15-ish years later, and I'd never tried to poach an egg or make a hollandaise sauce myself. It's #25 on my list of 27 things I want to do this year before I turn 27. So on Monday, I attempted it! It was not completely successful, but I'll show you how it went.
1st off, while there are several steps involved, none of them take very long. 2 1/2 minutes or so to poach the eggs, 5 minutes to toast your Canadian bacon and English muffins, a minute or so to melt your butter, and then maybe 5 minutes to make your hollandaise sauce (but I could be off on that, because mine didn't come out exactly right). So it's best to get everything out and ready so that you can actually serve the end product hot. Above you can see my assembly line of sorts.
I went by Ree Drummond's recipe, and here is her glorious result:
She makes it look easy as pie! See how incredibly thick her sauce is?
Everything went well until I got to the hollandaise part. Then, sadly, I couldn't seem to get it to thicken! In hindsight, I think I poured the hot butter into the blender with the eggs a tad bit too quickly.
My end result:
My hollandaise didn't thicken, but can I just say that all together, it still tasted great? Please, Julia Child, don't turn in your grave. We ate it and enjoyed it (and I'm rejoicing in the fact that I now know how to poach eggs!).
Speaking of Julia, I should have referenced her cookbook before I started. She gives all kinds of tips for hollandaise sauce and speaks about how every cook should be familiar with "egg yolks under all conditions." Next time I attempt the sauce (I will conquer it eventually!) I'll read that section 10 or so times before I start! I did get a laugh out of what she says about making hollandaise in a blender:
"...the technique is well within the capabilities of an 8-year-old child, it has much to recommend it."
Well, don't I feel brilliant! Maybe she meant an 8 year old French child....