OCTOBER

OCTOBER

December 17, 2012

Smoked Salmon Eggs Benedict....Christmas Brunch is Served

Happy, happy Christmas, that can win us back to the
delusions of our childish days;
that can recall to the old man the pleasures of his youth;
that can transport the sailor and the traveller,
thousands of miles away, back to his own fire-side and his quiet home! ~Charles Dickens, The Pickwick Papers, 1836


Holiday Brunch for Two Turtle Doves
Men love Eggs Benedict


Eggs Benedict with Smoked Salmon
Slices of Rustic Country Style Bakery Bread
Softened Butter
6 eggs
6 slices of Smoked Salmon

Butter and toast thick slices of rustic french bread or you may also used english muffins. I love this so much more over the rustic country bread. Poach the eggs while your bread is toasting. Layer smoked salmon pieces over the toasted bread slices, top with a poached egg, salt and pepper to taste, then ladle over the warm hollandaise sauce. This is a elegant holiday brunch for two, when a large breakfast casserole would just be a tad much. Serve with Mimosa's and light the candles!

Estelle's Blender Hollandaise
3 egg yolks
1 T. lemon juice
1/2 t. salt
3 drops of Tabasco Sauce
1/2 cup melted butter

In the blender, mix all ingredients together at low speed, except butter. Slowly pour in the butter while blending on low speed. Continue to blend until well combined. Add 1 tablespoon hot tap water before serving.   Refrigerate left over sauce.

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