Ingredients
Equipment
Method
- Start preparing the hollandaise sauce by melting 1.5 sticks of unsalted butter in a small pot over medium heat until foamy, approximately 3-4 minutes.
- While the butter melts, place 3 large egg yolks and 2 teaspoons of water in a blender.
- Start the blender on medium speed and slowly drizzle the hot melted butter into the egg yolks while blending continuously until the mixture is incorporated and thick.
- Add 2 teaspoons of fresh lemon juice, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste. Pulse to combine.
- Transfer the hollandaise sauce to a small bowl, place plastic wrap directly on the surface, and set aside in a warm place.
- Toast the bread slices until golden brown and set aside on a serving plate.
- Place 1 tablespoon of butter into a non-stick skillet and heat on medium to low heat.
- Once the butter is melted and foamy, gently add the 4 eggs to the skillet, being careful not to break the yolks.
- Dust the tops of the eggs lightly with Kinder's Cali Blackened Rub for a smoky, spiced finish.
- Cover the skillet with a tight-fitting lid and let the eggs cook for 2-3 minutes until the egg whites are set but the yolks remain runny.
- While the eggs cook, arrange generous portions of sliced or shredded turkey onto each piece of toasted bread.
- Carefully place one cooked egg on top of the turkey on each bread slice.
- Drizzle each plate generously with the warm hollandaise sauce.
- Garnish with fresh chopped chives and serve immediately while the eggs and sauce are still warm. Enjoy!
Nutrition
Notes
- Stream the butter slowly — The hollandaise breaks when you rush the pour. Go slow and steady — thin stream, continuous blending. The emulsion forms itself when you give it time.
- Warm water, not hot, for the hold — Once the hollandaise is done, set the bowl over warm water. Not simmering, not hot. Hot water starts cooking the yolks and the sauce breaks down fast.
- Low heat and a tight lid on the eggs — High heat makes the whites rubbery before the yolk sets. Keep it at medium-low, let the steam from the lid finish the whites. Check at 2 minutes — every skillet runs different.
- Dust the rub before the lid goes on — Season the tops of the eggs right after cracking them into the skillet. The steam locks the seasoning into the whites as they set.
- Fresh lemon, not bottled — In a sauce this simple, bottled lemon juice shows. Fresh juice is sharp and bright and cuts the butter the way it's supposed to.
- If the hollandaise breaks, rescue it — Crack a fresh yolk into a clean blender. Stream the broken sauce in slowly while blending. It comes back.
- Plate one stack per person with the hollandaise poured generous — don't be stingy with the sauce.
- Roasted asparagus is the natural side. The char and slight bitterness hold up against the richness of the hollandaise without getting lost in it. Fresh fruit works too, cutting through with something clean and bright.
- If you're building a full brunch spread, a mixed greens salad with a sharp vinaigrette does the same job. Acid against fat.
- On the drink side: sparkling wine or a mimosa is the obvious call. A Sauvignon Blanc if you'd rather sip than celebrate. Both work.
- Hollandaise doesn't keep. Serve it within 30 minutes of making it, held warm in a bowl over (not in) warm water, whisking occasionally. Do not refrigerate it — the emulsion breaks as it cools. If it thickens while sitting, whisk in a tablespoon of warm cream to loosen it up.
- The turkey holds. Cook it ahead and refrigerate for up to 3 days, then reheat gently in a skillet before assembling.
- Toast and eggs are made to order. Both go rubbery if you hold them, and the yolk keeps cooking through after the pan. Build the dish right before you serve it.