For me and that mushroom eggs benedict I had in Chicago, it was love at first bite. I went to bed on Friday night dreaming about it, thinking I would wake up early on Saturday (False) to venture out, obviously showering before I left (False), find a scrumptious plate of eggs benedict (False), and swing by the farmer’s market before it closed (False). I definitely knew I wasn’t going to be able to find anything quite as delicious in my small-ish town, but I assumed there’d at least be eggs benedict on the menu somewhere and I’d be able to swap out the Canadian bacon for mushrooms. <– This statement should be met with a loud, Wizard of Oz style ominous booming of the word “False”. Between the handful of chains and local restaurants in the area, eggs benedict appears on exactly zero menus.
“How hard can it be to make this?” I thought, as I instead shoveled food from the Indian buffet in my mouth for breakfast (No judgment zone?). I pulled out my phone for a quick Google search of Hollandaise sauce, and was pretty terrified to find out it’s mainly just butter and egg yolk. Whaaaa? I wanted to ask myself how something so delicious could be made of mostly these two fatty ingredients, then I realized that butter and egg yolks are #2 and #3 on my list of fatty ingredients, the top prize obviously belonging to cheese. Obviously.
I spent approximately 3 seconds trying to figure out how to swap out the egg yolks AND the butter, when I realized that was most definitely not going to happen. For some reason, butter is a far more offensive(ly delicious) ingredient [Read: if I’m going to eat butter, I want to actually taste the butter in all of it’s buttery glory], so that’s what I focused on swapping out. Because I knew the sauce had lemon juice in it and would already be tangy, Greek yogurt was a natural choice to use as a base for this recipe. The result is slightly tangier than the real deal, but I thought that was a pretty pleasant quality. A little extra sugar can help take the tang away or you can decrease the lemon juice if you want it a little more mellow.
Side note: Any suggestions on what I can do with the 3 egg whites I now have chilling in the fridge? I know I could freeze them and use them later, but I know they’d get lost in my bottomless pit of a freezer.
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