Eggs Benedict Butter

I was staying at my friends Eric & Liz's house a few weeks back. We met working at Hopkins Inn many years ago. Eric pursued a career in fine arts while I pursued a career in the culinary arts, you know the art form that uses all the senses.

Eric always had a good palate and has been fortunate enough to have eaten at some of the country's iconic restaurants. Talk, as always, turned to food and Eric told about this lazy man's hollandaise sauce he made for breakfast sometimes. Genius, let's give it a whirl in the Aga Kitchen.

Simple enough idea. Add some butter, lemon and other hollandaise flavors to the bottom of a cup and drop a poached egg on top. The warmth will melt the butter, the yolk will bind (kind of) and there it is. Fast, easy and pretty good.

I kicked it up a notch by making a compound butter with lemon, mustard, umami, parsley and a little salty Canadian bacon to round out the flavors.

Eggs Benedict Butter

  • 1/2 lb best butter you can buy, room temp, Kerrygold grass fed from Ireland is our favorite
  • 4 oz of Canadian bacon small dice crisped up in the Roasting Oven with a little butter or lard
  • 1/2 lemon, zest and juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worstchestshire sauce OR 1 teaspoon anchovy paste 
  • a few tablespoons of chopped fresh parsley

Put everything together in a bowl and mix until well blended. I used my Kitchenaid stand mixer.

To assemble

  • Let Benedict Butter soften, you will need a healthy tablespoon per two eggs
  • Poach eggs and prepare any other sides your having, don't forget to warm your plates
  • assemble your plates putting butter on bottom topped with the eggs. I added a little butter to the top for effect.
  • Eat

That's it, super easy if you know how to poach eggs. I do.

I missed a healthy dash of Tabasco, apologies.

Enjoy, Gerry