Friday, February 10, 2012

Sunday Brunch

Our chickens have been laying lots of eggs
and I'm in the mood for a Sunday brunch... I think we will have:


This makes 2 servings.
For the Hollandaise Sauce: 
The Hollandaise sauce can make it or break it~ so master it.
 4 egg yolks
 1 tablespoon freshly squeezed lemon juice
 1/2 cup unsalted butter (1 stick), cut butter into 10 pieces and freeze them
 Pinch salt

For the Eggs Benedict:
 4 slices Canadian bacon
 2 English muffins, split
 2 teaspoons white vinegar
 4 eggs
 Salt and pepper, to taste
 Hollandaise sauce, recipe above
 3-4 sliced green olives with pimento or black olives (optional)
 Paprika for dusting

Make the hollandaise sauce first.Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.

Using a double boiler, continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Add the frozen butter cubes all at once. Continue to whisk until the butter melts, the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a large nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a simmer. Crack 1 of the eggs into a small bowl taking care not to break the yolk. Gently lower the edge of the bowl into the water letting some water flow into the bowl. Then let the egg slide out of the bowl and into the water.  Quickly repeat with remaining eggs. Reduce the heat to a gentle simmer.

Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Top with a dusting of paprika.
*From   Thank you wiki!


Chilled champagne
Orange Juice
1/2 slices of oranges for garnish


hash browns or  dutch oven potatoes
fresh fruit


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