Sandy Driscoll of Silver Lake frequently makes Eggs Benedict on weekends, using either brioche or croissants, crispy bacon, lightly fried egg (or poached) and homemade hollandaise. The dish is then topped off with herbs from her garden and a dash of cayenne for color and zippy taste. She also devised an easy microwave recipe for hollandaise that she is sharing with Eastsider readers:
1/2 cup butter, margarine, or ‘imitation spread’
3 egg yolks
1-2 tablespoons lemon juice (to taste)
dash of salt
Melt butter slowly (using 2 cup microwavable container) in microwave
Whisk in the egg yolks and lemon juice
Microwave 30-45 seconds and stir
Microwave an additional 30 seconds or so until it’s thick and creamy
Be careful with the timing – too much and it will curdle Add 1-2 tablespoons hot water to thin, if necessary This can be made ahead of time, and carefully reheated when you want to use it.
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