Dill Hollandaise Eggs Benedict, Two Ways

Dill Hollandaise Eggs Benedict, Two Ways, is a rich and absolutely lovely dish that will take care of the vegetarians and omnivores in your family, this Mother's day Brunch!

Song of the Day: "Oh my Heart" by Mother Mother.

[This post is sponsored by The Italian Centre Shop. We've been compensated but the content and opinions expressed are our own.]

Dill Hollandaise Eggs benedict, Two Ways, is a great way to say Happy Mother's day. Its luxurious flavor and silky texture will make mom feel appreciated and special.

Dill hollandaise, egg benny, when I hear this, I immediately think of brunch, extravagance, and deliciousness. Actually, if you think about it, it is an egg extravaganza, with the sauce and poached eggs, with sides of flavor of your choosing. When the Italian Centre Shop asked us to create something for Mother's Day my first thought was eggs benny, and I have always created variations with the addition of white wine, or some fresh or dried herbs to the hollandaise. To tell you the truth the base of my hollandaise sauces have always been made from the premade powders,  butter and cold water is added to create the hollandaise. It is good but not as appealing as making it home made. You have to understand that hollandaise is not the easiest of sauce to make, and it demands so much attention and temperature control. So to really create this dill hollandaise we are going to go homemade, and cross our fingers for a good outcome.

Now this is the challenge. So, eggs benedict, what can we make that will be a bit diverse and somewhat traditional, and appease the vegetarian uprising, and delight the pork lovers, and we add in that we are doing this to promote products at the Italian Centre Shop. The minute I say that, bang, the lights are on and portobello mushrooms come in, that is great for the vegetarian strategy. Then another light, Irvings Farm Fresh bacon for the carnivore at the table. The only thing left is what are we going to use for the base. Traditional eggs benedict use english muffins, but I want to use something that says Italian, and there is the final picture, ciabatta buns. I will cut them in half length wise, and then cut them in half again width wise, using only the bottoms as they have that nice flat bottom that will insure the stability of the benny. You may be thinking what do we do with the tops. Well here at SLS we have our mantra "waste not want not" and with that being said here is the answer. With the tops, you can cut them in cubes toast them and make croutons, or crush them to make breadcrumbs. Another great way to use up these tops is to make a sandwich, and there you have it!

Dill Hollandaise Eggs Benedict, Two Ways: the shopping list!

You may have some of these ingredients already in your pantry:

• organic free range eggs
• lemons
• ciabatta buns
• fresh dill weed
• fresh parsley
• portobello mushrooms
• Irvings Farm's salt cured, hickory smoked bacon
• salted butter
• e.v.o. oil
• garlic
• yellow onion
• dried thyme
• dried rosemary
• white wine
• dried mustard
• pinch of sugar
• sea salt
• black pepper

Okay here is the crème de la crème, the dill hollandaise. To be honest it took me a few tries, and to be more honest Nicoletta stepped in. She just has a way with eggs, after all she is the baker whisperer, she will quickly disagree, but I can only say what I truly see and she has a way with tempering eggs. The nitty gritty of this sauce is the way you add in the melted butter, and that the butter is not too warm, if too hot, it will scramble the egg. The butter has to be poured in a spoonful at a time and your whisk slowly turning the mixture, not too fast, not too slow, just right, sounds like a three bears story, lol. The other key element is that it is cooked in a bain-marie. If you don't know what that is, it is easy to explain. It is a double boiler. In a pot you have water at a slow simmer. On top of this pot a bowl preferably glass. The water should never boil and touch the bottom of the bowl, and that's it in a nutshell. Don't stress too much about it. It may take a few times, or you may be one of those one-hit wonders and get it the first time, remember to have fun and laugh at failure, it is for me the only way through, a thing I have to remind myself over and over again. It gets harder when your back is against the wall, and that is when the tools come out stronger, and cool and calm become your best friend.

The rest of the Dill Hollandaise Eggs Benedict, Two Ways is easy. Sauteed portobello mushrooms with some garlic, onions, herbs, olive oil, and white wine. The bacon baked in an oven nice and slow to a slightly crisp texture but leaving some of that juiciness in. With the bread warmed and toasted a bit, and the mushrooms and bacon ready, and that golden sauce so velvety and fragrant we are ready to compose this art. I love this part: four plates, four ciabatta, and all the ingredients ready to finalize this sensational brunch that will have our taste buds awakened. Two of the eggs benny are going to be vegetarian, the other two are going to be somewhat traditional.

The vegetarian has an abundant layer of the sauteed portobello mushroom, a nice soft poached egg and to finish the dill hollandaise which just spikes the look of this dish and makes everything look so fresh right to those little shards of fresh chopped parsley. The one for the carnivore is simple. A nice portion of that roasted bacon, another one of those poached eggs and again spooning that luscious hollandaise to complete the deal. One thing that I wanted to mention is the process of poaching eggs. I used a larger deep saute pan filled with water and a bit of white balsamic vinegar. With the water swirling a bit I drop the eggs in ever so gently when the water is at a low simmer and has those tiny bubbles coming from the bottom of the pan. When the whites start to form  I use a small spoon to loosen the eggs from the bottom and allow them to hover till cooked the way I like them. Then I use a slotted spoon to gently remove them from the water. I hope this helps.

