Fiddleheads with Hollandaise
Fiddleheads With Hollandaise is an easy dinner. Made with 1 lb. cleaned fiddleheads (cooked 5 to 8 minutes), 3 large egg yolks, 1/4 c. hot water, 3 tbsp. freshly squeezed lemon juice (at room temperature) and 1/2 c. unsalted butter (melted), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Place yolks in top of double boiler over medium heat.
Slowly add in the water, whisking constantly until yolks thicken.
Remove from heat and whisk in lemon juice.
Slowly whisk in all butter. Place back in double boiler over very low heat, while preparing fiddleheads.
Divide cooked fiddleheads in individual plates and pour equal amounts of Hollandaise over.
Serve immediately.
π· Perfect Pairings
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