One of our favorite go to breakfast/brunch meals is rice topped with eggs over easy, topped with melted cheese, topped with delicious Hollandaise Sauce. Most people use English Muffins or Biscuits instead of rice, but we always go the rice route, rice is easy to make and it makes this a very filling recipe. Hollandaise Sauce is the star of this meal and a sauce that is very hard to find well made at any restaurant, believe us, very hard to find! So, we make at home on special Saturday mornings when we are feeling extra hungry.
Let’s start with the ingredients for the Hollandaise Sauce, you will need lemon juice, sea salt, butter, eggs, and cayenne (not pictured here… I forgot to add it in the picture)
First, you melt the butter on very low heat. As it melts, you whisk your egg yolks and lemon juice together in a glass or stainless steel bowl until the mixture has thickened.
Now for the fun part. Start a double boiler by placing about 1/4 inch of water, heat on high until boiling, once it reaches boiling point, switch the head to low until barely simmering. Once the water is barely simmering, place the bowl with the egg yolks over the pot, make sure that the water does not touch the bottom of the bowl and lowly add in your butter while whisking 100% of the time until all of the butter has been added and the sauce is thick (pic on the bottom left). Remove the bowl from heat and add in a pinch of cayenne and sea salt if using unsaulted butter(pic on the bottom right).
You can use the Hollandaise Sauce as you wish. We had made rice the previous night and used the left overs for our brunch meal. We added some rice to a bowl, followed in by two eggs over easy, and topped with shredded cheddar cheese. Which we then put in the oven at 350 degrees F until the cheese was melted.
Then, we topped the whole thing with Hollandaise Sauce. The meal came out very well and it is fairly easy to make. This meal is very filling and will keep you going the whole day until dinner time. Enjoy!
- 4 egg yolks
- 8 tablespoons butter (if using salted butter, skip the extra salt in the next step)
- 1 pinch sea salt
- 1 pinch cayenne pepper
- 1 tablespoon lemon juice
- Whisk egg yolks and lemon juice in a heat safe glass bowl.
- Melt butter on low heat in a saucepan.
- Start a double boiler by placing about 1/4 inch of water, heat on high until boiling, once it reaches boiling point, switch the head to low until barely simmering. Once the water is barely simmering, place the bowl with the egg yolks over the pot, make sure that the water does not touch the bottom of the bowl.
- Whisk the egg yolks rapidly and after about five seconds, slowly start drizzling in the melted butter and continue to whisk until the sauce is thickened. Once the sauce reaches the right consistency, remove the bowl from the top and heat. Then, whisk in the cayenne and salt.
- Note: After making the sauce, if it gets too thick and looses its consistency before being used, whisk in a fed drops of warm water.