What can I say about food and friendship? It creates a connection that takes conversation and culinary experiences to a higher level. Some of my deepest, mind provoking, healing, growing moments in life were experienced while sitting around the table with friends and any
So, what's for Brunch? I suggest Brunch in a Blender. My dear friend Brandee, who is a great cook, gave me this recipe. It has to be fun and uncomplicated...and even if things tend to take longer than expected or you add way too much lemon juice to your sauce, it will definitely personalize the experience! Pick a dish that you can share with a friend so they can take home that recipe and add it to their menu, or maybe they have the "to die for" recipe that they have to share with you! Either way, just get together and start cooking! I always try to include the kids too. Kids are more apt to eat food from someone other than mom without one complaint! I will share the Eggs Benedict recipe from a recent Brunch I shared with my good friend. When cooking, always remember to make it yours. I never make the same Eggs Benedict twice! Yes, the poached eggs are a must and it would practically be a sin if there were no hollandaise to accompany those soft, sweet eggs, but everything else depends on what is in the fridge or fruit bowl!
In this picture, you can see I added bacon (instead of the traditional Canadian bacon/ham), sautéed mushrooms, and avocado piled high on a whole grain english muffin. With herb roasted potatoes by their side, it was a wonderful, comforting meal! I had some potatoes in my pantry, 3 exactly, so I cubed those up, skin and all, and tossed with some good olive oil, salt, pepper, and herbs and slid them into my 400 degree oven for almost 45 minutes until nice and crispy on the outside and soft on the inside. Whatever you have is good enough. I find that when I throw a meal together from what I already have, God helps me to use my creativity to make an amazing dish! My mother used to make Eggs Benedict for Christmas mornings when I was a little girl. And even recently when I took Nathan out for breakfast, he picked this for breakfast--a taste from our home.
Eggs Benedict with Creamy Blender Hollandaise Sauce...that even Julia Child's would love!
2 large egg yolks
3 teaspoons of freshly squeezed lemon juice
a pinch or two of cayenne pepper
1 stick unsalted butter
1 tsp kosher salt
Melt butter in small sauce pan or microwave oven. Set aside. Put egg yolks, lemon juice, and cayenne in blender. Pulse a couple of times to combine. With blender running, gradually add the melted butter into the egg mixture to make a smooth, frothy sauce. If the sauce is too thick, blend in a teaspoon of lukewarm water to loosen it up. Season with salt and serve immediately OR to keep warm, put in a small heat proof bowl or glass measuring cup and set over hot (but not simmering) water until ready to serve. (This is important, you do NOT want to cook the egg yolks in your sauce!)
Eggs Benedict Ingredients:
English Muffins (1 per person, divided into two and toasted)
Canadian Bacon, ham, or regular bacon (cooked)
Butter (for poaching pan if needed)
Toppings - steamed asparagus, sautéed mushrooms, avocado, bacon bits, steamed broccoli crowns, sautéed spinach...the list goes on and on!
Cook up your bacon, ham, toppings, sides, etc... so that it is ready when your eggs are done. Slice all English Muffins in half and prepare to toast. Poach eggs in egg poaching pan with a tab of butter melted in each ramekin for 2-3 min. If you do not own poaching egg pan, click on link that I have provided and you can poach your eggs in any large pan you have at home. For as many eggs as you are poaching, toast that many english muffins so that they are ready as soon as the eggs are done. To assemble the Eggs Benedict, place two english muffin pieces on a pretty plate, then top with bacon/ham, or any other toppings, then the poached eggs, then any uncooked toppings (ex:avocado), then the yummy hollandaise sauce to finish. You can garnish with fresh chopped parsley or a sprinkle of cayenne or anything you please!
Bon Appetit from my kitchen to yours!