Hope you all are having a good Labor Day! Me (Ben) and Heather were sitting around talking about dinner and she proposed eggs Benedict with pork as the protein! So we whipped up some Hollandaise sauce with the following recipe:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt
Poach the eggs and place them on bread (bagels are awesome) and put about a handful of shredded pork and then pour on the Hollandaise sauce on the top of all that.
Now get some iced tea and enjoy!