Veggies With Hollandaise Sauce And Blue Cheese Recipes

Steps:

• In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
• Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
• Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
• To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.

Steps:

• Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
• Mix in mayonnaise and salt until fully blended.

Steps:

• In a small saucepan, melt butter until bubbly.
• Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
• Pour in half the butter in a very slow, steady stream until creamy.
• Then turn blender to high and add remaining butter slowly.
• Taste and correct seasonings.
• Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

Steps:

• Cut potatoes into halves or quarters depending on size, cook in boiling salted water.
• Meanwhile, in a large frying pan, fry the bacon bits then add the pine nuts and sauté them until just golden.
• Make up the sauce as directed and stir in three quarters of the blue cheese.
• Once potatoes are cooked, drain and add to the pan with the butter and the the spinach, stirring constantly to just wilt the spinach.
• Quarter the eggs, add to the spinach mixture with the remaining blue cheese, crumbled.
• Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.