Let's get to eating this luxurious baby. Oooooooh, look at that yolk, creamy just oozing from the egg blending with that dill hollandaise. The egg a deep in flavor and rich and velvety in texture so comforting this experience. The hollandaise has that bit of acidity from the lemon and just love that fresh dillweed dancing on my tongue. The mushrooms abundant in earthiness and so meaty and plump, enhanced by the pungent sauteed garlic and sweet translucent onions, all spiced up with rosemary, thyme, and of course fresh chopped parsley. The ciabatta is perfect, nice toasted edges, the butter that I spread on right after them coming out of the oven keep them moist and the flavor just screams comfort along with everything else that is going on in this dish There is one final  thing, I don't know about you but I love fresh cracked pepper on my eggs benedict. It gives the sauce something to sing about. I bet you are thinking we are finished with the taste, but no we are not, we have the other one. Yes, the one with that Irvings Farm's  bacon. I cut into that one and again the egg doesn't fail me, the yolk runs and the egg is so luxurious. The knife cuts through the crisp bacon and into that beautifully toasted ciabatta. The flavor of the bacon, with its saltiness and that bit of hickory smoke, take this adventure on an utmost delicious turn. That dill hollandaise is perfect with the egg bathing the bacon in all its gold and this truly will be a fantastic addition to your Mother's Day brunch or any other day that is self-appreciation day! If the hollandaise has you scared you may want to try one of our other delicious egg dishes Uova in Purgatorio (Eggs in Purgatory).

P.S. If the hollandaise has you scared you may want to try one of our other delicious egg dishes: Uova in Purgatorio (Eggs in Purgatory).

Here's to all the Mothers out there and not!

Happy Mother's Day from us at SugarLoveSpices!

Song of the Day: "Oh my Heart" by Mother Mother.

Dill Hollandaise Eggs Benedict, Two Ways

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Really watch the heat when doing the hollandaise. If its too hot the eggs will scramble. If it starts to separate add a small icecube to cool the sauce.

• Total Time: 50 minutes
• Yield: 4 eggs benny 1x

Ingredients

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Hollandaise Sauce:

• 2 medium organic free range eggs
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 100 g melted butter
• 1 tsp fresh dill chopped
• 1 tsp fresh chopped parsley
• pinch of sugar

Mushrooms:

• 1 portabello mushroom, sliced into thin slices
• 2 tbsp e.v.o oil
• 1 clove garlic, whole
• ¼ onion chopped fine
• ½ tsp dried thyme
• ½ tsp dried rosemary
• pinch of salt and pepper
• Splash of white wine

Side Bacon:

• 4 slices salt cured hickory smoked side bacon

Egg benny:

• 4 organic free range eggs
• 2 ciabatta buns
• 2 tsp butter
• 1 tsp white balsamic vinegar

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Instructions

Mushrooms:

1. In a saute pan drizzle olive oil in.
2. Toss in garlic and onion and saute for 2 minutes.
3. Take sliced mushrooms and place in pan.
4. Saute for10 minutes.
5. Sprinkle in dried thyme, rosemary, fresh parsley.
6. Pour in white wine and cook till all the wine has dissipated.
7. Season with salt and pepper.
8. Set aside.

Side Bacon:

1. While mushrooms are cooking, place the slices of side bacon on a parchment lined cookie sheet. Place in a 350 degree F oven.
2. Bake till nice and crispy about 12 minutes.
3. Take out of oven and place on a paper towel.
4. Set aside.

Water bath for poached eggs:

1. Take a large deep saute pan and fill with warm water.
2. Pour in white balsamic vinegar.
3. Bring to a slow simmer.

Hollandaise:

1. Take two bowls.
2. Separate the whites from the yolks .
3. Place yolks in a glass bowl.
4. On the stove top fill a medium pot ¼ full with water and bring to a simmer, low to medium heat.
5. Pour lemon juice and dry mustard into glass bowl with yolks.
6. Stir slowly and slowly add melted butter spoonful at a time.
7. Continually stir till all the butter is in.
8. When the hollandaise starts to thicken add in fresh dill, and a dash of the fresh parsley.

Eggs:

1. While hollandaise is cooking, place eggs in water and vinegar bath.
2. Poach for 5-7 minutes.
3. With a slotted spoon spoon out eggs carefully and place on a warm dish.

Ciabatta:

1. Take 4 bottom ciabatta buns and place in 350 f oven and toast till golden brown.
2. Take out of oven and butter.

Assembly:

1. Warm up bacon and mushrooms.
2. Place bacon on 2 ciabatta, and mushrooms on the other 2.
3. Carefully place poached eggs on top.
4. Pour warm hollandaise on top.
5. Dust with fresh cracked black pepper.
6. Sprinkle with chopped parsley.
7. Ready to serve.
8. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 40 minutes

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[This post is sponsored by The Italian Centre Shop. We've been compensated but the content and opinions expressed are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.