1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.