Broccoli Benedict Omelet with Hollandaise

In the late 80's I used to study at the local 24 hour Byerly's restaurant with a friend.  I can't remember what I was studying, but I do remember that during those study sessions I discovered how wonderful Broccoli, Eggs and Hollandaise is.  I have never tried to make this at home until now.  My Sista Amy is celebrating her birthday and all of the Sisters Dena, Sara and Jodi have come to town to celebrate; let the games, fun and laughter begin. I made Broccoli Benedict with Hollandaise in honor of Amy, she is kind, generous, thoughtful, giving, caring, supportive, loving and very smart.  In the winter Amy even volunteers and shovels snow for a spry polish lady in Milwaukee.  Considering the lake affect snow we get here in Milwaukee, this is no small feat. Did I mention she is also very humble, so humble she may not appreciate me telling all of you how awesome she is.   Happy Birthday Amy!

Broccoli Benedict Omelet with Hollandaise

Ingredients:

• 12 Eggs
• 1/2 cup Cream
• 2 cups steamed Broccoli florets in bite size pieces
• 1 1/2 cups Swiss Cheese, grated
• 1/2  cup Canadian Bacon or  Ham, diced
• 1 Tablespoons Butter
• Hollandaise Sauce

Directions:

• Beat eggs and add cream, set aside
• Steam Broccoli, set aside
• Chop Ham, set aside
• Grate cheese, set aside
• Melt butter in pan
• Cook eggs low and slow, this keeps them tender
• Pour eggs into pan stirring occasionally and allow to set
• Sprinkle with Swiss cheese, allow to melt a bit
• Top with ham and broccoli and more Swiss cheese
• Put under broiler to melt cheese and heat broccoli through
• Allow to heat through and set through
• Serve with Hollandaise Sauce

Hollandaise Sauce

Hollandaise Sauce in the blender is a no brainer, why?  Because it works better than any other method I have tried.  Hollandaise Sauce is temperamental and it is a real bummer to invest a bunch of butter and eggs into a sauce the curdles right before serving.  Hollandaise sauce is great with steamed vegetables, fish and of course, Eggs Benedict. 

Hollandaise Sauce

Ingredients:

• 3 Egg Yolks, chilled
• 2 sticks Butter
• 1 1/2 tablespoon Lemon Juice
• Pinch Cayenne
• 1 tablespoon water, or more if necessary

Directions:

• Remove center cap in blender
• Place egg yolks, lemon juice, water, and cayenne in blender and process at high speed for 15 seconds and blend well
• Meanwhile, melt butter over low heat until bubbling.  Butter should be very hot, but should not brown. 
• Immediately pour butter into heated (heat with Hot water and dry) Pyrex measuring cup
• With blender running, slowing add hot melted butter in thin steady stream (through hole in blender) until incorporated, about 1 1/2 minute.  If sauce is too thick, add water, 1 tablespoon at a time.
• Serve immediately or keep warm for 30 minutes. 
• Keep warm by putting the hollandaise in Pyrex sitting in a warm water bath.