Yields: hollandaise enough to coat 2 eggs (1 serving)
Oozing, creamy, yellow sauce on top of perfectly poached egg and bacon with toast in the morning. Breakfast doesn't get better than this. Every time I go for breakfast or brunch in cafes, I always want to go for Eggs Benedict, but knowing the amount of fat contained in the hollandaise sauce makes me think not twice, but 5 times. So unless I really crave Eggs Benedict, I always go for other things like baked eggs, etc. The thing is, I LOVE hollandaise sauce.
So one day I was so craving for some good poached egg and hollandaise sauce, but I gained weight from all the sweets I ate excessively... That's when I decided to have this recipe a go. A classic hollandaise sauce uses butter emulsified with lemon juice and egg yolk, but this recipe exclude the butter and so it reduces the amount of saturated fat substantially! Guilt-free ladies.
- 1/3 cup low-fat plain yogurt
- 1 teaspoon lemon juice (maybe more)
- 1 egg yolk
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon Dijon mustard
- fresh ground black pepper, to taste
- pinch of dried herbs, like parsley or fresh dill
Let's get stirrin'...
On a saucepan, heat up some amount of water (depending on the size of your saucepan) to simmer, not boil.
Separate your egg and put the yolk on a heatproof glass bowl. Felt so silly taking a picture of a lonely egg yolk, lol.
Add the mustard, yogurt and lemon juice. Stir it up with a balloon whisk.
Put the heatproof bowl on the saucepan of simmering water, keep stirring slowly and don't stop. Even if your hand hurts from stirring too much, just don't stop. And make sure that the bottom of the bowl doesn't touch the water in the sauce pan, unless you want to end up with a sour scrambled egg, which may be delicious too. Hmm, should try that next time.
It may look very liquidy at first. But have faith my friend, it'll thicken up once the temperature reached around 65°C, which is the temperature when the yolk coagulate. Well, those laboratory report I did in uni finally pay off.
Once it thickens up, add salt, pepper and herbs while it's still hot. Then remove from heat. If it's too thick, add lemon juice bit by bit. Hollandaise sauce DONE baby. How easy was that?
Poached egg method is usually boiling egg in a vinegary water for 3 minutes, but it takes skill to have a perfectly round and clean poached egg. So I found this way of poaching egg on Youtube where you can poach an egg in an oiled cling wrap. Here's the video:
Worked like a charm!
Poached this for 3 minutes and it was perfect.
Although it does have a wrinkly side on one side, but I hid it by putting it perfect-round side up. Don't forget to put more seasoning on top of it...
I served it on a mushroom risotto. Because English muffin is too mainstream.
One big ladle of the hollandaise sauce and some more chopped parsley.
Run your knife down to half the egg and there you have it. A perfectly poached egg with oozing yolk and creamy guilt-free tangy hollandaise sauce. Definitely got all the flavour and creaminess of a hollandaise sauce. Seriously salivating as I write this post.