Oatmeal Pan Bread with Poached Eggs and Blender Hollandaise

Oatmeal Pan Bread with Poached Eggs and Blender Hollandaise

Simple Feast

Simple Feast

October 31st, 2017

https://simplefeast.com/chefscatalog

Oatmeal Pan Bread with Poached Eggs and Blender Hollandaise

Serves 4
45 minutes total time
30 minutes active time
Intermediate, Kid Friendly

I make this flavorful, savory quickbread when I want to add a little substance to lighter dishes like eggs, soups or salads. It is also excellent with cheese. For a little more flavor, try tarragon, parsley, basil or other fresh herbs instead of parsley. Hollandaise can be temperamental, but this blender version is failure-proof and comes together in a matter of seconds. Although its texture is a bit denser than the classic version, it holds better, and can be reheated in a double-boiler.

Ingredients
Oatmeal Pan Bread
1 cup quick-cooking oatmeal
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup grated onion (grated on the large holes of a box grater)
¼ cup minced chives
¼ cup coarsely chopped basil
½ cup whole milk
1 large egg, lightly beaten
3 tablespoons safflower oil

Blender Hollandaise
1 ½ cups (12 ounces) unsalted butter
4 large egg yolks
2 tablespoons water
¼ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon cayenne pepper
1 ¼ teaspoons lemon juice, freshly squeezed

4 large eggs, poached
2 tablespoons minced chives

Directions
To Make the Oatmeal Pan Bread
Preheat the oven to 400°F.

In a large bowl, combine the oatmeal baking powder, salt and pepper, followed by the grated onion, chives, basil, milk, and egg. Mix well.

Heat 2 tablespoons of the oil in a 10-inch nonstick skillet. Pour in the batter, smoothing the surface and drizzle the remaining tablespoon of oil over the top.

Bake until the top is browned, about 20 minutes.

To Make the Hollandaise
Meanwhile, in a small pot set over low heat, melt the butter until it is bubbling, but not brown.

Put the remaining ingredients in a high-powered blender and blend on high. Immediately, with the blender running, add the hot butter in a steady stream. Keep the motor running until the butter is emulsified. Pour into a bowl, cover, and keep warm while finishing the pancake. (You will have extra hollandaise, but it is difficult to make less.)

To Finish the Pan Bread and Serve
Flip the pan bread over in the pan to brown the second side. (The bread can be flipped in the pan or inverted onto a flat plate or sheet pan and then slid back into the skillet.) Bake until browned on the second side, 5 to 8 minutes.

Slide the pan bread onto a cutting board, cut into wedges, and divide among plates. Top each wedge with a poached egg and spoon some of the hollandaise over the top. Sprinkle with the chives.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1 cup quick-cooking oatmeal
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup grated onion (grated on the large holes of a box grater)
  • ¼ cup minced chives
  • ¼ cup coarsely chopped basil
  • ½ cup whole milk
  • 9 large eggs,1 lightly beaten, 5 poached and 4 yolks
  • 3 tablespoons safflower oil
  • 1 ½ cups (12 ounces) unsalted butter
  • 2 tablespoons water
  • ¼ teaspoon freshly ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 ¼ teaspoons lemon juice, freshly squeezed
  • 2 tablespoons minced chives
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