Cilantro Hollandaise

You know those fancy breakfasts with the poached eggs covered in a hollandaise sauce made from ingredients you never questioned? Well, with this simple Cilantro Hollandaise those otherwise breakfast classics lose just a little bit of their mystery. Cooked in a double-boiler on a low heat, hollandaise is not as complicated as you may think. How did I use it? Since I don't like to waste ingredients, I cooked the remaining egg whites with shredded chicken seasoned with butter and garlic, and layered them with black beans in a toasted tortilla for a Breakfast Burrito a la Hollandaise. See? I can do "fancy" too. Enjoy!!

Ingredients

Servings: 1/2 Cup

Prep Time: ~15 min

4 Egg Yolks
4 Tbsp Butter
3-4 Sprigs Cilantro, chopped
1/2 Tsp Chipotle Pepper, ground
Salt and Pepper to taste
1/4 Cup Water

Whisk the egg yolks until smooth. In a double boiler, heat the egg yolks on low-medium. Melt the butter and sieve over the cilantro and cayenne pepper. While stirring the yolks, slowly pour the butter mixture into the egg yolks and increase heat only slightly. Continue stirring. Mixture will begin to noticeably thicken. While stirring, add one tablespoon of water at a time. Continue whisking to maintain its smooth consistency. Keep at a low heat prior to serving.

Note - If not immediately serving, remove the sauce from heat. Before serving, return the sauce to a low heat to warm while also adding only enough water to soften the mixture to be spooned onto a plate.