pioneer woman recipe for blender hollandaise sauce

#Pioneer woman recipe for blender hollandaise sauce crack

If it’s not, add a little more juice and give it a stir, then blend again.Īdd in a generous shake of cayenne pepper. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. While blender is running, pour in melted butter in a thin stream. Blend egg yolks and lemon juice at high speed for 10 seconds. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. Cut butter into chunks and place into glass measuring cup. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. Separate the eggs and place the yolks in a blender. In a small saucepan, melt 2 sticks of butter until sizzling. Recipe from Ree Drummond, “The Pioneer Woman” Serve immediately.Isn’t it wonderful to have a fail-safe, easy blender hollandaise recipe so your morning eggs can have this positively sexy sauce on them? Top with hollandaise sauce and garnish with parsley and feta cheese.

Over half an English muffin, place a scoop of the shakshuka chickpea mixture and one of the shirred eggs.

Blend for 30 mote seconds until thickened. The mixture will thicken as you add the butter.

With the blender at medium speed, slowly pour in the hot butter into the egg yolks.

Use a spatula to scrape down the sides as needed. Place the egg yolks, lemon juice, salt and cayenne pepper in a blender. Add 1 tablespoon of butter and cook sauce: Set the pan over low heat and add 1 tablespoon of butter.

While the eggs are cooking, toast the English muffins on medium-low, until warm and slightly crisp.

(If your pan isn't ovenproof, continue to cook it on the stove, covered, for 5-7 minutes.)

Transfer skillet to the oven and bake 5-7 minutes.

Season with salt, pepper and feta cheese.

#Pioneer woman recipe for blender hollandaise sauce crack

Make 4 small wells in the tomato mixture, and crack an egg into each well.Stir in half the parsley and a pinch of chili flakes for added spice. 2 sticks butter 3 whole eggs, separated 1 whole (juice of) lemon Cayenne pepper, to taste. Allow the mixture to bubble until it has thickened, about 5-6 minutes. Recipe from Ree Drummond, The Pioneer Woman Serves 4. Stir in the paprika and cumin, and cook until fragrant, about 30 seconds.Cook, stirring often, until softened, about 4-5 minutes. In a medium pan (preferably a cast iron skillet), heat the olive oil.Pin this Shakshuka Eggs Benedict recipe for later! Plus, the addition of toasted English muffins helps to soak up the sauce.ĭrizzled with hollandaise and sprinkled with fresh parsley and feta cheese, this is an easy brunch dish that’s sure to impress.Ĭomment below if you try this recipe, and be sure to share it on Instagram with the hashtag #feastandwestrecipes. Then she used a spoon to swirl the water in the pot, removed the spoon, and dropped eggs gently in to simmer for 2 to 3 minutes. My brunch version is a variation on classic eggs benny, complete with a super easy hollandaise sauce you can make in a blender! (My friend Christine taught me this recipe - so good.) Drummond added vinegar to gently simmering water.

I use our cast iron skillet to make it on the stove, then pop it in the oven to cook the eggs a little bit longer. The spices include a rich combination of cumin, paprika and chili flakes for a little extra spice. Her key to making the perfect hollandaise sauce is to use the yolks of two eggs that are. The flavors of this vegetarian dish are so bright and warm. 01:10 Ina Garten shows how quick and easy it is to make homemade hollandaise sauce with a blender. It’s one of our favorite dinner recipes right now, but the breakfast quality gave me the idea to turn it into a brunch dish to share. I’ve been wanting to make it for you for a while.Įssentially, shakshuka consists of eggs poached in a spicy tomato sauce with chickpeas and feta. Have you ever had shakshuka? It’s a North African dish that’s popular in the Middle East for dinner, but people in Israel eat it for breakfast. I am talking about this Shakshuka Eggs Benedict recipe. I’m not talking about eating warmed up leftovers. (Let’s be clear: Smoothies are not dinner.)īut dinner for breakfast? Also great. Not every day, but once in a while? It’s just so ridiculous, you can’t not love it! I have long been a fan of eggs, bacon, muffins, french toast, pancakes and waffles at dinnertime. All opinions are our own.īreakfast for dinner is always a winner. If you click on one and buy something, Feast + West receives a small commission at no additional cost to you. Make Shakshuka Eggs Benedict for a brunch or dinner dish that’s sure to impress! Poach eggs in a chickpea tomato sauce, and serve them over toasted English muffins topped with drizzles of an easy hollandaise sauce and a sprinkle of feta cheese.