Chris’ Georges on York B&B HollanDaise Sauce

Eggs Benedict is a classic breakfast dish, and at Georges on York B&B we’ve put our unique spin on it. It’s so popular that many guests have asked how Chris makes his delicious Hollandaise Sauce. Now you can have a little Georges on York experience at home!

This is a method as much as a recipe, but is a relatively foolproof way of making fresh Hollandaise sauce from scratch. It’s done in the microwave in short bursts, with mixing in between. Fairly quick, this recipe is made without a double boiler or scorching it in a saucepan.

The amounts below are for a two-yolk sauce, which is generally enough for 4 eggs, maybe 6 if you just drizzle it on. The seasonings are more to taste, and you should
A) work with what you have, and
B) use what you like to the level of spice and flavor you want.
It is easy to proportion up for larger amounts, just remember it is 2:1 (2) Tbsp margarine to (1) egg yolk.

The Recipe:

4 Tbsp margarine or unsalted butter

2 large egg yolks

2 Tsp lemon juice

Salt, pepper, cayenne, red pepper, Maryland crab seasoning or any combination thereof, pinch amounts to taste.

In a microwave safe small mixing bowl melt 4 Tbsp unsalted butter or margarine. I use Imperial stick margarine, it provides the most consistent and smooth texture, and clarifies a bit when it melts. Salted butter gives a very grainy consistency. If you use a good stoneware or ceramic bowl it will heat up along with the sauce, and will help it stay warm on the side while you do other things. Add the egg yolks and whisk briskly.

Place bowl in the microwave, and heat in short bursts, whisking briskly in between each burst. I start with (2) bursts at 8 seconds, (2) at 7 seconds, and then 6- or 5-second bursts as necessary to get to desired thickness. It is crucial to whisk between bursts, and if part of the egg starts to cook in the early bursts make sure to break it up and blend it back in.

Once the sauce reaches desired thickness, add the lemon juice and spices. He just uses crab seasoning (we’re in Maryland, it’s like a law), a dash of cajun seasoning or cayenne, and a few red pepper flakes. Drizzle over poached eggs, or asparagus, or wherever you use hollandaise. Can you say asparagus?

Georges on York B&B Innkeeper Chris Tillman developed this method by trial and error. Not a fan of cooking? Let us make breakfast for you! Reserve your room for your next stay.

BONUS RECIPE: GEORGES ON YORK'S COUNTRY EGGS BENEDICT

One of our guests’ favorite breakfasts is our Country Eggs Benedict. This is a hearty take on a traditional favorite. We don’t use English muffins and Canadian bacon…we use biscuits and ham steaks! Makes 2 servings (two biscuits, four eggs, one small ham steak). Not a fan of biscuits? Try a nice thick slice of toasted bread.

Step 1. Make 2 biscuits (canned, frozen or your favorite homemade recipe). While they are baking, move on to Step 2.

Step 2. Make Chris’ Hollandaise Sauce as directed (see recipe above) and set on the edge of the stove to keep warm. If it gets too thick or cool you can thin it by adding a small amount of water and whisking, and reheat in the microwave for a few seconds at a time.

Step 3. Cook your ham steak, using a hot, flat griddle. Sprinkle with Domino Pourable Brown Sugar for a little extra sweetness. Cut into four pieces and keep warm.

Step 4. Poach 4 eggs. Use the water method. When they are finished use a slotted spoon to remove from the water and drain on a paper towel.

While the eggs are poaching, prepare two plates. Split the biscuits in two and lay two halves on each plate. Top each biscuit with a piece of the ham steak. Then add one egg to each. Top with Hollandaise Sauce and you have our Country Eggs Benedict. Serve immediately.

Variations:
Vegetarian version: Swap out the ham steak for sautéed spinach, grilled asparagus, tomato slices, or grilled portabella mushroom tops.

Making eggs benedict for a crowd? Try poaching eggs in the oven, using a muffin tin.

Helpful hint:
Practice! Before making hollandaise or poached eggs for guests, make them for willing friends or family! Hollandaise Sauce is finicky and can “break” easily. If the eggs scramble in your bowl, you broke it and you’ll need to start over. Try it out a few times and enjoy the outcome!

If you’ve never poached eggs, make them for yourself before you try them for your in-laws on Christmas morning. And, since all ovens vary, definitely practice the oven method to get your timing down for your desired doneness.

Enjoy our Country Eggs Benedict for your own special occasion breakfast, or whenever you want to treat yourself to a Bed & Breakfast kind of morning. And when you want to be treated, book your stay with us. Let us know you’d like us to make this recipe for breakfast and we’ll see what we can do!