GORGONZOLA DOLCE AND LOX BENEDICT
MY HUSBAND’S BENEDICTS ARE WHAT WEEKENDS ARE FOR … you haven’t brunched till you’ve brunched like this.
This isn’t just brunch—it’s his masterpiece. He took a classic Eggs Benedict and turned it into something so over-the-top delicious that I feel like I need to brag on his behalf. Picture this: silky Gorgonzola Dolce Hollandaise draped over perfectly poached eggs, layered with melt-in-your-mouth lox, all sitting on a toasted Sourdough English muffin. It’s rich, tangy, and somehow light at the same time. He’s so talented that I simply couldn’t hold myself back from sharing!
GORGONZOLA DOLCE AND LOX BENEDICT
Yield: 1 Serving
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
FOR THE HOLLANDAISE
KITCHEN TOOLS
Instructions
TO MAKE YOUR BROWN BUTTER
- Place the butter in the pan over medium heat. Let it melt completely, stirring occasionally with a rubber spatula.
- Once melted, the butter will start to foam. Stir gently and keep an eye on it as the foam subsides and the butter begins to clarify.
- After a few minutes, the milk solids will sink to the bottom of the pan and start to turn golden brown. The butter will release a nutty aroma.
- Keep stirring and monitor the color of the butter. Once it reaches a rich amber-brown color, immediately remove it from the heat to prevent burning.
- Let cool to room temperature.
HOW TO MAKE THE GORGONZOLA DOLCE HOLLANDAISE
- In a cold saucepan, add 2 egg yolks and 2 tablespoons of cold water.
- Whisk yolks and water together over medium-high heat, being careful not to scramble the eggs. If the eggs are getting too hot, remove them from the heat. Don't stop whisking.
- The sauce will be bubbly at first, don't stop. Continue for 5-7 minutes until the mixture is silky and fluffy. If you coat the back of a wooden spoon and pull your finger through the sauce, it should leave a line that will hold without being refilled by more sauce.
- Once the egg mixture is ready, remove from heat and slowly whisk in brown butter. It will thicken and smooth, becoming the rich sauce you know.
- Once the butter is incorporated, add cayenne, white pepper, salt, lemon juice, and gorgonzola dolce.
- Whisk over a low heat until smooth.
- Remove from heat.
- If your sauce breaks because it gets too hot or gets too thick because it's been sitting around, whisk in a tablespoon of hot water to recombine and heat slowly over low heat.
TO BUILD YOUR EGGS BENEDICT
- Spread a thin layer of cream cheese over both halves of your toasted English muffin.
- Add sliced onion.
- Lay slices of lox over the onion.
- Top with a poached egg that has been patted dry.
- Spoon Hollandaise over the top of your egg.
- OPTIONAL. Finish with capers.
