Who does not love a great homemade Eggs Benedict?
We are continually changing things for our breakfasts and afternoon teas and are especially proud of our Eggs Benedict which we serve on one of the weekend days.
Our Eggs Benedict has a story with distant memories of making Eggs Benedict with my Mom when we first purchased Brewster by the Sea many, many years ago. I researched the proper way to cook a poached egg and came up with a method of boiling the eggs in swirling water with a little bit of vinegar. We usually were making breakfast for 18 people and let’s just say cooking 36 poached eggs in one morning when many might arrive together was not a pretty picture. I remember my mother, who was usually a very patient person, saying to Byron “This is a complex breakfast and guests are just going to have to wait!” Not the answer he or our guests wanted to hear. Needless to say, we tried other ways of cooking poached eggs with electric poachers and similar gadgets that just never seemed to work.
In January, we were at an Innkeeper’s Conference in Long Beach, California where we enjoyed visiting with our local Brewster Innkeepers.
Just love these guys! We were all represented in this shot- Debbie from SeaMeadow Inn, Brian and Charlie from the Old Manse Inn, Amy from Brewster by the Sea and Marco and Angelo from the Candleberry Inn-plus Donna and Byron!
While relaxing on the boat deck one afternoon with Debbie-
she mentioned that her guests love her Eggs Benedict. My immediate question was- how do your cook poached eggs for so many guests at one time? Being the wise innkeeper that she is – she sent me a link to this ingenious little gadget:
Of course Amazon most always has what we are looking for- https://www.amazon.com/RSVP-International-6-c-Endurance-Poacher/dp/B000KIJIGY/ref=sr_1_3?ie=UTF8&qid=1503081732&sr=8-3&keywords=egg+poacher+6+cup
What a gal! She also offered to have us all over for an Eggs Benedict demonstration and taste testing. She made it all seem so easy, so I immediately came home and ordered the gadget along with including Benedict on our test menu over the winter.
We tested several recipes for the Hollandaise Sauce and landed on this one, which is so fresh and flavorful and so easy to make in the blender.
- 3 eggs yolks
- ¼ teaspoon Dijon mustard
- 1 Tablespoon Lemon juice
- ¼ teaspoon Hobanero Sauce
- ½ cup butter
- In the container of a blender, combine the egg yolks, mustard, lemon juice and Habanero Sauce and blend together for about 5 seconds.
- Place the butter in a glass measuring cup and heat in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender in a pan of hot tap water or by pouring into a coffee carafe that has been prewarmed with hot water.
My favorite breakfast this summer includes a poached egg on toasted Brioche bread with shavings of fresh Parmesan Cheese and our homemade garden Pesto……it’s YUMMY!
Consider a stay with us at the Captain Freeman Inn and enjoy one of our delicious breakfast, always prepared fresh in the inn’s kitchen.