Morgan made a confession to me today. She doesn’t like hollandaise sauce.
As somebody who could eat Eggs Benedict everyday of the week, I was taken aback. Who could resist the joy that is a rich, citrusy hollandaise? It was reassuring to know that she has a delicious alternative to a traditional hollandaise sauce.
Morgan whips up poached eggs with a Swiss cheese pepper sauce when she has a craving for brunch. This can be made in just 15 minutes, and virtually all the tools you’ll need can be found at the Clay Coyote. The Cazuela is ideal for poaching eggs, and has room for plenty if you are cooking for a group.
Our saucepan holds heat perfectly to help you make a nice, toasty roux. Plus, you can safely use a metal whisk in our flameware to ensure your sauce is creamy and lump-free.
One thing I learned working as a cook is that the presentation of a meal can elevate your food to a new level. Split and toast an English muffin and top each half with a poached egg. Pour the cheese sauce over the top of your eggs, and garnish with a dusting of paprika. Served on a beautiful clay plate from the Clay Coyote, this take on Eggs Benedict is a great way to impress house guests or indulge yourself.
