Today is day five of 12 Days of Oscar, and the second film in this year’s series that’s an Oscar winner. The 1993 film Mrs. Doubtfire won the Academy Award for Best Makeup, the only category in which it was nominated. Following a divorce, Daniel Hillard (Robin Williams) works to find a way to spend more time with his children and Miranda Hillard (Sally Field) finds that she needs someone to watch the children after school. Daniel, disguised as English nanny Mrs. Doubtfire, applies for and wins the job and hilarity ensues as he tries to not get caught.
There are so many great food moments in this film. The run-by fruiting, the cake Mrs. Doubtfire dunks her face into, and the gumbo at dinner are just a few. My favorite though, is when Mrs. Doubtfire tries to make a fancy dinner her first day on the job and it ends disastrously. “This hollandaise smells like burnt rubber,” she says before realizing her rubber chest is on fire. “First day on the job and I’m already having hot flashes, ” she says using pot lids to put out the flames. Yes, hollandaise can be tricky, but it doesn’t have to be. Hollandaise sauce is an emulsion of egg yolk and melted butter and traditional methods call for a lot of whisking. This method uses an immersion blender and is by far the easiest, most fool-proof way to make hollandaise sauce I have ever encountered. This was fantastic for eggs Benedict. Oh, and while we’re being non-traditional and improving efficiency I also used a muffin pan to poach the eggs.
Quick and Easy Hollandaise Sauce (and Muffin Tin Poached Eggs for Eggs Benedict)
for the hollandaise sauce:
- 1 egg yolk
- 1 tsp. water
- 1 tsp. lemon juice
- pinch of salt
- 1 stick (8 Tbsp.) butter
for eggs Benedict:
- 1 English muffin per serving
- 2 eggs per serving
- 2 slices Canadian bacon per serving
To make the hollandaise sauce, combine the egg yolk, water, lemon juice, and pinch of salt in the bottom of a cup that barely fits the head of your immersion blender.
Melt the butter in a small saucepan over high heat, swirling the pan constantly, until the foaming stops.
Transfer the butter to a liquid measuring cup.
Place the head of the immersion blender into the bottom of the cup and turn it on.
Slowly pour the hot butter into the cup while the immersion blender running. The butter should emulsify with the egg yolk forming a sauce.
Continue pouring the butter until all of the butter has been added. The sauce should be thick and creamy.
Season to taste with salt if needed and add a pinch of cayenne pepper if desired.
**If you are going to make eggs Benedict, I suggest making the sauce last** If you need to keep the hollandaise sauce warm, put it into a lidded pot and keep it in a warm place (such as an oven on the “warm” setting) until ready to serve. It will only hold for about an hour and can not be cooled and reheated.
To make eggs Benedict start by poaching the eggs. To poach them in a muffin pan, heat the oven to 350 degrees.
Put 1 Tbsp. of water in each muffin pan cavity (one cavity per egg, depending on how many eggs you are making).
Crack one egg into each cavity that has water in it.
Bake the eggs for 8-10 minutes.
Gently remove the eggs from the pan with a slotted spoon and place them on a paper towel lined plate.
Heat the Canadian bacon in a skillet until heated through.
Toast the English muffins.
To assemble, place one slice of Canadian bacon onto each English muffin half and top each half with a poached egg. Top with hollandaise sauce.
Makes 1 1/2 C. of hollandaise sauce