Happy New Year!!!
New Years brunch is often hectic, scrambling to drink champagne and make Eggs Benedict at the same time. Also, brunch is a balancing act between breakfast dishes and lunch. Benedict is usually consumed by me while Aki longs for something more lunch-like. When I suggested Butter Burger Benedict with Brown Butter Hollandaise for brunch, Aki raised her eyebrows, as only she can do, and said "sounds a bit heavy."
Fast forward to this morning. I set about cleaning a first cut chuck blade roast, adding the butter and onions and grinding the mixture for the burgers. Aki was willing to humor my vision and even began to encourage my Burger Benedict. Once the burger mixture was prepared I set about making brown butter blender hollandaise which I then placed in an insulated ISI canister. This allowed us to keep the hollandaise on hand while we cooked burgers and eggs. Normally poaching eggs for a group is not always an easy task. To solve that balancing act we prepared our 13 minute eggs, cooked to order. Once the eggs were cooking, Aki took over the cooking and fired up the griddle for the English muffins and the cast iron skillet for the burgers.
When the burgers were finished they were placed on top of the griddled English muffins. I cracked the eggs and nestled them in place and topped each one with the aerated hollandaise sauce. The benedict provided a happy medium for Aki and myself. Everyone else enjoyed them too.
A perfect way to start the brand New Year.
