I'm not a fan of Eggs Benedict, prefer my poached eggs with just a sprinkle of salt and white pepper on a slice of good home made toasted bread. I do like this sauce with a medium to rare Rib-eye steak or as an accompaniment to smoked or goats' cheese. Our youngest Son and his Wife love Eggs Benedict and if we are out eating if it's on the menu they will definitely have it for starter. I don't and never have roasted my own peppers for recipes, I always have a supply of jarred ones and I use 3 for this if I don't have ready made Pesto. Roasted Red Pepper Hollandaise
Ingredients: 3/4 cup (175 mL) salted butter 4 egg yolks 2 tbsp (30 mL) lemon juice 1 tsp (5 mL) Dijon mustard 2 tbsp (30 mL) roasted red pepper pesto* 1/2 tsp (2 mL) paprika 1/4 tsp (1 mL) each salt and freshly ground pepper Directions Red Pepper Hollandaise: In small saucepan, heat butter over medium-high heat until melted and bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, pour the bubbling butter into the blender. Stir in red pepper pesto; season with paprika, salt and pepper. Serve immediately - great with poached eggs, grilled steak, even just nice served in a nice dish with a cheese board.
* If you don't have a jar of roasted red pepper pesto this is a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in food processor until smooth.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!