Hollandaise sauce & Gluten Free Eggs Benedict

Have you ever gone to shopping and found several thing you just had to buy and afterwards one of them got forgotten about? I had gotten several books in my buying splurge, and when I got home I put all but one on the shelf and went off to read. This was years ago mind you, I did pick up the book, but not with the enthusiasm that I had when I bought it.

This book had a companion book of sorts, about cooking ingredients, one which I love to look through for cooking ideas. I also looked through this one, I even book marked recipes that I wanted to try, but I never got around to cooking any of them, until now.

I wanted Hollandaise sauce to make Eggs Benedict and I knew this book had a simple recipe for it.  I wasn't originally planning on using this cooking session for a post so the pictures are a little messy, they were an afterthought in the middle of cooking, I decided that I had to share this with you guys.

I got the ingredients together and pretty much just whisked for a while, the recipe was super simple.

Whisk, whisk, melt, melt....

Golden tangy goodness.

I roasted the broccoli and cauliflower in the oven while I got everything else ready. My toast was toasted and buttered. My ham slices (I didn't have Canadian bacon, so I had to make do) were browned in my frying pan next to my eggs. The most challenging part was doing all this while still whisking the hollandaise! Thankfully I prep everything before I actually start cooking, so everything I needed was in arms reach. I pre-crack my eggs in little dishes and salt and pepper them so I can just pour them into the pan when ready.

I made this for dinner and scarfed up everything, the hollandaise was so good. Because it was just me eating I had a lot of left over hollandaise sauce and had to keep it warm so it wouldn't separate. The book suggests variations for the sauce, one of which is to make it a Mousseline sauce by adding cream to it once it cooled slightly. I decided to try it, hoping that it would keep it from separating once it cooled. It mellowed out the flavor nicely and made it even creamier. And guess what? It allowed me to reheat the sauce the next day, without it separating, and I made a wonderful breakfast for Mr. Beam and myself. I will definitely be using this recipe again.