Eggs Benedict

So here we are again.

Today I felt for some white wine to go with breakfast, but there wasn’t any in the house, so I settled of some left over spanish red. I think it was a tempranillo – garnacha, but I’m not sure.  It was good at any length.

Well it is time to talk about what we had for breakfast, after all that’s what we’re here to talk about.

I was in the mood for some Eggs Benedict.  Yeah sounds yummy right?  It’s going to be …

Again, sipping on my wine, this time in a proper wine glass, I start the process of the slow cooked bacon. I know what you’re thinking, bacon?  Well yeah, bacon is better than ham.  While that is on the way, I start making the Hollandaise sauce (this I have never made before).  My mind is already thinking of the next glass of wine, no, kidding, no seriously, no, kidding – well let’s move on.

The bacon is ready, the sauce is finished, the muffins are in the toaster, the parsley is chopped, now it’s time for the poaching of the eggs. Yet another sip … after a few minutes, the eggs are perfect.  Breakfast is ready: Eggs Benedict lightly covered with freshly ground black pepper, sea salt, dried pepper seeds and garnished with chopped parsley.

And that Hollandaise sauce? Man that was super zesty and like nothing that I’ve had on the street. But wait, there’s more.  Do you have dessert at breakfast? Well I just did:  Mango, strawberries and sweet cream!

Tune in next week for what’s next.

See ya.

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