Since I discovered a decent canned version of Hollandaise sauce, I have been making Eggs Benedict at least once a week. As I was posting my latest variation of this famous dish I wanted to link to my posting of the recipe, I discovered that I had never posted the recipe. I cannot really call it “Karl’s” recipe, because this is what you will get from many restaurants for about $10.
Category Archives: Breakfast
Since I discovered a decent canned version of Hollandaise sauce, I have been making Eggs Benedict at least once a week. To keep myself interested, I have also make several variations—1, 2 and 3. This morning my wife had picked up some bagels for breakfast. While normally this would result in lox, cream cheese, and a bagel, I wondered if I could add an egg and Hollandaise? While the thicker half bagel was a bit harder to cut up—than an English muffin—it worked quite well.
I frequently make deviled eggs for my wife Jan’s Ethno Breakfast. I try to keep things interesting—for me—by creating a new recipe each time I do this. This is a risky business, as not all new creations are successful—some experiments are simply not something to put into someone else’s mouth.
I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.
Wife Jan is hosting Ethnobreakfast again and I am getting tired of endless variations of deviled eggs. Recently, I have discovered how to make the perfect short crust. Mini quiches came to mind as something new and different to experiment with. She is expecting 20 people to physically show up—some Skype into the meeting—so that means making at least 40 quiches.
Note: The is a sinful, unhealthy breakfast, definitely not an every day breakfast—or even every week—but it is so tasty.
My wife will not eat bacon as being “too fatty”—although she will sometimes eat a slice of Canadian bacon. I have been making her California benedicts lately, but this morning I only one English muffin and I was out of Canadian bacon. I made her a fairly healthy breakfast avocado toast, for myself I went a bit more old school.
Recently, I have been making wife Jan California Benedicts—a toasted English muffin, a slice of Canadian bacon, and a soft poached egg topped with guacamole. Jan travels and eats out more than I do and frequently on these trips she will have avocado toast for breakfast. Apparently, the way the restaurants make breakfast avocado toast is to top the toast and guacamole with the egg. Since she did not want Canadian bacon this morning, I turned my recipe for California Benedict into an avocado toast.
As I said, my wife does not like Hollandaise sauce. When I suggested making Eggs Benedict salad for her Ethno Breakfast, her response was a definite “NO!” I made a curried egg salad for her function, but I still though my suggestion was a good one. I substituted the mayonnaise—usually used in an egg salad with Hollandaise sauce.
Wife Jan’s Ethno Breakfast has rolled around again. Usually, I will make deviled eggs for these events, but Jan said that someone else would be bringing bagels and she wanted a schmear to spread on them. She suggested that I make an egg salad. Since my curried eggs are always popular, I chopped it up to make my salad and added more of the vegetables.