Benedict!

Not America’s most infamous traitor! Everyone’s favorite artery clogging, sinful breakfast item! Little Miss and Yuan came out to Davis for an experimental cooking weekend and as we sat around having our Sunday morning coffee, Bjorn said something about Benedict, Yuan declared that he wanted to work on his Hollandaise sauce, and I remembered I had an egg poaching pan. Good thing I had picked up some delectable Canadian bacon from the pig man at the farmer’s market the day before and my freezer just happened to contain English muffins (I love Costco). Half an hour later, to Bjorn’s delight, we were enjoying benedict! I definitely need to learn how to effectively use my egg poaching pan since every time (twice) I’ve used it, I overcook the yolk, but Yuan’s Hollandaise sauce was delicious!When Little Miss and I think of benedict, we always have to mention the benedict that defies all the usual pitfalls of breakfast buffets, the Orchids Sunday Brunch at the Halekulani Hotel in Honolulu – we HIGHLY recommend it. The crispy English muffin, the slice of salty pork product, the perfectly poached egg smothered in a creamy yellow deliciousness…all sitting in a warming pan on the buffet line. We don’t know how you do it Orchids, but it’s the stuff we dream about…

Momma Erickson’s Hollandaise Recipe

  • 1/2 stick of butter
  • 1 egg yolk
  • 1/2 tbsp lemon juice

Heat very slowly, stirring constantly.
Salt to taste.
Optional: pepper or pinch of cayenne

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