This Sunday, we celebrated my grandmothers birthday. When it comes to food-we are a family steeped in tradition, meaning when it comes to celebrations- we don't veer off the path too often. For instance, I can tell you exactly what will be on the menu next Thanksgiving, Christmas Eve, Christmas morning and Christmas dinner. I love to eat adventurously in my day-to-day life, but when it comes to holiday and family celebrations there is something so festive and comforting about going through my mom's old recipe file, and pulling out our treasured recipes- which get more fragile and tattered with each passing year. Our favorite recipes, however, require no written directions.
If you know me, you know that breakfast is my absolute favorite meal, and when you call it brunch, well, then its my weakness. I think its hereditary. We make Eggs Benedict for Nana every year, which has now become one of my favorites. There are so many things you can do with it- but as long as its covered with lemony-buttery hollandaise and the poached egg has a nice runny yolk- I am a very happy foodie.
This is a version from two summers ago- it was a welcome home brunch (not dinner) for Grace, who was visiting from San Francisco, and myself, who was just returning home from Australia. I dream about this meal sometimes.
My role in the Benedict production has become the hollandaise, and to be honest- it turns out a little different each time. Yesterday's turned out particularly well in my opinion, and I'd love to share it with you.
1 1/4 sticks of butter- melted & cooled
1 Tbl lemon juice
1 Egg yolk
Dash of dry mustard
Pinch of cayenne (optional)
In a blender, combine lemon juice and egg yolk, mustard and cayenne. Whizz on high. Through the top of the blender, while its running, slowly pour the butter in, in a steady but light stream. The process takes less than a minute- but should be done at the VERY last minute, basically as the eggs are coming out of the water.
As for egg poaching- I've got nothing for ya. My dad is the specialist. I'll have to have him do a tutorial for us one of these days. His specialty is 12 at a time!
Here is the line of production, Dad on the eggs, mom on the english muffins, canadian bacon and home-fries, and myself on the hollandaise.
The end result looked like this:
The true end result was clean plates all around.
The guest of honor, queen bee and birthday gal herself,
Wouldn't it be fun to go to an eggs benedict bar, where you could choose variations like crab, lobster, bacon, and fun different flavored hollandaise sauces? I think one day I'll open a restaurant and dedicate Sunday brunch to eggs benny. Benny Bar Sunday! Who's with me??
I hope everyone had nice weekends- the weather on the east coast is out of this world right now-