I'm still having computer issues, but I have pockets of "onlineage". I can finally start catching up on some of my meals of the last week. One particular morning, I woke up to a beautiful morning. I wanted something 'sunny' and not heavy. So I lightened up Eggs Benedict by layering a beautiful beefsteak tomato instead of ham beneath the poached eggs. I make a blender Hollandaise that's easy and delicious. It was a great start to my day!
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
dash hot pepper sauce
1/2 cup butter
Add egg yolks, lemon juice, salt and hot pepper sauce to blender. Blend about 5 seconds.
In small saucepan melt butter until very hot and bubblying (or melt in microwave, microwaving until very hot and bubbly). With blender (containing egg yolk mixture) running, pour in bubbling butter in steady stream. Partially shield with lid to prevent butter spattering. Blend until thickened, about 30 seconds. Serve immediately.
Source: Cooking with a Food Processor (General Electric Company), copyright 1978
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