Etta’s, Tom Douglas’s seafood restaurant in Seattle’s Pike Place Market, often changes up the flavor of hollandaise by adding ingredients like chipotle or crab “butter.” But this simple, classic combo of lemon and dill never fails to satisfy. Make the hollandaise first and keep it warm while you poach the eggs. You can keep a bowl of hollandaise warm over a saucepan of hot, but not simmering, water. (Don’t let your hollandaise get too hot or it will break.) A great way to keep hollandaise warm without worrying about breaking it is to pour it into a thermos container.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For vegetarian eggs Benedict, omit the crab and add some sautéed wild mushrooms to each muffin half, on top of the wilted spinach.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?