National Eggs Benedict Day..who knew?
I didn't, but was very excited about the prospect of having some of my favorite things today.For the history of this scrumptious meal check out the wise geek.
mmm this was so good.
Now, you would think that since we are moving that these are going in a box! Not so, I just got them out of the tomb they have kept warm for 9 years. Why have china if you never use it? That is what my friend, Amber, made me realize!
My old friend! Bone china..you know it is so thin you can see the light of day through it.Now the recipe for Baked Eggs:
Pour cream into ramekin.
Add egg, salt and pepper.
Add some cheese..any will do but Havarti is great.
Bake 350 for 15-20 minutes.
Look at that shine. The plates are so happy to be free!
Benedict:Toast English muffin.
Add fried Canadian bacon.
Top with baked egg.
Add hollandaise sauce. Lots and lots of hollandaise.
To answer the question that Sarah and I had about this being too rich..hollandaise and baked eggs..together: Outstanding! Not too rich at all.While I made the hollandaise sauce, I thought of my cooking friend Vicki, in the presence of author Harold McGee. I learned from him, to add everything and have fresh sauce within 5 minutes.
2 egg yolks
1/2 TB lemon juice
1 stick butter
1 TB hot water
Comments
I rejected it to keep the personal information...just that..personal.
But I will quote her,
"And now Harold is your friend! I have your personally signed book with your name in it. Good grief this thing is huge! He was very funny and so interesting. His lecture was nothing like I expected. The most surprising thing was learning about a new water bath oven for home kitchens that is being used in restaurants. And here I'm happy my oven even turns on!"
I can not tell you how excited I am!!!!